Ingredients

The following ingredients have 4 Servings
  • 1½ cups flour
  • ½ cup sugar
  • ½ cup butter (room temperature )
  • 400 g (14oz) sweetened condensed milk
  • 4 tbsp butter
  • 2 tbsp syrup (maple syrup, honey, golden syrup)
  • ¾ cup pecans (roughly chopped)

Instruction

  • Preheat the oven to 180°C/350°F.
  • In a large bowl, combine the flour, room temperature butter and sugar.
  • Mix well then press into the bottom of a greased 20cm x 20cm (8in x 8in) cake pan.
  • This step can be done in a stand mixer fitted with the paddle attachment too.
  • Place the shortbread in a preheated oven and bake for 10-15 minutes or until golden brown and cooked through.
  • Remove from the oven and set aside. 
  • Pour the condensed milk into a saucepan and add the butter and syrup.
  • Set over medium-low heat and cook, stirring continuously for 10 minutes or until the mixture has thickened and turned golden brown.
  • Pour the caramel over the shortbread and smooth with a spatula.
  • Pour the caramel over the shortbread and smooth with a spatula. Add the pecans and press into the caramel slightly.
  • Place in the fridge and allow to cool completely (at least 2 hours), then slice into squares.