Salted-caramel and pecan millionaire shortbread
Makes 20 squares
This is the love child of pecan pie and millionaire shortbread – caramel, salted pecans and chocolate. What can I say? It's a marriage made in heaven.
125g/4oz salted butter, plus extra for greasing
50g/2oz golden caster sugar
175g/6oz plain flour
For the topping
350g/11½oz bought dulce de leche or thick caramel spread
½ tsp salt
100g/3½oz pecans, roughly chopped
175g/6oz plain chocolate
Preheat the oven to 180C/350F/ Gas4. Lightly grease and line a 20cm x 30cm baking tin with non-stick baking parchment.
Place the butter, sugar and flour in a large bowl and rub together with the tip of your fingers, until the mixture starts to look like moist, rough breadcrumbs.
Press the mixture firmly into the base of the prepared tin and bake for 15 minutes or until light golden. Set aside and, once cool, spread with the dulce de leche.
Stir the salt into the pecans then scatter these over the top. Chill in the fridge for 30 minutes, or until set.
Melt the chocolate and butter in a bowl set over a pan of simmering water. Pour it into the tin and quickly even it out with a knife.
Chill for at least 30 minutes then cut the shortbread into squares and serve. If there are any leftovers, keep them chilled, otherwise the caramel will become too soft.
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