- TM 31
Ingredients
Base
- 1 cup Plain gluten free flour
- 1 cup Desiccated Coconut
- 120 grams unsalted butter
- 1/2 cup brown sugar
Caramel Centre
- 60 grams Butter
- 400 grams sweetened condensed milk
- 1/4 cup golden syrup
- 2 tsp sea salt flakes
- 1/3 cup peanuts
Chocolate Topping
- 2 teaspoon coconut oil
- 100 grams 70% cocoa dark cooking chocolate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180c.
- Melt butter 40 sec/50C/speed 4. Add coconut, flour and sugar into bowl and stir 1 min/soft stir setting. Press into a 20cm square or rectangular baking tin lined with baking paper. Bake for 15 minutes or until golden brown. Remove from oven.
- Combine condensed milk, butter, golden syrup and sea salt in mixing bowl and cook 3 minutes/Varoma/speed 3 with MC removed until caramel thickens slightly.
- Place the peanuts on top of base in a single layer. Pour caramel mixture over peanuts. Ensure peanuts are covered by caramel so they don’t burn in the oven.
- Return slice to oven and bake for 15 minutes until caramel is golden. Cool and refrigerate.
- Melt chocolate and coconut oil in mixing bowl 2-3 min/50C/speed 3. Pour over caramel and refrigerate until set.
Method
Tip
Ensure top chocolate later is properly set before slicing otherwise chocolate will run. Requires at least 1 hour refridgeration.
Thermomix Model
-
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
Fredric501: Thanks for the GF take on the base. Just a lovely treat
I loved the overall flavour, but the base was just "okay" (a bit crumbly). I converted the cup measurements to weights as follows:
Base:
120g plain GF flour
60g dessicated coconut
60g brown sugar
Caramel:
76g golden syrup
Deborah R: I just made the slice using these measures and they are much more than the original recipe... maybe more suitable for a larger pan. In the 20x20cm it makes a really thick base, more than 1cm. It overpowers the caramel unfortunately.
Great, though prefer using recipe in gms So:-
75g insulted butter
150g GF Flour
100g desiccated coconut
85g golden syrup
10g sea salt
Have not cut yet, but looks awesome just out of the oven
Hi Hungry and Fussy,
I have just made this slice for the first time to take away for the weekend. I just had a taste test ( as you do), and it's is delish and very naughty, but thanks for such a great recipe.
Thanks for the feedback! Glad you enjoyed Jenna
Hungry & Fussy
Delicious!
LOVE this slice! soooo yummy, can't stop eating it... Well done, thanks
Thanks Chief Family Officer! Dangerous? I would AGREE.
Hungry & Fussy
AH-mazing! Wow, couldn't stop at one, these will be the death of me and my waistline. So very dangerously delicious.
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