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Thermomix Caramel Slices on table

Thermomix Caramel Slice

This Thermomix Caramel Slice is insanely delicious with its buttery shortbread base, sticky sweet centre and smooth milk chocolate topping.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: International
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling/Chilling time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 servings
Calories: 514kcal


  • 9 inch square cake tin
  • baking paper


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



  • 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.


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.


Calories: 514kcal | Carbohydrates: 56g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 206mg | Potassium: 252mg | Fiber: 2g | Sugar: 37g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg