Maple Pecan Caramel Slice

Ahhh caramel slice (or Millionaire’s shortbread if you don’t live in the land down under). It’s an Aussie schoolkid favorite and the ultimate sweet treat – A layer of delicious gooey caramel sandwiched between a shortbread layer and chocolate. What’s not to love? Well here’s my version of this classic with a twist…

The inspiration

My sister has always raved about using maple syrup in her caramel filling instead of golden syrup. And with the addition of the pecan butter base, I’ve gotta say, I’m totally converted! Plus I’m all for adding more maple syrup into my diet! 

What you need to get started…

• Unsalted butter
  
  
• Pantry staples – Plain flour, white sugar, brown sugar, sea salt flakes
  
  
• Vanilla extract
  
  
• Pecans, roughly chopped
  
  
• Condensed milk – you’ll need 2 x 395g cans
  
  
• Maple syrup
  
  
• Good quality dark chocolate – I’m using Callebaut 54% couverture chocolate, however, I also love making this caramel slice recipe with 70% couverture to offset the sweetness of the caramel filling. Both will work perfectly.
  
  
• Vegetable oil

Substitutions and Variations

Swap out the pecans for another nut variety. Walnuts maybe?

Don’t like vegetable oil, You could also try coconut oil if it’s a little to your taste. Personally, the flavor isn’t for me, however, you only need a little to help your chocolate later not be so brittle and make it easier to cut through.

There was a strong debate in my family about the chocolate layer and whether it should be dark or milk chocolate. Given that I’m a dark chocolate girl through and through, I was not going to back down on this one. However, you can totally substitute if you prefer it. 

The nitty gritty 

Base

1. Preheat the oven to 180 degrees Celsius
   
   
2. In a large bowl, combine all the dry ingredients and chopped pecans, and with a whisk, give it a stir to break up any lumps.
   
   
3. Melt the butter and add the vanilla extract. Add to the bowl of dry ingredients and using a wooden spoon, mix through but don’t overwork. The mixture will be a little greasy but this is normal.
   
   
4. Press the mixture into a lined and greased slice pan. Make sure the mixture is evenly pressed into the bottom of the pan and pop into the preheated oven to bake for 25 minutes.

Caramel Layer

While the base mixture is cooking, prepare the caramel. 

1. In a heavy-based saucepan, melt the butter on low heat. Add the brown sugar to the melted butter and gently cook for a minute or two until the sugar grains dissolve.
   
   
2. Add the 2 tins of condensed milk, maple syrup, and sea salt flakes and stir with a whisk to fully combine the butter mixture into the condensed milk.
   
   
3. Cook for 8 minutes on low heat stirring continuously so it doesn’t stick to the bottom of the pot. To tell if your caramel is ready. Coat the back of a spoon in the caramel. Use your finger to swipe a line through the caramel. It should leave a defined line and the caramel shouldn’t run. 
   
   
4. Pour the caramel on top of the cooked pecan shortbread base and pop the slice back into the oven for 20 minutes for the caramel to set and slightly golden brown on top. 
   
   
5. Remove from the oven and leave to cool to room temperature. 

Chocolate Layer

1. Place the chocolate in a microwave-safe bowl. Melt it in 30-second bursts stirring in between until the chocolate is melted. Add a tablespoon of vegetable oil and stir to fully combine. 
   
   
2. Pour the melted chocolate over the caramel pecan base and spread evenly to cover. Pop in the fridge to set! 

Equipment

You’ll need a slice pan lined with parchment paper. I bake this recipe in my trusty USA Pan, biscotti pan. It’s my go-to slice tin. It’s an oldie but a goodie and if you can track one down, I highly recommend buying one as it’s the perfect slice pan. Its dimensions are 30 x 14cm.

You’ll also need a heavy-based saucepan, microwave-safe mixing bowls, a stirring spoon, and measuring utensils.

How to cut this chocolate caramel slice

Firstly, remove the slice from the pan and place on a large chopping board. Set the blade of a large, sharp knife in a jug of hot water for a minute or two. Remove the knife and wipe the blade with a tea towel. Gently start cutting the slice.

You’ll find that the hot blade slices through the chocolate quite effortlessly without roughly breaking the chocolate topping. A little effort will be needed to cut through the crunchy base, however, if you follow these steps it’s quite simple. Now just rinse that knife again in the hot water and repeat the process cutting the whole slab into small pieces.

Storage

The caramel slice can be stored at room temperature in an airtight container or covered with plastic wrap for up to 4 days. You can also pop it into the fridge to extend its shelf life. 

Here are a few more slice recipes you might like…

• Mars Bar Slice
• Speculoos cheesecake bars
• White Christmas Slice
• Strawberry Jam Crumble slice

Happy Baking!

x

Print