Pecan caramel slice

The rich combination of nuts and caramel on a biscuit base makes an ideal companion for your morning cuppa.

  • 25 mins preparation
  • 35 mins cooking
  • Makes 14 Item
  • Print
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Caramel topping
  • 60 gram butter
  • 1/3 cup (115g) golden syrup
  • 1/3 cup (75g) brown sugar, firmly packed
  • 2 tablespoon self-raising flour, sifted
Pecan caramel slice
  • 1 cup (150g) plain flour
  • 1/2 teaspoon baking powder
  • 90 gram butter, cut into cubes
  • 1 egg, lightly beaten
  • 1 1/2 cup (210g) coarsely chopped pecans


Pecan caramel slice
  • 1
    Preheat oven to 180°C. Grease and line base and sides of a 30cm x 20cm pan. Ensure baking paper extends 2cm above rim of pan.
  • 2
    Sift flour and baking powder into a bowl. Rub in butter with fingertips until mixture resembles coarse breadcrumbs. Add egg and mix to form a soft dough. Press into base of prepared pan smoothing with back of a spoon. Bake for 15 minutes.
  • 3
    Meanwhile, to make Caramel Topping, melt butter in a small saucepan. Remove from heat and add golden syrup, sugar and flour. Stir until mixture is smooth. Sprinkle base with pecans and pour over Caramel Topping. Bake for another 15 minutes. Cool in pan, then use paper to lift out onto a wire rack to cool completely. Cut into fingers.


The pastry can also be made in the food processor. Place the flour, baking powder and butter in a food processor. Process until the mixture looks like coarse breadcrumbs. Add the egg and process until dough forms a ball. Wrap in plastic wrap and store in the refrigerator until required Makes 14 fingers

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