Thermomix Caramel Slice

5 from 4 votes

This Thermomix Caramel Slice is insanely delicious with its buttery shortbread base, sticky sweet centre and smooth milk chocolate topping.

Prep Time10

Cook Time45

Cooling/Chilling time2

Total Time2 55

Course: Dessert, Snack

Cuisine: International

Servings: servings

Calories: 514kcal

Author: Marianne Rogerson

Equipment

9 inch square cake tin
baking paper

Ingredients

For the shortbread

175 g butter room temperature
75 g caster sugar
175 g plain flour
75 g rice flour

For the Caramel

125 g butter
80 g brown sugar
395 g tin sweetened condensed milk

For the chocolate topping

200 g chocolate milk or dark depending on preference
10 g vegetable oil any flavourless oil is fine eg. canola, sunflower

Instructions

Preparation

Pre-heat the oven to 160 C / 320 F.
Line a 9-inch square cake tin with baking paper. Allow enough baking paper to overlap to make it easy to lift the shortbread out of the tin when finished.

For the Shortbread

Add all the shortbread ingredients to the Thermomix bowl. Mix for 10 seconds / speed 6 then use the Dough function / 20 seconds.
Tip the shortbread crumbs into the prepared cake tin and firmly press it down. Try to ensure it is even but don't worry too much about it looking perfect as you will soon cover it with caramel and chocolate.
Use a fork to prick holes all over the shortbread.
Bake in the oven for 30 minutes. Allow to cool on the counter while you make the caramel.

For the Caramel

Add all the ingredients to the Thermomix and cook for 20 minutes / 100 degrees / speed 3. Place the simmering basket on the lid in place of the measuring cup.
Pour the caramel over the cooled shortbread base. Tilt the pan to ensure it is evenly covered.
Bake in the oven for 12 minutes.
Cool on the counter for 20 minutes and then place in the fridge for a minimum of 30 minutes.

For the Chocolate Topping

Add the chocolate to the Thermomix bowl. Grate for 5 seconds / speed 8.
Add the oil to the bowl. Melt for 3 minutes / 50 degrees / speed 2.
Pour the chocolate over the caramel. Tilt the tin to ensure it is fully covered. Place in the fridge for a minimum of 1 hour to chill before cutting and serving.

Notes

Top Tip: Remove the slice from the fridge 5-10 minutes before cutting to allow the chocolate to soften a little. You can also warm the knife under hot water before cutting (but not too hot or it will melt the chocolate).

If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.

Nutrition