Ingredients
Base
- 150 gram plain flour
- 60 gram almond meal
- 125 gram Butter, melted
- 165 gram raw sugar
Filling
- 1/2 cup --- golden syrup
- 125 gram Butter, melted
- 800 gram sweetened condensed milk
Topping
- 200 gram Dark cooking chocolate
- 2 teaspoons vegetable oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°C.Place the flour, almond meal, butter and sugar in the bowl and mix 20 seconds/speed 6Press the mixture into a 20cm x 30cm x 3cm tin lined with non-stick baking paperBake for 15 minutes or until golden. Allow to cool.
- Into the Thermomix place the golden syrup, butter and condensed milk
- Heat for 8 minutes/70 degrees/speed 3
- Pour filling over the base and spread evenly – avoid upward dips around the edges
- Bake for 20 minutes or until golden.
- Refrigerate until cooled completely
- Place the chocolate into the clean Thermomix
- Grate for 10 seconds/speed 9
- Add the oil and heat 4 minutes/50 degrees/speed 3
- Pour the chocolate mixture evenly over the caramel and refrigerate for 2 hours or until set.
Base
Filling
Topping
Tip
Chooclate
The recipe calls for dark cooking chocolate. I use Lindt 85% dark chocolate cos I like it to be bitter as a childless wealthy divorcee. I want it to slap the sweetness of the golden syrup hard across the kisser. But that’s just me.
Almond Meal
I considered milling my own almonds to make the almond meal but I wasn’t about to remove the skin myself and found on investigation that whole blanched almonds cost the same price as almond meal so why bother?
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tried this receipt several times. Always comes out as a winner. Going to make it again soon! 👍
Tried this receipe last Christmas 2016. Everyone loved it both adults and kids. Kept coming back for more!
oops quite right about the base! not sure where it disappeared to.
It is a converted donna hay recipe
Always lurking at https://www.facebook.com/ThermoNinja
190g golden syrup is the 1/2 cup
Think this is a converted Donna Hay recipe. See -
https://www.donnahay.com.au/recipes/desserts-and-baking/slices/chocolate-caramel-slice
Base
Preheat oven to 180°C (355ºF). Place the flour, almond meal, butter and sugar in a bowl and mix 20 sec speed 5-6 to combine. Press the mixture into a 20cm x 30cm x 3cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.
Tips - after spreading chocolate give tin a firm jiggle before putting in fridge. Chocolate surface will smooth. Once set, cut slowly using a HOT knife. I made using ground almonds (skin on) and it tasted fine
you forgot the instructions for the base, I would love to make it but waiting till the rest of instructions are added, Thanks
Hi - how do you make the base? Thanks