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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted from a recipe in Australian Women's Weekly Big Book of Beautiful Biscuits . Measurements used here are standard Imperial (North American). Ingredients:
1 cup all-purpose flour |
2 teaspoons cinnamon |
1/2 cup brown sugar, packed |
1/2 cup butter |
1/2 cup butter |
1/3 cup sugar |
1 1/2 cups flour |
1/2 teaspoon baking powder |
1 (10 ounce) can sweetened condensed milk |
2 tablespoons butter |
1/4 cup golden syrup (or corn syrup) |
1 tablespoon instant espresso powder |
1/2 cup pecans, finely chopped |
Directions:
1. Preheat oven to 375 F or 350 F convection. Spray a 9 x 13 pan with non-stick spray.
2. Make topping by whisking together flour, cinnamon and brown sugar in a small bowl. Mix in 1/2 cup butter until crumbly. This may be prepared in a mixer. Refrigerate while preparing remainder of ingredients.
3. Prepare base by creaming 1/2 cup butter and 1/3 cup sugar until just combined. Add flour and baking powder, mix to a firm dough. Press evenly into 9 x 13 pan. Bake in preheated oven for 10 minutes.
4. While base is baking, prepare filling. Combine sweetened condensed milk, 2 tablespoons butter, syrup and coffee powder in a saucepan. Stir over medium heat until coffee dissolves and mixture begins to bubble. Continue stirring briskly for about 3 minutes or until filling thickens slightly. Stir in chopped pecans.
5. After base has baked for 10 minutes, remove from oven and spread filling over base. Sprinkle clumps of streusel topping over filling. Bake 10-15 minutes longer until streusel topping feels firms to the touch.
6. Let stand 15 minutes before cutting into bars. Let cool in pan.
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