This simple Thermomix Caramel Slice consists of delicious layers of shortbread, caramel and dark chocolate. Making it in the Thermomix is super easy, but requires a little time and patience for each layer.
FEATURED COMMENT
"Caramel slice is delicious! Great recipe thank you! Have made it twice now."
ALISON
Caramel Slice is also known as Millionaires Shortbread in the UK. There are a few variations, such as adding coconut to the base, but I've kept this recipe simple. It has taken five attempts to perfect it, and I hope you love it as much as we do.
Jump to:
Why You'll Love This Recipe
- A good old-fashioned favourite that will rival any bakery.
- Perfect for afternoon tea.
Ingredients
Note: The full quantities are shown in the recipe card below.
Unsalted butter - it is best to use unsalted butter in baking to control the salt content.
Caster sugar - see my recipe post on how easy it is to turn granulated sugar into caster sugar in the Thermomix.
Plain flour - known in the USA as all-purpose flour.
Sweetened condensed milk - Nestlé is the best brand.
Golden syrup - any brand is fine.
Dark chocolate - use high-quality dark chocolate, not baking or melting chocolate.
Vegetable oil - if you don't have any vegetable oil, you could use coconut oil. This helps to prevent the chocolate from cracking when it is cut.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Shortbread Base
Step 1. Make the shortbread base in the Thermomix. The mixture will be crumbly. Press the mixture into the tin with the back of a spoon. If the spoon sticks, dip the back of the spoon in flour. Don't forget the corners!!
Step 2. Bake at a low temperature of 140°C for 15-20 minutes. The base will be soft, but will harden once it cools down. Leave to cool thoroughly before you make the caramel layer.
Caramel Layer
Step 3. Melt the butter, sweetened condensed milk and golden syrup in the Thermomix bowl for 5 minutes at 100°.
Step 4. Turn the heat to the Varoma setting and cook the caramel for 20 minutes until it thickens and changes colour to dark golden.
Assembling & Chocolate Topping
Step 5. Pour the caramel over the cooled shortbread base. Leave it on the bench top to cool down for 20 minutes, before transferring to the fridge to set for an hour.
Step 6. Just before the hour ends, melt the chocolate in the Thermomix (you could also melt it in the microwave). Pour it over the caramel and return it to the fridge to set for a couple of hours.
FAQs & Expert Tips
Store the caramel slice in an airtight container in the fridge. Consume within 7 days.
The addition of vegetable oil helps to prevent the chocolate from cracking. If it still cracks (like my photo below), leave it out of the fridge for half an hour so that the chocolate softens. Another tip is to rinse a sharp knife in hot water (and dry it well), so it is warm, and then cut the slice.
📖 Recipe
Thermomix Caramel Slice
Delicious layers of shortbread, caramel and dark chocolate make this the ultimate slice of heaven.
Ingredients
Shortbread Base
- 150g plain flour
- 100g unsalted butter, chilled and roughly chopped, note 1
- 50g caster sugar
Caramel Filling
- 150g unsalted butter, chopped
- 1 x 395g can sweetened condensed milk, note 2
- 100g golden syrup
Chocolate Topping
- 250g dark chocolate, broken into pieces
- 1 tablespoon vegetable oil, note 3
Instructions
Shortbread Base
- Preheat oven to 140°C fan / 160°C. Grease and line a 20 cm (8") square baking tin with baking paper and set aside.
- Place the plain flour, caster sugar and chilled butter into the Thermomix bowl and mix for 10 sec/speed 6, then knead on the dough setting for 30 seconds. The mixture will be crumbly and resemble bread crumbs.
- Tip the mixture into the prepared tin and press down with the back of a spoon until smooth and even. If the spoon sticks to the mixture, dip it in flour. Bake in the oven for 20-25 minutes until the edges start to turn golden and the base is cooked through. Timing will vary on the oven. Set aside to cool completely before adding the caramel.
Caramel Filling
- Add the sweetened condensed milk, golden syrup and butter to the Thermomix bowl and heat for 5 mins/100°/speed 3 with the measuring cap off. Heat for 20 mins/varoma/speed 3 (measuring cap off) until the caramel has thickened and turned a golden colour (see photos in post for colour). Use the simmering basket on top of the lid if the caramel splashes.
- Pour the caramel over the cooked shortbread base and spread evenly with a palette knife or the back of a spoon. Leave on the bench top to cool for 20 minutes, then transfer to the fridge to set for an hour.
Chocolate Topping
- Add the chocolate to the Thermomix bowl and grate for 8 sec/speed 10. Scrape down the bowl, add the vegetable oil and melt for 3 mins/50°/speed 2. Scrape down the bowl and along the blades and bottom of the Thermomix, and melt again for 2 mins/50°/speed 2 until fully melted.
- Pour the melted chocolate over the cooled caramel, leave to cool for a few minutes on the bench top, then place in the fridge to set for 2 hours.
- Slice and serve! See notes below for tips on slicing and storage.
Notes
Note 1. The butter needs to be chilled straight from the fridge, otherwise you'll end up with a cake like batter.
Note 2. Not to be confused with evaporated milk. Nestle is a good brand to use.
Note 3. Vegetable oil helps prevent the chocolate from cracking.
Notes on Slicing
The addition of vegetable oil helps prevent the chocolate from cracking. If it still cracks, leave the slice out of the fridge for half an hour before serving so that the chocolate softens. Another tip is to rinse a sharp knife in hot water (and dry it well), so it is warm, and then slice.
Storage
Store the slice in an airtight container in the fridge for up to a week (if it lasts that long!).
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 347Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 41mgCarbohydrates: 38gFiber: 1gSugar: 27gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Angie says
I found my base to be a bit drier than what I expected. How could I help make this base more moist and less crumbly? Thank you!!
Vicki says
Hi Angie, I find that the main culprit of a crumbly base is not pushing it down enough in the tin before baking. Vicki.
Tracey says
Do I use vegetable oil or coconut oil ?
If vegetable then why Is coconut oil mentioned.
Also does unsalted butter need to be chilled when adding to the condensed milk to make the caramel please ?
Vicki says
Hi Tracey, you can use vegetable or coconut oil to help prevent the chocolate from cracking. I mentioned coconut oil as an alternative ingredient which works the same.
For the caramel sauce, the butter does not need to be chilled to make it. Kind regards, Vicki.
Tracey says
Hi Vicki
I made it and was yummy.
Only think was the caramel was dry thin in the slice.
I noticed you only use 1 can condensed ilk and all other recipes use 2 cans to the same sound if butter and golden syrup.
If I remake would I double all ingredients for the caramel slice or just the condensed milk please 😊
Vicki says
Hi Tracey, apologies for the late response. I wouldn't change the recipe as I don't think it would work. Kind regards, Vicki
Alison says
Caramel slice is delicious! Great recipe thank you! Have made it twice now.
Vicki says
Hi Alison - so glad they turned out great! Thank you for letting me know. Vicki.
Julie says
OMG yum, can’t wait to try these recipes.