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.
Originally Submitted
11/8/2012
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