← Back to recipes
Caramel shortbread

Caramel shortbread

Thermomix Recipe
schedule Prep 20min
local_fire_department Cook 35min
people Servings 16
local_dining Calories 291
signal_cellular_alt Difficulty Beginner

Ingredients

  • 80 g desiccated coconut — flakes
  • 120 g butter
  • 80 g brown sugar
  • 120 g flour
  • 1/2 teaspoon of baking powder

Caramel

  • 750 g sweetened condensed milk
  • 120 g butter

Topping

  • 180 g dark chocolate
  • 20 g butter

Instructions

0

Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.

1

Place the butter in the mixing bowl and melt for 2 minutes / 50°C / speed 1, or until the butter is completely melted.

2

Add the flour, baking powder, sugar, and desiccated coconut, then mix for 10 seconds / speed 4. Scrape down the sides of the bowl with a spatula, then mix again for another 10 seconds / speed 4. Transfer the mixture into the prepared tin and press it down to form the base.

3

Bake for 10 minutes (180°C). Let the base cool in the tin for approximately 1 hour. Clean and dry the mixing bowl.

5

Pour the caramel mixture over the cooled base in the tin, then bake for another 10 minutes (180°C) and set aside. Clean and dry the mixing bowl.

7

Add the butter and melt for 2 minutes and 30 seconds / 50°C / speed 2, or until the butter and chocolate are completely melted.

8

Pour the chocolate mixture over the caramel layer and let it cool. Refrigerate for about 1 hour or until set. Once set, slice and serve.

Caramel

4

Place the condensed milk and butter in the mixing bowl and cook for 20 minutes / 100°C / speed 3.

Topping

6

Place the chocolate in the mixing bowl and grate for 5 seconds / speed 8. Scrape down the sides of the bowl with a spatula.