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 mixture over the caramel pecan base and spread evenly to cover. Pop in the fridge to set.
3. Slice and enjoy!