Our Thermomix Oat & Caramel Slice is always a winner! Filled with ooey-gooey caramel, oats and chocolate… talk about YUM!
If you’ve been visiting ThermoBliss for a while now, you’ll know that we’re two girls who LOVE our slices!!! Whether it’s a no-bake slice, a chocolate slice or a traditional favourite.. we’re definitely big fans!
And this Thermomix Oat & Caramel Slice is one of our absolute favourites! It’s packed full of caramel and chocolate… and is definitely not a recipe for the faint-hearted! It’s packed full of sugary goodness… and just try stopping yourself at one piece!
Before you get baking, just one little tip! This slice has a layer of gooey caramel in the middle (which is AMAZING!), but this means that you really do need to wait until the slice has completely cooled and set before cutting it. I like to leave it overnight… but give it at least a few hours! I know.. I know… it’s so hard to wait… BUT it’s totally worth it!
Enjoy! xx
Ingredients
- 175 g butter
- 150 g brown sugar
- 1 tbs vanilla extract
- 125 g plain flour
- 90 g rolled oats
- 1 tsp bi-carb soda
- pinch of salt
- 35 soft chewy caramels (we used Werthers Originals Chewy Caramels)
- 115 g cream
- pinch of salt
- 175 g chocolate chips
Instructions
- Preheat oven to 180 degrees celsius. Line a 20 X 20cm cake tin with baking paper or foil, leaving an overhang on two sides.
- Place the butter into the TM bowl and melt on 80 degrees, 2 minutes, Speed 2.
- Add the brown sugar and vanilla and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat.
- Add the plain flour, oats, bi-carb and salt to the bowl. Mix on Reverse, Speed 3, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Add half of the mixture to the tin and press down firmly. Bake in the oven for 10 minutes. (Set aside the other half of the mixture).
- Meanwhile place the caramels, cream and salt into the TM bowl. Melt on 80 degrees, Speed 3, 4 minutes (scrape the sides after 2 minutes).
- Spread the chocolate chips over the cooked oat base. Pour the salted caramel sauce over the top of the chocolate chips. Crumble the remaining oat mixture over the top.
- Cook for approximately 15 minutes in the oven. The slice will be ready when the oats have turned golden and the caramel sauce in the middle is bubbling. Allow the slice to cool in the tin and then place in the fridge overnight.Take the slice out of the fridge and cut into squares.
Comments 7
Is this recipe freezable?
Author
Absolutely!
This looks so fudgy and delicious – I’m drooling!
This sounds delicious and looks even prettier!
I’ve just made this – it’s baking in the oven right now and I just have a couple of comments.
1) Step 6: I didn’t realise that I was to put the remaining 1/2 of the oat mixture aside whilst making the caramel, so I just added those ingredients to the TM bowl and now it’s all mixed in together – perhaps this could be a bit clearer?
2) Step 7: Refers to ‘salted caramel’ but the ingredients list doesn’t mention any extra salt. I already used the pinch of salt listed in step 4 so just added another pinch – is that enough?
I think it will still turn out ok (you can’t really go wrong with caramel in my book) but perhaps those two things could be a bit clearer?
Author
Hi Heidi, thanks for your feedback! I’ve added in an extra note to make it clearer about setting aside half of the mixture. And yes, it’s a pinch of salt in the crumble mixture and a pinch in the caramel mixture. Hope you loved it!!! xx
Thanks Lucy! It did taste sensational but it was almost impossible to cut haha. It made for a great laugh though with our guests and I’ll definitely be trying it again the ‘right’ way 🙂