Taking inspiration from American turtle candy, this recipe gives the traditional luxe caramel, choc and pecan combo a biscuit base for yummy bars to share (or keep!)
Ingredients
Method
Preheat oven to 160°C fan-forced (180°C conventional). Line a 20 x 30cm rectangle slice tin with baking paper (ensure there is overhang to help remove slice later).
Combine flours, sugar and coconut in a large bowl. Stir in butter.
Press into tin and use back of a spoon to level. Bake for 20-25 minutes, or until lightly golden.
Meanwhile, to make caramel, put all the ingredients in a medium saucepan on low heat. Stir until sugar has dissolved and mixture is smooth. Increase heat to medium and cook for 10 minutes, stirring constantly, until light brown. Pour over base and bake for 20-25 minutes until golden. Cool fully.
In a microwave-safe bowl, melt chocolate and coconut oil in a microwave on MEDIUM (50%) in 30-second bursts, until melted and smooth. Pour over cooled caramel, sprinkle with a pinch of salt and pecans. Refrigerate for 2 hours or until chocolate has set. Remove slice from fridge 30 minutes before slicing. Serve.
Need a medium saucepan or perhaps a gorgeous serving platter?
You might also enjoy cooking these apple beignets with caramel sauce
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