- 250g chocolate biscuits
- 1tbsp cocoa powder (or drinking chocolate)
- 150g pecans
- 180g butter, melted
Ingredients: CARAMEL TOPING
- 90g brown sugar
- 60g butter, extra
- 400g can condensed milk
- (optional) icing sugar, to dust
- (optional) cocoa powder/drinking chocolate, to dust
Preheat oven to 180C. Lightly grease an 18 x 28cm shallow baking form and line with baking paper,
overhanging two opposite sides. Place the biscuits into the food processor, add cocoa powder and
1/3 of pecans. Process the ingredients until finely crushed.
Transfer to a mixing bowl and add the melted butter. Mix well and transfer to the prepared form.
Press the cake base firmly into the prepared tin. Press the rest of the pecans gently over the top.
To make caramel topping, place the brown sugar and extra butter in a saucepan over low heat. Stir
until the butter melts and the sugar dissolves.
Remove from heat, stir in the condensed milk.
Pour the caramel topping over the pecan base. Even the surface. Bake for 25-30mins, or until the
caramel is firm and golden. The edges will bubble and darken. Cool, refrigerate for at least 3hrs.
Trim off the crusty edges and cut the slice into squares. Before serving, cover one half of each
piece and sprinkle the other half with cocoa powder. Sprinkle the other half with icing sugar.