Caramel Slice Recipe Thermomix and Conventional
This caramel slice recipe is three layers of delicious choc caramel deliciousness. PLUS it’s simpler than you think to make!
I first had this slice as a very small child. It was a popular “bring a plate” recipe in the 1970’s and we made it often! I couldn’t get enough of the sticky, sweet deliciousness. Once I moved out of home I would buy the slice at cafes but it was never as nice as my homemade recipe. Sometimes the caramel would have a waxy taste, other times it was grainy. So I had to go back to making my own caramel slice. So this recipe is guaranteed to work every time!
Even though there are three layers to the slice it is really simple to make. The longest time is in waiting for the caramel layer to cool enough for the final layer of chocolate to be added.
I first shared the recipe on another website ten years ago. This was in my pre-Thermomix days! I no longer make the slice by hand on the stove top but I have shared the instructions. I’ve swapped to using my Thermomix to make the slice as it cuts down the time and effort even further.
Caramel Slice Stove-top Method
- Preheat oven to 180 degrees (350F). Line a 20 x 3ocm (8 x 12 inch) slice tray with baking paper.
- Place flour, coconut, sugar and melted but in a bowl. Use a fork to combine.
- Press the base ingredients into the prepared tray and bake 15 minutes.
- Next, add golden syrup, butter and condensed milk to a saucepan.
- Stir over low heat for about ten minutes until the caramel has thickened slightly.
- Pour the caramel over the base and return to the oven for 10 minutes.
- Refrigerate the slice until it has fully cooled.
- In a microwave safe bowl add the chocolate and vegetable oil.
- Heat the chocolate in the microwave for 90 seconds stopping at intervals to stir.
- Once the chocolate is fully melted pour over the cooled slice.
- Leave the slice to set at room temperature.
- Slice as soon as the chocolate has cooled.
- Refrigerate until required.
If you’re looking for more sweet treats take a look at my Apple Streusel Slice recipe! It’s been really popular!
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This caramel slice recipe is three layers of delicious choc caramel deliciousness. Plus it's simpler than you think to make!
- 125 g butter cubed salted
- 160 g plain flour
- 40 g desiccated coconut
- 90 g brown sugar
- 120 g golden syrup
- 125 g butter salted
- 2 x 390 g can sweetened condensed milk
- 180 g dark chocolate
- 2 tsp vegetable oil
Preheat oven to 180 degrees (350F). Line a 20 x 30cm (8 x 12 inch) slice tray with baking paper.
Place butter in TM bowl. Melt 2 1/2 min/100 degrees/Speed 2.
Add flour, coconut and brown sugar to the butter. Combine 8 sec/Speed 6.
Add ingredients to the prepared tray and press down to form the base. Bake 15 minutes.
Add golden syrup, butter and condensed milk to TM bowl. Heat 10 min/100 degrees/Speed 3 (MC OUT)
Wipe moisture from the TM lid without getting liquid in the caramel. Cook 2 min/Varoma/Speed 3 (MC OUT)
Pour the caramel over the base and return to the oven for 10 minutes.
Refrigerate the slice until it has fully cooled.
Add chocolate and oil to a microwave safe bowl.
Heat in the microwave for 90 seconds stopping at intervals to stir.
Once the chocolate is fully melted pour over the cooled slice.
Leave the slice to set at room temperature. Slice as soon as the chocolate has cooled. Refrigerate until required.
NOTE: The vegetable oil makes the chocolate easier to cut. Without oil, the chocolate layer may crack when you try to cut it.
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