- For the base:
- 240 g cake flour
- 100 g icing sugar
- 225 g cold salted butter
- For the filling:
- 1 x 385 g can condensed milk
- 1 x 360 g can Caramel Treat
- 1 free-range egg
- 1 t vanilla extract
- For the topping:
- 100 g pecan nuts
- 100 g Woolworths chocolate chips
- 30 g desiccated coconut
- blueberries, for serving
Preheat the oven to 180°C.
Combine the flour, icing sugar and butter in a food processor and pulse until a dough is formed.
Wrap the dough in clingwrap and chill for 20 minutes.
Press the dough firmly into a 20 x 30 cm rectangular pan. Prick with a fork and bake for 13 minutes, or until golden.
To make the filling, whisk all the filling ingredients together, then pour over the base.
Sprinkle over the topping evenly. Bake for 25 minutes, or until the filling is set and edges are golden. Chill for 2 hours.
Cut into bars and serve with blueberries.
Cook’s note: I like to add coconut flakes to the topping for texture.