thermomix caramel slice
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 risk of melting)! Same goes for afternoon tea – simply pull a couple of pieces out at lunch time and defrost on the bench.
200g butter, roughly chopped
100g plain flour
100g brown sugar
75g desiccated coconut
75g rolled oats
1½ tsp baking powder
1200g sweetened condensed milk (yes, this is correct, no typo!)
60g golden syrup
200g dark chocolate, roughly chopped
Preheat oven to 170°C.
Place 170g butter in TM bowl, melt for 2 minutes 30 seconds, 100°C, speed 1.
Add flour, sugar, coconut, oats and baking powder, mix for 15 seconds, speed 4. Scrape down sides.
Mix for a further 3 seconds, speed 4. Press into a lined slice tin (approximately 20x30x4cm).
Bake for 10 to 15 minutes, or until golden.
Meanwhile, insert butterfly in clean TM bowl. Add condensed milk, golden syrup and remaining 30g butter, cook for 10 minutes, 100°C, speed 1.
Pour caramel over hot base and bake for a further 20-25 minutes, or until caramel is golden, bubbling and set. Allow to cool completely.
When slice is cool, place 100g chocolate in TM bowl, grate for 8 seconds, speed 6.
Melt for 2 minutes, 50°C, speed 1. Scrape down sides.
Add remaining 100g chocolate, mix for 2 minutes, 37°C, speed 3. Pour over caramel and leave at room temperature to set. When chocolate is firm but not completely hard (about 5 minutes), cut into individual servings.
Store in an airtight container for up to 2 weeks.