Chocolate Dulce de Leche Caramel Bars
I have always loved a chocolate caramel slice, and for some reason I have never included one as a recipe on this site. The other week we needed to make a batch of Maple Cinnamon Dulce de Leche for a Banoffee Pie re-make. As a result, we tested the dulce de leche more than once and voila, this was a natural progression. When I started making this, the dulce was fridge cold and completely solid. So if you are like me and need this slice in your mouth quickly, best get it out of the fridge the day you plan on making this and then of course, you will still need to warm it up a little. It needs to be spreadable. Warm dulce is a thing of beauty, try not to eat it all!
The macadamias are just a bit of an upmarket addition and you can leave them out entirely if you wish. They do add something amazing though to the entire thing. YUM!
I hope you enjoy. Share with neighbours, friends, family immediately or you will eat the lot, which is not advisable. Seriously. I mean it. Gift it for the sake of your own waistline.
Here are a few more very gifty treats that you will find hard to resist unless you get them out of the house:
Peppermint Vanilla Thumbprints
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Need
- 1 Batch Maple Cinnamon Dulce de Leche pre-made Recipe
- 1 Batch Basic Shortbread Base Recipe
- 50 Grams macadamias roughly chopped, plus some more for garnish BUY
- 250 Grams chocolate dark milk (54%) BUY
- 50 Grams coconut oil
- pink salt flakes to garnish BUY
Do
- 1
Prepare the dulce de leche in advance of needing it. You will need to warm it up before using. I microwaved fridge cold dulce for 2 minutes at 3/4 strength.
- 2
Preheat oven to 185°C fan forced and line a 20-21 cm square tin with baking paper. Set aside.
- 3
Prepare the base as per the recipe and add the 50g macadamias after mixing, 15 sec/Interval/dough setting to combine. Press into prepared tin. Flatten well with a glass using a piece of baking paper to help get a smooth surface.
- 4
Bake 10 minutes. Remove from oven and warm up the dulce de leche before spreading all of it on top of the partially cooked base.
- 5
Return to the oven for 15 minutes until bubbling and golden. Remove and allow to cool to room temperature.
- 6
Place chocolate and coconut oil into the Thermomix bowl and melt 8 min/60°C/speed 1. Check that all callets are scraped from the sides of the bowl and off the blades so all is melted equally.
- 7
Meanwhile toast a handful of chopped macadamias for the garnish in the still hot oven for around 10 minutes or until toasty and golden.
- 8
Pour chocolate on top of the cooled slice, tip and tap to level the chocolate equally. Top with the toasted macadamias and garnish with a few salt flakes. Cool completely before cutting and serving.
- 9
This will keep in an airtight container for up to 3 weeks in the fridge, but we seriously doubt they will last this long!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
