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.