White Chocolate Caramel Pecan Slice….. Oh yeah! You read that correctly – and best bit is, that this is really really simple to make and looks incredibly edible…just sounds hard!
Method
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Preheat oven to 180 degrees.
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Place pecans in a small food processor and process until finely ground.
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Add to large bowl along with flour, butter, caster sugar, egg and vanilla.
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Mix until well combined.
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Press mixture evenly over base of a lined rectangular slice tin.
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Bake for 20-25 minutes or until lightly browned. Remove and allow to cool.
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Make caramel filling by combining condensed milk, butter, brown sugar and golden syrup in a medium saucepan on low heat.
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Stir constantly for about 5 minutes or until melted and combined.
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Increase heat to medium and stir constantly for 15-20 minutes until mixture is thick and brown.
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Pour caramel over biscuit base. Tap on bench to remove bubbles.
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Refrigerate for at least 2 hours, until firm.
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Melt chocolate and oil together in a glass bowl over a pan of boiling water.
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Pour over caramel filling and spread evenly. Refrigerate for 30 minutes or until set. Cut into pieces.
Recipe Hints and Tips:
- White Chocolate Caramel Pecan Slice is not suitable to freeze.
- Store in the fridge in an airtight container for up to one week.
