This recipe is from the Thermomix lunch box and after school ideas cookbook, caramel slice is one of the captain’s favourite things. He goes to ‘bird nerd’ club once a month and they take it in turns bringing food or a raffle item, so far he’s wowed them with focaccia and dips and this caramel slice. They can’t believe HE is making the food!
Ingredients for Base
120g Self raising flour
120g Brown sugar
80g Desiccated coconut
Ingredients for Filling
1 tin Sweetened Condensed Milk (395g)
2 Tablespoons Golden Syrup
Ingredients for Topping
15g Dark Chocolate
Pre heat oven to 180c
Line lamington tray (30cm x 20cm) with baking paper
Place butter in bowl and melt for 1 minute at 70c, speed 3.
Add remaining BASE ingredients and mix for 10 – 15 seconds on speed 5 with the aid of the spatula.
Spread base into lamington tray (pre lined with baking paper)
Place in oven for 15 minutes.
Meanwhile place all the filling ingredients into the bowl and cook for 5 minutes at 70c on speed 3, then cook for a further 5 minutes at 40c on speed 3. Pour filling onto the arm cooked base and bake for an additional 15 minutes at 180c.
Cool after baking
When cooled – Place the chocolate and butter in bowl and cook for 3 minutes at 50c on speed 3 and spread/pour over slice. Allow to cool before slicing.
Hints and Tips
You can replace the butter in the topping with copha or cream.