I was inspired by this year’s Great British Bake Off (GBBO) programme to write this recipe as one of the challenges was to create a coated biscuit bar. My recipe cuts up beautifully and makes delicious lunch box snacks! These are very moreish – the caramel filing is quite addictive!
I have made them vegan too!
Preparation Time: 1 hour plus chilling
Cooking Time: 30 minutes plus chilling
Makes: 12 pieces
Ingredients:
For the shortbread base
180g non dairy margarine -cut into cubes
180g plain flour
50g sugar
Pinch salt flakes
1 teaspoon vanilla bean paste
For the Pecan Chocolate Filling
200g pecans
300g sugar
200ml non dairy whipping cream
100g non dairy margarine
1 teaspoon salt flakes
For the Topping
50g dark chocolate
50g salted pretzels
You will also need a sugar thermometer or probe
Method
Preheat the oven to 160C Fan/ 180C
Line and grease a 22cm square tin so the baking paper comes up the sides.
For the shortbread, put the flour, sugar and salt in a food processor. Add the margarine and vanilla and whizz it to form breadcrumbs.
Transfer to the cake tin, then use your hands to press into an even layer.
Chill for 30 minutes. Prick the base with a fork and then bake for 30 minutes or until golden brown.
Leave to cool.
For the caramel, place the pecans on a tray, toast for about 10 minutes at 200C. then roughly chop. Set aside.
Put the sugar in the saucepan and cook without stirring until melted and caramelised. Take off the heat and add the cream slowly ( it may spit). Stir in the butter and salt.
Return to the heat and cook stirring until the caramel reaches 116*C on a sugar thermometer or probe.
Immediately add the pecans and mix briefly.
Pour over the shortbread, spread evenly with a spatula and set aside for 4 hours or overnight to cool.
For the topping, melt the chocolate over a bowl of simmering water, then drizzle or pipe the chocolate over the caramel. Press the pretzels into the chocolate to finish. Leave to set before cutting into bars.
