3 minutes“This is THE Caramel Slice that will leave EVERYONE wanting more!” Said Debbie Wuoti from TM Essentials, www.tm-essentials.com.au an online store selling all kinds of accessories for your Thermo-Appliance.
Makes 24
For the base
• 1/2 cup (120g) butter
• 1 cup (170g) plain flour
• 3/4 cup (160g) brown sugar
• 1 cup (100g) desiccated coconut
• 1 teaspoon baking powder
For the caramel
• 400g can condensed milk
• 3 tablespoons (45g) golden syrup
• 2 tablespoons (30g) butter
For the topping
• 120g milk chocolate
• 50g dark chocolate
Line a 20 x 30cm slice tray with baking paper. Preheat the oven to 180°C. Into the thermo bowl, place the butter.
3 minutes
90°C
2
Add the remaining base ingredients.
15 seconds
3
Press the base into the slice tin and bake for 10 minutes or until golden brown. Wash and dry the thermo bowl. Add condensed milk, syrup and butter.
10 minutes
100°C
2
Pour over the cooked base and return to the oven for a further 10 minutes. Remove and allow to cool. Wash and dry the thermo bowl. Add the milk and dark chocolates.
3 minutes
90°C
2
Spread over the top of the caramel. Allow to cool. Slice into 24 pieces. Keep refrigerated for 4 to 5 days.