Recipes by Barbara Northwood

Caramel Pecan Slice

Dec 07 10:51am

Ingredients

1 cup brown sugar, firmly packed
1 cup desiccated coconut
1 1/2 cups plain flour, sifted
125g butter, melted
3/4 cup chopped pecan nuts
200g dark chocolate, melted
Sifted cocoa and strawberries, to decorate
Caramel Filling
395g can sweetened condensed milk
20g butter, melted
1/4 cup golden syrup

Method
1 To make the caramel filling, mix all ingredients in a bowl until well combined.

2 To make the base, combine sugar, coconut and flour in a bowl. Add butter and stir until well combined. Press mixture over the base of a greased slice pan (18cm x 28cm). Pour caramel filling over top.

3 Cook slice in a moderate oven (180C) for 20 minutes or until set. Remove from oven and cool in pan.

4 Sprinkle nuts over caramel base. Pour melted chocolate over top. Refrigerate for 20 minutes and then mark into squares. Return to the fridge until set and then cut into squares. Dust with cocoa and serve with strawberries.

Recipe contributed by Judith Caine from Donvale
in Victoria