Caramel Pecan Turtle Bars

• 225 g Unsalted butter
• 250 g Plain flour
• 200 g Light brown sugar
• ½ tsp Fine sea salt
• 200 g Pecan nuts
• 60 ml Golden syrup
• 150 ml Double cream
• 1 tsp Vanilla extract
• 150 g Dark baking chocolate

1. Heat the oven to 170°C (340°F). Line a 20 cm square baking tray with parchment paper, leaving a little overhang for lifting out later.
2. Melt 175 g of the butter and set aside to cool slightly. In a mixing bowl, combine the flour, 50 g of the light brown sugar and the fine sea salt, then stir in the melted butter until you have an even, sandy dough.
3. Press the dough firmly into the lined tray in an even layer. Bake for 18 to 22 minutes, until pale golden and set at the edges.
4. While the base bakes, toast the pecan nuts on a dry baking tray for 6 to 8 minutes, until fragrant. Roughly chop them once cool enough to handle.
5. Make the caramel: in a saucepan over medium heat, melt the remaining 50 g butter with the remaining 150 g light brown sugar and the golden syrup, whisking until smooth. Simmer gently for 3 to 5 minutes until slightly thickened, then take off the heat and whisk in the double cream and vanilla extract.
6. Scatter the toasted pecans evenly over the warm base. Pour the caramel over the top and tilt the tray to level it, then return to the oven for 10 to 12 minutes until bubbling across the surface.
7. Cool the tray on a rack for 20 minutes so the caramel settles. Melt the dark baking chocolate gently, then drizzle or spread it over the caramel layer.
8. Chill for 15 to 20 minutes, just until the chocolate is set and the layers slice cleanly. Lift out using the parchment overhang and cut into 12 bars with a warm, dry knife.

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