Free Recipe for Thermomix · Baking
A wickedly rich caramel slice, almost too good to share, and lucky for us this recipe makes a big batch.
This wickedly rich caramel slice is made from start to finish in the Thermomix in about 1 hour 10 minutes plus cooling time, and the recipe makes 18 pieces.
A wickedly rich treat that is almost too good to share, lucky this recipe makes a lot! Wrap individual serves in cling film and freeze for super-easy lunchbox and on-the-go treats. Simply pack the frozen slice in the morning and by lunchtime it will be defrosted and ready to enjoy, without any risk of melting.
Same goes for afternoon tea, simply pull a couple of pieces out at lunch time and let them defrost on the bench. A buttery biscuit base, a thick golden caramel middle and a snappy chocolate top, all made start to finish in your Thermomix.
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Our most-loved kitchen workhorse
Thermo Spoon Spatula
Scrapes the bowl clean and presses the biscuit base firmly into the tin.
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Let's Bake
Caramel Slice (for Thermomix)
Makes 18 · Thermomix or thermo cooker · about 1 hour 10 minutes plus cooling
Ingredients
The Tools
Method
Preheat oven to 170C.
Place 170g of the butter in the mixing bowl, melt 2 min 30 sec / 100C / speed 1.
Add flour, sugar, coconut, oats and baking powder, mix 15 sec / speed 4. Scrape down the sides with a Thermo Spoon Spatula.
Mix a further 3 sec / speed 4. Press into a lined slice tin (approximately 20 x 30 x 4cm).
Bake for 10 to 15 minutes, or until golden.
Meanwhile, insert the butterfly into the clean mixing bowl. Add condensed milk, golden syrup and the remaining 30g butter, cook 10 min / 100C / speed 1.
Pour the caramel over the hot base and bake for a further 20 to 25 minutes, or until the caramel is golden, bubbling and set. Allow to cool completely.
When the slice is cool, place 100g of the chocolate in the mixing bowl, grate 8 sec / speed 6.
Melt 2 min / 50C / speed 1. Scrape down the sides.
Add the remaining 100g chocolate, mix 2 min / 37C / speed 3. Pour over the caramel and leave at room temperature to set. When the chocolate is firm but not completely hard (about 5 minutes), cut into individual servings.
To finish
Store in an airtight container for up to 2 weeks, or wrap individual serves and freeze for grab-and-go lunchbox treats.
Want a dairy-free, refined-sugar-free, gluten-free version? I have that too, it is in I Can't Believe it's Vegan, my cookbook for Thermomix, available in digital and print.
Frequently Asked Questions
Can I freeze caramel slice?
Yes. Wrap individual serves in cling film and freeze for grab-and-go lunchbox treats. Pack the frozen slice in the morning and by lunchtime it will be defrosted and ready to enjoy, with no risk of melting.
How long does caramel slice keep?
Store it in an airtight container for up to 2 weeks, or freeze individual serves for longer.
Can I make a gluten free or dairy free caramel slice?
Yes. A dairy free, refined sugar free and gluten free version is in I Can't Believe it's Vegan, my cookbook for Thermomix, available in digital and print.
Is this caramel slice egg free?
Yes. This recipe is egg free, nut free, soy free and vegetarian.
Do I really need 3 cans of condensed milk?
Yes, 1200g of sweetened condensed milk is correct, no typo. It gives the slice its thick golden caramel middle and the recipe makes a big batch.
Want to get more from your Thermomix?
From pressing the base to scraping out every last bit of caramel, the Thermo Spoon Spatula is our most-used tool. Add one to your kit and you will reach for it every single day.
