Ingredients
Base
- 170 g Cold Butter
- 65 g sugar
- 170 g plain flour
Caramel
- 110 g Butter
- 85 g brown sugar
- 140 g condensed milk
- 15 g golden syrup
- 1 pinch sea salt
Topping
- 280 g Chocolate (Milk or dark - I used dark)
- 15 g Coconut oil (or butter)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Butter, sugar & flour into bowl and combine on speed 5 for 20 seconds. Press the dough mixture into the base of a square slice tin and bake in the oven for 20 mins until its just starting to go golden on the edges. Once cooked, remove from oven and allow to cool. It will be quite soft when you first take it out of the oven but will firm up as it cools. (I place mine in the fridge for 15-20 mins to speed up the process)
Place all the caramel ingredients into the bowl and cook at 100 degrees for 12 minutes on speed 3. The caramel will probably be ready before, or just as you take the base out of the oven. Don’t try and put the caramel on top of the base until it has firmed up or you will ruin the base. Once the base is firm enough, spread the caramel evenly over the base, and then give the tin a shake backwards and forward while its still sitting flat on the benchtop to help even out the caramel. Place back into the fridge until the caramel is quite firm (firm enough to be able to spread choc topping on without the caramel mixing with the choc). Approx 30 mins
When the caramel is firm enough, make your chocolate topping by placing the chocolate & coconut oil (or butter) into the bowl and cooking at 60 degrees for 5 mins on speed 1. Once its melted with no more lumps, spread evenly over the caramel layer, again shaking the tin back & forward while its still sitting flat on the benchtop to even out the chocolate layer. Then I sprinkle to top with a very small amount of sea salt. I did it very sparingly as you don’t want to overpower your slice with salt. You only need the smallest amount. Place slice back into the refrigerator for a couple of hours until fully set (I left mine overnight) When ready, use a hot knife (I put some boiling water from the kettle in a tall milkshake cup and place the knife in it for a few seconds then wipe it dry with a teatowel) to cut up the slice in squares. Its quite sweet so you only need smallish squares
Base
Caramel layer
Topping
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 never been a fan of caramel slice but I made it for some friends. The comments were sooo good - their favourite “treat” so far.
Excellent. Not too sweet
This is a great quick slice with just baking the bottom then the rest in the thermi really yummy
What temperature do you bake the base in the oven??
FABULOUS!
10/10
what a great easy recipe. i halved the sugar in the base which left a really nice savoury crunch to go with the sweet salty middle
Easiest recipe ever. Great for morning tea treat.
I am a Thermo novice, I can even stuff up self guided cooking (go figure!), however, I followed this receipe exactly and it turned out great!!! Very impressed. I used dark chocolate, however, next time I would use normal milk chocolate as the dark is pretty rich. Thanks so much Liz!
I'll definatley be making this one again!
The biscuit base was delisious that it just melted in your mouth the caramel was lovely after a two or three days of sitting, and the chocolate was the icing on the slice it was so delicious that my family and partner wanted more and more great recipie will definatly make again!
by vicki daughter Kathryn -
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