MOCHA CARAMEL PECAN SLICE

Preparation time 30 mins plus 61/2 hours chilling Cooking time 35 mins Makes 20 pieces

1 cup plain flour

1 cup desiccated coconut

1/2 cup brown sugar

125g unsalted butter, melted

2 cups pecans

80g dark chocolate, broken in pieces 1 tsp vegetable oil

FILLING

125g unsalted butter

1 Tbsp instant coffee granules

2 x 395g cans sweetened condensed

milk

1/2 cup golden syrup

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 30 x 20cm lamington tin with baking paper.

STEP 2 Combine flour, coconut, sugar and butter in a bowl to form a dough. Press over base of prepared tin until smooth. Bake for 20 minutes, or until golden. Remove and cool for 5 minutes.

STEP 3 Meanwhile, to make filling, put butter and coffee in a medium saucepan over medium heat until coffee has dissolved. Add condensed milk and golden syrup. Stir constantly for 10 minutes until mixture darkens and thickens. Remove from heat.

STEP 4 Pour filling over base and spread to corners. Top with pecans. Bake for 15 minutes, or until set and golden. Cool. Refrigerate for 6 hours until completely cold, or overnight.

STEP 5 Remove from pan and baking paper. Put chocolate and oil in a small microwave-safe bowl. Microwave on high for 1 minute and stir until melted. Drizzle in a cross-hatch pattern over slice. Refrigerate for 30 minutes to set. Cut into squares or bars to serve.