Chocolate, caramel and pecan bark

This recipe will go down VERY well with your friends and family, and it's really easy, too. Let chef Paul show you how.

makes15
prep in 15
cook in 20
chill 60
veggie

• 200g pecan halves
• 230g unsalted butter
• 220ml condensed milk
• 200g soft brown sugar
• 3 pinches sea salt flakes
• 1 tsp vanilla extract
• 400g dark chocolate
• 200g milk chocolate

1. Lightly toast the pecan nuts in a dry frying pan for about 5 minutes. Line a baking sheet with non-stick baking paper and arrange half the pecan nuts in a single layer on top.

2. Heat the butter, condensed milk, sugar and a couple of pinches of salt in a heavy-based saucepan over a medium heat. Once the mixture is smooth and melted together, increase the heat and keep stirring. It needs to get to a temperature of 110°C, which will take about 5 minutes (see bullet point below). When it reaches that point, remove it from the heat and stir in the vanilla extract.

3. Pour the caramel over the pecans and chill in the fridge to firm up for about 30 minutes.

4. Melt the chocolate in a glass bowl over a pan of simmering water. Don’t let the water touch the bottom of the bowl. When the chocolate is soft, mix briefly together to swirl the dark and milk chocolate, then pour over the caramel and pecans. Stud the top with the remaining pecan halves and return to the fridge to cool.

5. When the mix is partially cooled, sprinkle a pinch of sea salt flakes on top. When completely cool, cut into big chunks to serve – the more rustic the better.

Each serving contains: Energy 216kJ 519kcal (26%); Fat 35g (50%); Saturates 17g (85%); Sugars 44g (49%); Salt 0.2g (3%) of your Reference Intake Carbohydrates per serving: 45g

[craftlover]

Would like to make this but need it converted to cups and ounces...

[Dinckelburg]

Don't let the water in the pan touch the bowl, you could scorch or split the chocolate.