Thermomix Caramel Slice
Delicious layers of shortbread, caramel and dark chocolate make this the ultimate slice of heaven.
Servings: 16
Calories: 347kcal
Ingredients
Shortbread Base
- 150 g plain flour
- 100 g unsalted butter, chilled and roughly chopped, note 1
- 50 g caster sugar
Caramel Filling
- 150 g unsalted butter, chopped
- 1 395g can sweetened condensed milk, note 2
- 100 g golden syrup
Chocolate Topping
- 250 g dark chocolate, broken into pieces
- 1 tablespoon vegetable oil, note 3
Instructions
Shortbread Base
- Preheat oven to 160°C/320°F (140°C fan). Grease and line a 20cm (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 min/100℃/speed 3 with the measuring cup off. Heat for 20 min/varoma/speed 3 with the measuring cup off. The caramel will have thickened and turned a golden colour (see photos in post for colour). Use the simmering basket on top of the lid to prevent splatter.
- 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 min/50℃/speed 2. Scrape down the bowl and along the blades and bottom of the Thermomix, and melt again for 2 min/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.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 41mg | Fiber: 1g | Sugar: 27g
