ATTN:- Those who are health conscious step away now. This is soooo super yum, and so super bad for you 🙂 WARNING :- This is NOT for the faint hearted. Sweetness overload!! This was called choc pecan and vanilla caramel slice but has been renamed for obvious reasons. LOOK AT THAT GOODNESS
– 200g packet of Kingston biscuits
– 100g of butter, melted
– 1/4 LSA meal (linseed, sunflower and almond meal)
– 1 can of sweetened condensed milk
– 1 1/2 teaspoons of vanilla bean paste (you could use vanilla essence, but it’s definately not as good)
– 2 tablespoons of golden syrup
– 2 tablespoons of brown sugar
– 60g of butter, chopped
– 200g of milk or dark chocolate, or be daring and use half and half like me.
– 50g of butter
– 1 cup of pecan nuts
1. Grease a square cake tin and line the sides and base with greaseproof paper.
2. In a food processor, add the biscuits and whizz until you get an even consistency. Add the melted butter and LSA meal and whizz again until just combined. Press into your cake tin making sure it is even all over and chuck it in the fridge.
3. Place the condensed milk, butter, brown sugar, golden syrup and vanilla in a saucepan over a moderate heat, and cook until all the sugar has dissolved and the butter is melted, stirring constantly. Make sure the mixture thickens.
4. Pour this over your base and pop back into the fridge.
5. When your slice has cooled down and set, place chocolate and butter in a heatproof bowl, over a saucepan of about an inch of water. Don’t let the water come to the boil, just let it just simmer and stir the chocolate and butter until both have melted and are combined well. Pour this over the caramel, and spread evenly. Sprinkle with pecan nuts and refrigerate until set, cut into rectangles and serve 🙂 Easy as that 🙂
Makes about 12-15 slices