This is a recipe I was given by a friend. She had brought them into work and I swear I ate so many of them that I just had to have the recipe!
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1 egg yolk (we found the base kind of dry so we ended up adding the white as well)
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt (because we used salted butter we didn’t use this)
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup sweetened condensed milk
- 2 tablespoons corn syrup
Bittersweet chocolate layer:
- 250g bittersweet chocolate
- 1/2 cup whipping cream
White chocolate layer:
- 125g white chocolate
- 2 tablespoons whipping cream
1. In a large bowl, beat butter with brown sugar. Add in egg and vanilla. Stir in flour and salt (if using). Press into parchment paper lined 13×9 inch pan. Sprinkle with pecans, pressing lightly into dough.
2. Bake at 350F for 18 minutes or until edges are lightly browned and centre is firm to the touch. Let cool.
3. Caramel layer: In a saucepan on medium heat, bring brown sugar, butter, condensed milk and corn syrup to boil, stirring constantly. Boil for 4 minutes, still stirring constantly. Remove from heat and let stand 2 minutes before pouring over base. Let cool.
4. Bittersweet chocolate layer: In a bowl over a pot of hot but not boiling water, melt chocolate and cream until smooth. Pour over caramel.
5. White chocolate layer: In a bowl over a pot of hot but not boiling water, melt white chocolate with whipping cream until smooth. Drop white chocolate mixture by spoonful over bittersweet chocolate layer. Using a toothpick (or butter knife) gently swirl until firm. Refrigerate until firm, at least 2 hours.
Verdict: The real test of making any recipe given to you by a friend is if it comes out tasting like it did when your friend made them. I did not have that success. I am not sure why I didn’t like these as much, but I did have some issues with the way the base tasted. It was a little dense and a little bland for me (though my family liked it). I think I will try to make this recipe again, but will use a Graham cracker or cookie crumble crust.