Warning! This slice is very tasty and moreish. You might want to eat it up all by yourself. In fact, it may be too dangerous. Maybe you should just bake it and drop it over to my place and I will *ahem* ‘take care of it’ for you. It’s for your own safety.
Jokes aside, this slice is a go-to when I need a fairly large yield, delicious slice with a high success rate. Pecan nuts add great texture to chewy caramel over a melt-in-your-mouth base.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: I got 30 servings out of this, but yield depends on the size and shape you cut your slices.
225g softened butter
2/3 cup brown sugar
2 ˝ cups plain flour
1/3 cup honey
2 tbsp thickened cream
1 cup brown sugar
2 ˝ cups pecans
Preheat your oven to 180°C and line a deep rectangular pan with baking paper. Make sure the paper goes above the sides of the pan.
Cream your butter and brown sugar for the base.
Sift the flour and with your mixer on low speed add it bit by bit to the creamed butter and sugar until you have a crumbly mix.
Press the base evenly into your prepared tin and bake for 20 minutes.
To make the topping, combine the butter, honey and cream in a big saucepan and melt the butter while stirring.
Once the butter has melted, stir in the sugar and bring the mix to the boil for one minute.
Add the pecans and stir them until they are coated with the caramel.
Spread the topping over the base as evenly as you can and return the tray to the oven for a further 20 minutes. The caramel will bubble up - don't panic. This is where your extra baking paper comes in handy.
Remove from the oven and allow to cool in the pan.
Once cool, cut into slices - squares, fingers, diamonds – whatever shape and size you like.