INGREDIENTS: - 200g packet kingston biscuits - 100g butter, melted FILLING INGREDIENTS: - 395g can sweetened condensed milk - 2 tablespoons golden syrup - 2 tablespoons brown sugar - 60g butter, chopped PECAN TOPPING INGREDIENTS: - 180g dark chocolate - 50g butter - 1 cup pecan nuts, chopped INSTRUCTIONS: Preheat oven to 180'c / 160'c fan forced. Grease a 4cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Process biscuits until finely chopped. Add butter. Process until just combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or until firm. Meanwhile, make filling. Place condensed milk, golden syrup, sugar and butter in a heavy based saucepan over medium heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens. Pour over prepared base. Bake for 10 - 12 minutes or until golden. Set aside to cool. Make topping. Place chocolate and butter in a microwave safe bowl. Microwave on MEDIUM (50%) for 1 - 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Spread over filling. Sprinkle with pecans. Refrigerate for 4 hours or until set. Cut into rectangles. Serve. (Source: Australia's Super Food Ideas March 2011)
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