Chocolate caramel slice

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Recipe's preparation

Base

Preheat oven to 180 degrees

On a piece of baking paper, trace brownie tin (my tin is 26cm x 13cm and 3cm deep) base with pencil (I find pencil works better than pen

Place chopped butter in TM bowl, melt 2 minsat 60 degrees on Speed 2.  To get 125gm, place 100gms in TM bowl, press the scale button and then put in remainder 25gms.  The scales move in 5gm increments from 0-100, and then in 10gm increments after 100gm.

Add sugar, flour and coconut to the TM bowl and mix for 15 Secondson Speed 5

Tip TM bowl over the baking paper and wiggle out base mixture by moving the blade back and forth, and then use your spatula to get the rest.  The mixture will look crumbly. 

Before you start working on your base, cover your blades with hot water and a couple of drops of dish washing liquid and clean TM bowl by putting onto Speed 3-4 for 4 mins. 

I now put on a pair of latex gloves but you can use your bare hands. Form a ball with the base mixture, then place in the middle of your drawn rectangle, get another piece of baking paper and then start evenly rolling out the mixture to your drawn tin base.  Once base is even, place baking paper into tin, you will notice that some of the base edges might be thicker, just put your gloves back on and press the mixture down. You want the base mixture to be even throughout.

Place tin into oven and cook for 10 minutes for chewy base or 15 minutes for a crunchy base (I preferred the crunch base, but other members of my family enjoyed the chewy base!).

Rinse out TM bowl 

Store in fridge in air tight container and use baking paper to separate layers.

Store in fridge in air tight container and use baking paper to separate layers.

Rinse and dry TM bowl.

Caramel filling (make while the Base is cooking in the oven)

Put butter, golden syrup and milk into the TM bowl and cook for 7 mins 30 secondsat Varoma on Speed 2.  The filling needs to get to boiling point, so when you finish cooking and take off the lid the mixture should be bubbling.

 

Cook filling for a further 5 minsat 50 degrees on Speed 2

While the filling is cooking the base will finish cooking, pull out of the oven.  You will notice that the edges have puffed up more, just gently push them down so the base is even.

Once the filling it cooked, pour evenly over the biscuit base and place back in the oven for 10 minutes at 180 degrees.  

Cover your blades with hot water and a couple of drops of dish washing liquid and clean TM bowl by putting onto Speed 3-4 for 4 mins Wash. Dry your TM bowl ready for the chocolate melting.

Once your base/caramel filling has finished cooking in the oven pull out and wait for chocolate topping. 

Chocolate topping

Place dark chocolate into TM bowl and mill for 10 seconds on Speed 8, use spatula to scrap down chocolate.  (pretty loud for the first few seconds)

 

Add copha to TM bowl and melt chocolate for 4 minsat 50 degrees on Speed 3

Pour melted chocolate onto caramel filling and evenly spread across.  Once it has cooled pop into the fridge to set. You need to cut the slice before the chocolate is too hard, otherwise it will just crack the chocolate when you cut into pieces.  Make sure you have a sharp knife, and every time you use it, make sure you clean it under hot water and dry before cutting the slice.

Store in fridge in air tight container and use baking paper to separate layers.