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
Course: Biscuits/Slices, Chocolate, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
The Base
0.5 cup Pecans
75 cups plain Flour
0.5 cup Butter-melted
0.5 cup Caster sugar
1 Egg- lightly beaten
1 tsp Vanilla extract
The Caramel
395 gram tin Condensed milk
0.25 cup Butter
0.33 cup Brown sugar
2 tbsp Golden syrup
The Icing
1 cup White chocolate
1 tbsp Vegetable oil
Directions
- Preheat oven to 180 degrees.
- Place pecans in a small food processor and process until finely ground.
- Add to large bowl along with flour, butter, caster sugar, egg and vanilla.
- Mix until well combined.
- Press mixture evenly over base of a lined rectangular slice tin.
- Bake for 20-25 minutes or until lightly browned. Remove and allow to cool.
- Make caramel filling by combining condensed milk, butter, brown sugar and golden syrup in a medium saucepan on low heat.
- Stir constantly for about 5 minutes or until melted and combined.
- Increase heat to medium and stir constantly for 15-20 minutes until mixture is thick and brown.
- Pour caramel over biscuit base. Tap on bench to remove bubbles.
- Refrigerate for at least 2 hours, until firm.
- Melt chocolate and oil together in a glass bowl over a pan of boiling water.
- 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.
Responses to “White Chocolate Caramel Pecan Slice”
This recipe is amazing!! I fed it to an entire footy club for afternoon tea and they all loved it!
Is the 180 C? I’d love to try this, but I’m in the states and need the reference. Thanks.