Well this is delicious. We have just finished creating another book for Murray River Salt and this was a hot contender. Lucky you, we kept it for Insiders!
This is like a pecan pie without the fuss of pastry, and with the amazing caramelly, saltiness that just brings it to the next level. Don't be shy with the salt, but make sure it is indeed Murray River Pink Salt Flakes or you will be disappointed!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Base
- 160 Grams raw caster sugar BUY
- 200 Grams bakers or strong flour
- 70 Grams cornflour or cornstarch
- 1 Teaspoon pink salt flakes BUY
- 220 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Topping
- 170 Grams butter BUY
- 330 Grams brown sugar
- 150 Grams pure maple syrup
- Pinches pink salt flakes plus more BUY
- 100 Grams chocolate callets BUY
- 40 Grams cream BUY
- 1 Teaspoon vanilla bean paste BUY
- 4 Cups pecans toasted and roughly chopped
Do
- 1
The Base:
- 2
Preheat oven to 175°C. Line a slice tin with baking paper.
- 3
Place sugar into the Thermomix bowl. Mill 15 sec/speed 10. Scrape bowl and add remaining ingredients. Combine 10 sec/speed 7. Scrape bowl and repeat. Press into tin. Bake 12 minutes, or until light brown. Cool.
- 4
The Topping:
- 5
Place butter, sugar, maple syrup and salt and cook 5 min/80°C/speed 2. Add chocolate, cream and vanilla and cook 1 min/80°C/speed 1. Stir in pecans.
- 6
Pour on top of the base. Sprinkle generously with pink salt flakes. Bake for 15 minutes or until filling is starting to bubble.
- 7
Cool completely in tin. Cut into bars.
