White Chocolate Caramel Pecan Slice

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  • White Chocolate Caramel Pecan Slice

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!

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!

serves
15
time needed
prep75 + 120 refrigerator
ingredients
15
difficulty
Easy
rating (click to rate)
2.2 based on 4 ratings, click to rate

Ingredients

The Base

  • 1/2 cup Pecans
  • 75 cups Plain Flour
  • 1/2 cup Butter melted
  • 1/2 cup Caster Sugar
  • 1 Egg lightly beaten
  • 1 tsp Vanilla Extract

The Caramel

  • 395 grams Tin Condensed Milk
  • 1/4 cup Butter
  • 1/3 cup Brown Sugar
  • 2 tbsp Golden Syrup

The Icing

  • 1 cup White Chocolate
  • 1 tbsp Vegetable Oil


Method

  1. Preheat oven to 180 degrees.
  2. Place pecans in a small food processor and process until finely ground.
  3. Add to large bowl along with flour, butter, caster sugar, egg and vanilla.
  4. Mix until well combined.
  5. Press mixture evenly over base of a lined rectangular slice tin.
  6. Bake for 20-25 minutes or until lightly browned. Remove and allow to cool.
  7. Make caramel filling by combining condensed milk, butter, brown sugar and golden syrup in a medium saucepan on low heat.
  8. Stir constantly for about 5 minutes or until melted and combined.
  9. Increase heat to medium and stir constantly for 15-20 minutes until mixture is thick and brown.
  10. Pour caramel over biscuit base. Tap on bench to remove bubbles.
  11. Refrigerate for at least 2 hours, until firm.
  12. Melt chocolate and oil together in a glass bowl over a pan of boiling water.
  13. Pour over caramel filling and spread evenly. Refrigerate for 30 minutes or until set. Cut into pieces.

Notes

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.

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