Ingredients
Base
- 120 grams Butter, softened
- 150 grams plain flour
- 50 grams brown sugar
- 50 grams dessicated coconut
Caramel
- 160 grams water
- 220 grams milk powder, full cream
- 240 grams Butter, block, room temperature
- 200 grams brown sugar
- 125 grams golden syrup
Chocolate Top
- 200 grams milk chocolate
- 1 teaspoons coconut oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line rectangular slice tin (18 x 28 cm) with baking paper and pre-heat oven to 180°C (fan-forced).
Melt butter 2 minutes, 50 °C, speed 2.
Add flour, sugar and coconut, mix 10 seconds, reverse speed 2. Scrape down sides and repeat if required.
Press into tin, bake 10-12 minutes at 180°C (extra 2-3 minutes until lightly golden). - Add all caramel ingredients to bowl, cook 22 minutes, 90°C, speed 4.
Pour over base, smooth, bake for 15 minutes at 180°C.
MUST be bubbly all over - bake for longer if required.
Remove from oven, set aside to cool. - Wash and dry mixing bowl.
Place chocolate in mixing bowl, grate 6-8 seconds, speed 8.
Add coconut oil.
Melt 3 minutes, 50°C, speed 2.
Pour over caramel, smooth.
Leave to set.
Slice gently with hot knife.
Store in air tight container.
Base
Caramel
Chocolate Top
Tip
This receipe is by Ali Hammond - all credit goes to her.
I prefer to use CSR Golden Syrup (not squeeze bottle), Western Star butter (stock up when it's on special), and Cadbury chocolate. All other ingredients are whatever is cheapest when I shop.
I typically bake the caramel stage for longer in the oven - this gives a richer, firmer caramel.
I add a teaspoon of coconut oil to my grated chocolate to help prevent the chocolate top from cracking when being sliced.
Thermomix Model
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Recipe is created forTM 6
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. -
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.
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