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Caramel, Pecan and Chocolate Slice

Caramel, Pecan and Choclate Slice recipe, brought to you by MiNDFOOD.

Caramel, Pecan and Chocolate Slice

Makes 24 fingers

160g butter, at room temperature

1 tsp vanilla extract

¾ cup caster sugar

2½ cups plain flour

1 tsp baking powder

20g butter, extra

2 tbsp golden syrup

395g can condensed milk

2
00g block dark chocolate, 
roughly chopped

½ cup pecans, roughly chopped

1 Preheat oven to 180˚C. Grease and line base and long sides of a 30cm x 20cm slab pan with baking paper. Using an electric hand beater, beat butter, vanilla and sugar in a bowl until light and creamy. Add flour and baking powder. Stir until well combined. Press ¾ of dough into the base of prepared slab pan. Reserve remaining base mixture for topping.

2 Place extra butter, golden syrup and condensed milk into a medium saucepan over medium-low heat. Stir until butter melts and mixture is well combined. Continue to stir for 2 minutes until mixture thickens slightly. Pour and spread over base.

3 Combine reserved base mixture, chocolate and pecans in 
a bowl. Sprinkle evenly over caramel. Bake for 25 minutes or until firm to the touch. Cool. Cut into 24 fingers and serve. 
Store in an airtight container for up to 4 days.

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