The Best Chocolate Caramel Slice EVER! (Thermomix Method Included)

So I know that is a big call, but I’m pretty confident, as it took me about 3 years of tasting every caramel slice I could get my hands on and putting it all together so this is the perfect blend of base, caramel and chocolate.

This is one recipe that will never be taken off my blog as everyone loves it, but if you don’t want to scroll up and down etc and would like the convince of all my slices in one place you can buy my eBook of 10 slices from the shop for only $3.99 and then you will always have it on hand in the method you prefer.

The key for me is my slice tin! ***Please note this is a very large slice tin and is important to the proportions of the slice, if you don’t have a large one halve the recipe and use a smaller tin*** :)This wonderful indispensable piece of kitchenware came to me when I was a Boarding School House Mistress of year 12 students at a wonderful Private School on the North Shore of Sydney! It was in the cupboard, looking like it had never been used, but 6 years and possible several hundred different slices later, this slice tin and the contents it has baked, allowed many a stressed teenage girl through her HSC exams! So By the time I moved jobs, every slice I had ever made was developed for this size tin, so it had to come with me as I couldn’t another find one that was just right.

It’s well worn!

It has now been very well used and is 25cm by 35cm if you are interested and fits all my slice recipes perfectly. This is a large slice tin and tends to feed a lot of people, but really you can just pop the slice in the fridge and eat it over a few days. If you have kids or are making it for a party its the perfect size.

Base

The base was put together from several recipes to get the right amount and the right thickness. If you use the back of a spoon to press the base down it makes it easier to get the right thickness all over.

The Caramel

The middle, well its just a simple caramel, but oh so tasty. I have found that the key is getting the right butter to golden syrup ratio that makes it the best.

The Chocolate

Then there are two – four chocolate blocks, milk and dark. This gives the right balance of flavour without the chocolate overpowering the whole dish (see, I am a bit of a connoisseur). There you have it The Best Chocolate Caramel Slice EVER! The first time I made this slice in the Thermomix it turned out perfect… So I have included the method for both on the stove and in the Thermomix. Obviously it still needs to spend some time in the oven!

It is never normally cut this perfect, but it was for a function. PS the edges are the best!

Ingredients Base
1 Cup Self Raising Flour (160g)
½ Cup Brown Sugar (100g)
¾ Cup Coconut (80g)
125g Butter
½ Teaspoon Vanilla

Caramel
2 x 395g Tins Condensed Milk
2 Tablespoons Butter (40g)
4 Tablespoons Golden Syrup (80g)

Note as of 25/03/2105 a few people have said that the caramel isn’t setting, you need to use a good quality condensed milk like Nestle or Carnation.  Homebrand or aldi brand condensed milk just isn’t as good and won’t set or taste as nice… and you must have a large tin… see above, if it is even 5 cm smaller you will need to cook the caramel 2 – 5 minutes longer)

Top
1 – 2 Blocks Dark Chocolate (200 – 250g)
1 – 2 Blocks Milk Chocolate (200 – 250g)

Method Base
1. Pre heat oven to 180 degrees.
2. Prepare slice tin with baking paper.
3. Combine flour, sugar and coconut in a bowl and mix until there are no lumps.
4. Melt butter, add vanilla and pour into dry mixture.
5. Mix well and put into prepared tin.
6. Press mixture into the tin, making sure that the base is as even as you can get it.
7. Cooking in oven for 10 minutes.
8. Remove and allow to cool a bit.

Caramel
1. Put all ingredients in a saucepan and mix over a low heat until butter has melted and mixture is well combined.
2. Stir caramel mixture over low heat for 5 minutes; be careful to continually stir so it does not stick to the bottom of the pan.
3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.
4. Remove from oven and allow to cool before you put the chocolate layer on top.

Top
1. Break up chocolate into a bowl and put over another bowl of hot water (Bay Marie), be careful not to let the water touch the bowl that has the chocolate in it.
2. Stir until chocolate is completely melted and pour over cool base and caramel.
3. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.
4. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.

THERMOMIX METHOD  – TM31, 5 and TM6 Compatible

Method – Base

1. Pre heat oven to 180°c
2. Prepare slice tin with baking paper.
3. Measure butter into mixing bowl then cook for 2 minutes/Varoma/Speed 1.
4. Measure in all other dry ingredients to mixing bowl stir for 15 seconds/speed 7.
5. Place into prepared tin.
6. Press mixture into the tin making sure that the base is as even as you can get it.
7. Cooking in oven for 10 minutes.

Method – Caramel
1. Rinse out mixing bowl to make sure there are no biscuit crumbs in the mixing bowl.
2. Place all ingredients into mixing bowl and cook 3-5 minutes/Varoma/Speed 2.(depending on the thickness of your mixture)
3. Pour caramel mixture over cooked base and return to the oven for another 10 minutes.
4. Remove from oven and allow to cool before you put the chocolate layer on top.

Method – Top
1. Make sure the mixing bowl is clean and dry.
2. Roughly break up the blocks of Chocolate into mixing bowl 10 seconds/speed 8
3. Scrape down the side of the mixing bowl 5 seconds/speed 8, then scrape down the sides again
4. Melt chocolate 2 minutes/37 – 45°/speed 2
5. Scrape down bowl 2 minutes/37 – 45°/speed 2
6. Immediately mix chocolate 2 – 3 minutes/speed 2 (no heat and it should return to 37 or below) This should have tempered the chocolate so you get that nice crispy chocolate on the top.
7. Quickly pour the chocolate over the cool base and caramel.
8. DO NOT SCRAP DOWN THE BOWL, JUST POUR AS MUCH OF THE CHOCOLATE OUT AS YOU CAN. (if you scrape it can cause “blooming” in your chocolate and you will have a streaked top)
9. When Chocolate is almost set, (very important that it isn’t completely set) cut into desired slices.
10. If you put the chocolate in the fridge or wait for the chocolate to completely set it will be hard to cut the slice and the chocolate will break.
11. I always put 500g – 1000g of milk into the mixing bowl that has the chocolate still in it and make chocolate milk 5 minutes/Varoma/speed 2. You can put it into a jug and pop it in the fridge for cold chocolate milk or just have a wonderful hot chocolate straight away!

I hope you enjoy, what my taste buds think is The Best Chocolate Carmel Slice EVER! Make yourself a cup of tea/coffee or enjoy the hot chocolate (although it could be a bit too much chocolate) and try and just have one piece, I dare you! LOL!

Now normally I say enjoy irresponsibly, this is another one of those recipes that needs to be monitored. 🙂

So Enjoy Responsibly! (If you can)

Liz xx

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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