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, so that you can 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 - can be substituted for 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 is over, 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
It will last for up to a week in an airtight container in the fridge.
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.
Mars Bar Slice
Thermomix Caramel Slice
Delicious layers of shortbread, caramel and dark chocolate make this the ultimate slice of heaven.
- 150g plain flour
- 100g unsalted butter, chilled and roughly chopped, note 1
- 50g caster sugar
- 150g unsalted butter, chopped
- 1 x 395g can sweetened condensed milk, note 2
- 100g golden syrup
- 250g dark chocolate, broken into pieces
- 1 tablespoon vegetable oil, note 3
- 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 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 15-20 minutes until the edges start to turn golden. Timing will vary on the oven. Set aside to cool completely before adding the caramel.
- 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.
- 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.
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.
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: 1
Amount 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.
OMG yum, can’t wait to try these recipes.
Caramel slice is delicious! Great recipe thank you! Have made it twice now.
Hi Alison - so glad they turned out great! Thank you for letting me know. Vicki.