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.
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.
Why We Love It
- A good old-fashioned favourite that will rival any bakery.
- Perfect for afternoon tea.
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 - discover how easy it is to turn granulated sugar into caster sugar in my blog post here.
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.
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.
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.
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For non-Thermomix recipes, head over to our sister site, Easy Deliciousness.