Caramel, Pecan and Chocolate Slice

By Dixie Elliott

Caramel, Pecan and Chocolate Slice
This delicious caramel slice is topped with crunchy pecans and chunks of chocolate.

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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