Ingredients
Base
- 230 g Butter
- 215 g flour
- 1 ½ teaspoon baking powder
- 230 g brown sugar
- 100 g dessicated coconut
Hazelnut Caramel
- 90 g Butter
- 2 cans condensed milk
- 160 g golden syrup
- 200 g hazelnuts
Chocolate Drizzle
- 150 g dark chocolate
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
- Place 200g of hazelnuts on a separate tray and toast in the oven for 10 mins or until starting to turn golden. Then set aside to cool down.
- While the hazelnuts are toasting, place 250g butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.
- Add 215g flour, 1.5 teaspoons baking powder, 230g brown sugar and 100g coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing if necessary.
- Press evenly into tin and Bake for 15 minutes (180°C). Set base aside to cool in tin. Clean and dry mixing bowl.
- Place 2 cans of condensed milk, 90g butter and 160g golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.
- Pour toasted hazelnuts into ccaramel and mix 10 seconds/Speed 3 reverse blade
"Counter-clockwise operation" . - Pour caramel filling mixture over cooled base in tin, then bake for a further 15-20 minutes (180°C). You want to caramel to be really nice and caramelized, a dark tan colour. Set aside and allow to cool.
- Clean and dry mixing bowl.
- Place 150g chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Melt 2 min 30 sec/50°C/speed 2, or until the chocolate has melted.
- Dipping a fork into the melted chocolate “squiggle/flick” the chocolate over caramel filling. Place into the refrigerator until completely set before cutting (I leave mine overnight).
Base
Hazelnut Caramel
Caramel Drizzle
Tip
For the caramel, you can make your own sweetened condensed milk using the recipe on cookidoo and then add the rest of the caramel ingredients. (You will need to double the recipe). This is how I do it, and the sweetened condensed milk recipe is so much better than the store bought stuff….but I warn you, you will be exposed to how much sugar is actually in this recipe eeek.
Once you have finished squiggling the chocolate over the top of the slice, Add some milk to your bowl and heat the milk up with your chocolate. Then you get a hot chocolate to enjoy while you wait for the slice to set….your welcome 
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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.
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