Ingredients
The Biscuit Base
- 1 Cup of Self raising flour
- 1 Cup of Soft Brown Sugar
- 1 Cup of moist Coconut flakes, Or 1/2 cup of crushed almonds
- 125 g Butter
Caramel Layer
- 395 g Tin of condensed milk (or TM made)
- 40 g golden syrup
- 70 g Butter
- 70 g Soft brown sugar
Chocolate Top Layer
- 1 Block of dairy milk chocolate
- 1/2 Block of white chocolate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 170º C.
2. Grease an 18 x 28cm lamington pan.
3. Place the 125g butter into TM bowl and melt for 2 minutes at 70º on Speed 3
4. Add flour, sugar and coconut and mix for 40 seconds on Speed 5 with the
aid of the spatula.
5. Press into pan and bake for 10 mins.
Turn oven down to 150º
2. Place Golden syrup, condensed milk, butter and brown sugar into a clean TM bowl and cook for 5 minutes at 70º on speed 3 and then cook
a further 5 minutes at 50º on speed 3.
3. Spread over base and bake a further 15 minutes, cool.
1. Place chocolate into TM bowl and grate for 10 seconds at
Speed 8.
2. Scrape down sides of bowl.
Melt for 3—5 minutes on 50ºC Speed 3-4 until completely melted.
Pour over slice. Refrigerate til set.
The Biscuit Base Preparation
Caramel Layer
Chocolate Topping
Tip
This truely is a delicious slice that is best kept in the fridge until needed....
truely naughty 
But yummo with a cuppa..Enjoy!
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
I've been making this slice for years and everyone asks to me to make it ALL the time. So incredibly yummy and a real crowd pleaser. You have to try!
Thank You! Easy to make and easy to substitute, ie rolled oats for coconut flakes, and oil for butter, maple syrup for golden syrup.
YUM YUM YUM AWESOME!!!! The first time I made this it was so delicious and naughty and rich that it disappeared way too quickly, so, I made it again to take to our Neighbourhood Pre-Christmas Drinks Party but this time I cut it into little 4cm squares so everyone could get a piece. I used the hot knife trick to cut it into long fingers then popped it back into the Fridge for another hour then cut them again into the smaller pieces and had hardly any cracking. I hope everyone got some cos all I got was the empty plate but I did get lots of mumbled praise of "MMMMMM" "YUM" and "OMG"s. I am going to make it again for New Year Celebrations. Thanks for sharing this one.
Can you please confirm how many grams of chocolate is required as block sizes seem to be decraseing all the time i.e now they are 200 grams but not too sure if at time of publication they were 250 grams?
Awesome recipe, thanks, my 12yo son making it for a treat and says he wants to make it all the time
Bttn: Fantastic to hear!
This is now my go to caramel slice recipe - it never fails and is always a hit with guests. It's baking in my oven now
This recipe was perfect, thank you! I used all milk chocolate as that's all I had, no white chocolate.
Can anyone tell me why my caramel ended up being soooo runny!!! How do I make it so its not runny?
I destroyed this trying to get it out of the pan but next time I'll use baking paper liner raterh tan greasing tin. Even though I mushed half of it was still amazing & im making again for party next weekend