Chocolate Caramel Pecan Slice
- 200g packet Kingston biscuits
- 100g butter, melted
Caramel filling
- 395g can sweetened condensed milk
- 2 tablespoons golden syrup
- 2 tablespoons brown sugar
- 60g butter, chopped
Pecan topping
- 180g dark chocolate
- 50g butter
- 1 cup pecan nuts, chopped
- Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
- Process biscuits until finely chopped. Add butter. Process until just combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or until firm.
- Meanwhile, make filling Place condensed milk, golden syrup, sugar and butter in a heavy-based saucepan over medium heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens. Pour over prepared base. Bake for 10 to 12 minutes or until golden. Set aside to cool.
- Make topping Place chocolate and butter in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Spread over filling. Sprinkle with pecans. Refrigerate for 4 hours or until set. Cut into rectangles. Serve.
No comments:
Post a Comment