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–+ servings
multiple caramel slices on a white and pink plate, light background

Caramel Slice Recipe - Thermomix and Conventional

Julie Carlyle
This caramel slice recipe is three layers of delicious choc caramel deliciousness. Plus it's simpler than you think to make! 
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert, Slice, Snack, Sweet
Cuisine Australian
Servings 40 slices
Calories 148 kcal

Equipment

Ingredients
 
 

Base

  • 125 g butter cubed salted
  • 160 g plain flour
  • 40 g desiccated coconut
  • 90 g brown sugar

Caramel Layer

  • 120 g golden syrup
  • 125 g butter salted
  • 2 x 390 g can sweetened condensed milk

Chocolate Topping

  • 180 g dark chocolate or milk chocolate
  • 2 teaspoon vegetable oil

Instructions
 

  • 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 ½ min/100 degrees/Speed 2.
    125 g butter
  • Add flour, coconut and brown sugar to the butter. Combine 8 sec/Speed 6.
    160 g plain flour, 40 g desiccated coconut, 125 g butter, 90 g brown sugar
  • Add ingredients to the prepared tray and press down to form the base. Bake 15 minutes.

Caramel Layer

  • Add golden syrup, butter and condensed milk to TM bowl. Heat 10 min/100 degrees/Speed 3 (MC OUT)
    120 g golden syrup, 125 g butter, 2 x 390 g can sweetened condensed milk
  • Wipe moisture from the TM lid without getting liquid in the caramel. Cook 3 min/Varoma/Speed 3 (MC OUT)
  • Pour the caramel over the base.
  • Return the slice to the oven for 10-15 minutes until the caramel has bubbled and set. It should have darkened all over.
  • Refrigerate the slice until it has fully cooled.

Chocolate Topping

  • Add chocolate and oil to a microwave safe bowl.
  • Heat in the microwave for 90 seconds stopping at 30 second intervals to stir.
    180 g dark chocolate or milk chocolate, 2 teaspoon vegetable oil
  • 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.

Notes

NOTE 1:
The vegetable oil makes the chocolate easier to cut. Without oil, the chocolate layer may crack when you try to cut it.
 
NOTE 2:
It is very important to make the slice in the correct size tin. A smaller tin will result in a thicker caramel layer which will take longer to cook in the oven. The top may actually burn before the caramel has reached the setting point if it is too thick.

Nutrition

Calories: 148kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 17mgSodium: 61mgPotassium: 86mgFiber: 1gSugar: 12gVitamin A: 185IUVitamin C: 0.2mgCalcium: 39mgIron: 0.8mg
Keyword Caramel, Caramel Slice, Chocolate, Chocolate Slice, slice, Sweet snack, Thermomix Slice
Tried this recipe?Let us know how it was!