Free Recipe · Thermomix Baking
A wickedly rich caramel slice, almost too good to share, and lucky for us this recipe makes a big batch.
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.
Meet the product
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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Come cook with us
A peek inside our kitchen, see how we make the most of the Thermomix.
Let's Bake
Caramel Slice (for Thermomix)
Makes 18 · Thermomix or thermo cooker
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 my Thermomix cookbook I Can't Believe it's Vegan, available in digital and print.
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.
