Delicious caramel slices, with a buttery shortbread base, an oozey golden brown maple caramel filling & topped with a crisp dark chocolate layer studded with sweet & crunchy maple flavoured praline pecans
Crush the sweet pastry pieces, mix with the melted butter and press firmly into the baking tray. Refrigerate for 20 minutes Heat the sugar and remaining butter, stirring until melted. Add maple syrup & condensed milk and bring to a rapid boil, stirring continuously. Cook until thickened. Pour over the shortbread base. Cool, then refrigerate until set. Melt the chocolate and pour over the caramel. Spread out until even. Scatter over the maple praline pecans whilst the chocolate is still warm – then chill until set. Remove from tin and slice into squares. Tip: dip knife into hot water to make it easier to cut through the chocolate.