Ingredients
Base
- 90 grams rolled oats
- 140 grams plain flour
- 110 grams brown sugar
- 30 grams Shredded coconut
- 75 grams Butter, Cubed
- 1 tablespoon golden syrup, (30g)
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon Boiling water
Caramel filling
- 50 grams Butter, Cubed
- 100 grams golden syrup
- 395 grams condensed milk (1 can), Or make your own
Chocolate top
- 200 grams dark chocolate
- 1 tablespoons vegetable oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 160*c
grease and line (base and sides) of a 20x30 lamington tin
1. Combine oats, flour, sugar and coconut in
"Closed lid" 5 seconds 
"Counter-clockwise operation" speed 3. Set aside in a seperate bowl.2. Add butter and golden syrup to
"Closed lid" cook for 3min and 30 seconds 100*
"Gentle stir setting" with 30 seconds remaining, add bicarbonate of soda and boiling water. 3. Add reserved oat mixture to the
"Closed lid" and combine 15 seconds "Counter-clockwise operation" speed 25. Pour mixture into prepared lamington tin, use spatula to press mixture firmly into tin. Bake for 20 min or until golden brown.
6. Clean and dry
"Closed lid" Describe the preparation steps of your recipe
1. Add butter and golden syrup to
"Closed lid" cook 3 minutes 20 seconds 120* "Gentle stir setting" 2. Add condensed milk and cook 6 minutes 120* speed 2.
3. Pour hot caramel mixture over warm oat base and spread out evenly. Bake in oven for 10 minutes.
4. Set aside to cool for for 30 minutes
5. Clean and dry
"Closed lid" 1. place 150g of the chocolate in
"Closed lid" and grate 4 seconds speed 9 scrape down sides of jug2. Add oil and melt for 2 minutes 50* speed 2. scrape down the and any chocolate that is on top of the blades. Cook for a further 2 minutes 50* speed 2.
3. Add remanding chocolate and mix for 1 minute speed 2 (no temperature set)
4. Pour melted chocolate over slice and smooth surface. Refrigerate for 6 hours or overnight.
5. Use a large warm knife to cut into 24 pieces. Enjoy!
Prep
Base
Caramel filling
Chocolate top
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Comments
Perfect in amounts and texture!
Excellent
Just finished making these, each layer tastes amazing on its own can't wait till I pull out of the fridge In the morning and try it all together. Easy to make. Thank you for sharing
These bad boys turned out a treat! love them
Just Delicious!
This was delicious. Caramel slice is my favorite and this was soooo good. Made with milk chocolate and ran out of golden syrup so used some honey.
Thank you for sharing
Best caramel slice I've ever made! It was a hit with the whole family! Perfect amount of caramel and the consiste is amazing. Will be making this my go to caramel slice recipe from now on!
This is so easy and delicious and a great spin on my mums original choc caramel slice. This is certainly more than an ANZAC day special treat - year round I say! Thanks
Thanks for the feedback, I just fixed the extra 'add water'. So pleased you loved it
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