Friday, 27 March 2015

Lime & Coconut Cheesecake Jars


There are some flavour combinations you just can't beat! Coconut & lime happens to be one of them, and I can't get enough of it! As is evidenced on this blog from my Key Lime Pie Cupcakes to my Lime, Coconut & White Chocolate Blondies and Coconut & Key Lime Curd Layer Cake to my No Bake Coconut & Key Lime Cheesecake.



When Sugar and Crumbs got in touch with me and told me about their flavoured icing sugars, I was intrigued and when I heard they did a coconut and lime flavour it was a done deal! I had to try it out for myself! so they sent me some to try and I decided to give it a whirl and turn it into some cheesecake in a jar! 


Initially I had planned to use a few drops of coconut extract in the cheesecake mix as I usually would, but the beauty of these flavoured icing sugars is I didn't need to add any! The sugar was so flavourful that it would have been an overkill adding extract to my surprise! and oh the smell as you opened up the pouch to add it into the mixer - it was totally tropical and delicious! and the great thing is the flavours are all natural.  It tasted just as good as it smelt too! 

I layered the cheesecake in between some coconut cupcakes, and combined with a graham cracker crust this was one tasty dessert to go! 

I even tied a little spoon on and gave them away as gifts, the perfect little no bake treat! 


Lime & Coconut Cheesecake Jars:
Makes 2
From Cupcake Crazy Gem

for the crust:
40g graham cracker crumbs
20g unsalted butter, melted

for the cheesecake:
225g cream cheese
120g lime & coconut icing sugar
85g double cream
20g desiccated coconut

for the cupcakes:
3 coconut cupcakes - recipe from Trophy Cupcakes

Using a whisk, whip the double cream until stiff peaks form.
Beat the cream cheese and icing sugar together with a paddle attachment in a freestanding electric mixer.
Stir the cream into the cream cheese mix with a spoon until incorporated.  Stir in the desiccated coconut and refrigerate for 30 minutes.

Melt the butter in a microwave safe bowl for 30 seconds.
Blitz the graham crackers into crumbs using a food processor.  Add in the melted butter.
Spoon two and a half tablespoons of biscuit mix into the bottom of each jar.  Smooth it out on top with the back of a teaspoon.

Cut coconut cupcakes into cubes.  I used 1.5 cupcakes per jar.  

Put the cheesecake mix into a piping bag with a star nozzle fitted.

Pipe a layer of cheesecake on top of each biscuit base.  Layer with cubes of coconut cupcake.  Repeat with a piped layer of cheesecake, and one more layer of coconut cupcake.  Finish off with a small swirl of coconut cheesecake and a sprinkling of shredded coconut.  

Eat and enjoy.

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

Monday, 16 March 2015

Bounty & Coconut Marshmallow Rocky Road


After whipping up the batch of coconut marshmallows, I knew it was only a matter of time before they were going to make their way into some rocky road! and of course because I don't like to do things by halves it had to be truly coco-rific.  I have made a toasted coconut rocky road before with coconut m&m's and coconut biscuits so this one was still as coco-nutty just with a few different coconut mix ins this time! So I added chopped up Bounty bars and Coconut Lindor truffles and a sprinkling of desiccated coconut too.


They were so delicious, I feel like I'm never going to be able to make rocky road again unless it's with homemade marshmallows! They have certainly set the standard high!

 I'm already dreaming up the future homemade marshmallow flavour combos that will be turned into more decadent rocky roads!


Coconut & Bounty Rocky Road:
Makes 12
Cupcake Crazy Gem

450g milk chocolate
1 tsp vegetable oil
1 cup rice krispies
10g desiccated coconut
200g bounty bars
75g coconut lindor truffles
125g coconut marshmallows

50g white chocolate
1/8 tsp vegetable oil

Line an 8x8" square baking pan with parchment paper.

Break milk chocolate into pieces and put in a large heatproof bowl above a pan of boiling water.  Stir in vegetable oil and mix until melted.

Remove from the heat and let cool for 10 minutes.

Chop the marshmallows into quarters, the lindor truffles in half and the bounty bars into about 10 chunks. (Reserve back a few handfuls of the mix ins to use as toppings)

Stir in the rice krispies and desiccated coconut.  Once completely cool, stir in the marshmallows, bounty and truffles.  Mix well.

Spread into the prepared pan, smoothing out on top.  Add the rest of the toppings.  

Chop the white chocolate and put it in a small microwavable bowl with the vegetable oil.  Microwave in 30 second bursts until melted.  Put into a piping bag and drizzle over the rocky road.

Refrigerate for an hour, or overnight.

Eat and enjoy!

Thursday, 5 March 2015

Coconut Marshmallows from the amazing Butter Baked Goods!!


When we moved to Vancouver I was so excited about all the potential baked goods the city had to offer! I had visions of gorgeous little cupcakeries on every block and gourmet treats around every corner! The reality was not so great.  I tried so many mediocre cupcakes and went to many different establishments that came highly recommended but Vancouver was still lacking in impressing me treat wise! Then a very lovely friend recommended Butter Baked Goods to me and the day I stepped through their beautiful pastel doors I knew I'd found what I was searching for! 

From sky high chocolate peanut butter layer cakes to toasted marshmallow s'mores bars, pineapple coconut scones to bars loaded with chocolate, pecans, coconut and dulce de leche (otherwise known as the Dunbar!) and of course their homemade marshmallows were the icing on the top! I'm not sure I'd ever had a homemade marshmallow before I tried Butter's...and I've tried many since but none have compared! From passionfruit to gingerbread to maple to toasted coconut there were so many flavours to choose from...in fact at the last count they had 18 flavours but I'm sure they've dreamt up many more since! 


Of course we were heartbroken to leave Vancouver, and I was heartbroken to leave Butter behind! So imagine my excitement when on the morning my baby was born my husband presented me with a push present and it just so happened to be Butter Baked Good's recipe book! He is a keeper that's for sure! It is one of the most beautiful recipe books you will ever own, and I have spent months and months staring at those beautiful pages wondering what to make first!

Naturally, it had to be their marshmallows!

So I tentatively whipped up my first batch...waiting for that liquid sugar to magically turn into white fluff and it didn't! I think it was because I used some gelatin leaf so undeterred I tried again with powdered gelatin this time and did a little happy dance as the marshmallow fluffed up!


They are actually so much easier than I ever thought they would be to make! and now I've conquered them once I'm already dreaming up all the flavours I'll be making in the future! and the taste, oh the taste! they are soft and pillowy and creamy and delicious and everything you expect from an amazing marshmallow!

They are great in hot chocolates, and melt even better than shop bought marshmallows! 


and I also dipped some in chocolate and then in coconut for the dessert table we had for my 1 year old's birthday (which I'll be blogging about soon!) and I threw them in some coconut rocky road which will be appearing on the blog over the next few weeks too!

Butter's Famous Marshmallows - Coconut:
Makes 64 1x1 inch or 32 2x2 inch (which is the size I made in the pictures)

1 cup cold water
3 sachets powdered gelatin
2 cups caster sugar
1/2 cup golden syrup (or corn syrup)
1/2 tsp salt
2 tbsp coconut extract
2 cups icing sugar, to coat the marshmallows

Prepare a 9x9 baking pan with a sheet of clingfilm dusted with icing sugar.

In a stand mixer fitted with a whisk attachment pour in 1/2 cup of the water and sprinkle with the gelatin.  Set aside and let the gelatin soak in.

In a medium saucepan, over high heat, add the sugar, syrup, salt and remaining 1/2 cup of water.  Bring to a rolling boil and continue to boil for 1 minute.  Remove from heat.

Turn the mixer to low and mix the gelatin once or twice to combine it with the water.  Slowly add the hot sugar mixture, and continue to mix on low.

Turn the mixer to high and continue to whip for 10-12 minutes until the marshmallow batter almost triples in size and becomes very thick.  Scrape down the sides of the bowl to avoid the batter overflowing as it grows.  Stop the mixer, add the coconut extract, and then whip briefly to combine.  

Transfer the mixture to the prepared baking pan and use a spatula to spread it evenly into the pan.  Work quickly because the marshmallow becomes more difficult to work with as it sets.  

Grease a sheet of clingfilm with butter and lay it across the top of the marshmallow.  Press down firmly on the clingfilm to seal it smoothly and tightly against the mixture.

Leave the marshmallow, at room temperature, to set for at least 3 hours or overnight.  The marshmallow will be too sticky and soft if you cut it too soon.

Sprinkle a work surface or cutting board with the icing sugar.  Run a knife along the top edge of the pan to loosen the marshmallow slab.  Invert the pan and flip the marshmallow out onto the counter or board.  Scoop up handfuls of icing sugar and rub all over the marshmallow slab.

Use a large knife to cut the slab into 1x1 inch squares or 2x2 inch squares if you want larger ones like I did.  Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.  

Store in an airtight container.

Eat and enjoy!!

Tuesday, 3 February 2015

Nutella & White Chocolate Cookie Sticks for World Nutella Day!


Did you know it's World Nutella Day on Thursday?! I'm not really sure why we need a specific designated day to eat Nutella...because if you know me at all, you know I eat Nutella every day without hesitation! but hey, I love national food days as much as the next food blogger and so I jumped on the bandwagon to show you one of my favourite recipes involving one of my favourite treats incase you want to whip them up for your own little Nutella celebration!


The first time I made these last year I made them twice in one week! I've made them several times since but they are THAT good that they have never made it to the photography stage before being completely devoured.  So this time around I restrained myself for long enough to get a few shots in! The observant ones out there among you will notice that I never usually photograph more than 4 of the things I've baked.  The reason? because they are the only ones I have left because the rest have been scoffed! You know those bloggers that take beautiful pictures of every portion of their bake straight out the oven, they show you the whole pan of cookies or the whole batch of cupcakes? Well, I just don't believe they are real legit food bloggers - because who can resist tasting your baked goods the second they come out the oven? Not me! Just keeping it real over here!

You know how else I keep it real, by doing away with things like rolling up each cookie - because that takes time! Precious time, that I could be using to catch up on the latest episode of Grey's, or catch up on Instagram or watch my sleeping baby - she's too adorable not to! So in place of rolling out individual cookies, you dump your whole bowl of cookie dough in a brownie pan, and spread it out using your hands, flatten it down, stick it in the oven and call it done! 

You'll wonder why you've never baked every batch of cookies like this!!

The pudding makes them super soft, so I recommend you don't leave it out! Most large supermarkets now sell the little jello pudding boxes in their American grocery section and it's not too pricey.  The little melty pools of white chocolate compliment the hazelnutty undertones of the Nutella perfectly and you'll be wanting to make your next batch before you've even finished your first - they are THAT good!

and don't even think about leaving out the warm Nutella drizzled on top! I even kept the rest that I didn't use in a piping bag in the tin of cookies after and everytime I popped one on a plate I would give it quadruple drizzle before zapping in the microwave for 15 seconds - do it, you won't be disappointed! 


Nutella & White Chocolate Cookie Sticks:
Makes 16
Adapted from Inside BruCrew Life

3/4 cup unsalted butter, softened
1/2 cup Nutella
1/2 cup caster sugar
1/2 cup soft brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups plain flour
1 tsp bicarbonate of soda
1 box jello instant chocolate pudding mix (3.4 ounces)
2 cups white chocolate, chopped

16 cubes of white chocolate
3 tbsp Nutella

Preheat the oven to 180 degrees C. Grease an 11x7" pan with butter.

In the bowl of a freestanding electric mixer, beat the butter, Nutella, and both sugars until creamy.  Add the eggs and vanilla and beat again.

In a medium bowl, whisk together the flour, bicarbonate of soda, salt and dry pudding mix.  Slowly beat into the creamed butter mixture until completely incorporated.  Do not over mix.

Chop up the white chocolate into chunks, stir it into the mix with a spatula.  

Spread the batter into the pan.  Bake for 12-14 minutes.  

Once out the oven, immediately press the 16 white chocolate chunks into the top of the cookie.  Put in the freezer to stop the chocolate on top melting.  After 20 minutes, take the cookie out.  Heat the Nutella in the microwave for 30 seconds and drizzle diagonally across the cookie. Cut it into 16 sticks.

Eat and enjoy!

If cookie sticks aren't your thing - I have you covered in other areas of Nutella amazingness!








or my personal favourite, THE Fudgiest Nutella Brownies ever! 


and who can say no to S'mores & Nutella combined in this S'mores Fudge Pie?







and the goodies that kickstarted my obsession...Nutella & Peanut Butter S'moreos!

Saturday, 24 January 2015

Chocolate Orange Brownie Trifle: A Christmas Day Showstopper!


We spent Christmas day at my in laws this year, and I was tasked with the Christmas day dessert.  I spent months planning what I was going to make, and changed my mind a million times in between! In my mind a Christmas dessert should always involve peppermint, but since it gives my husband insane heartburn that was off the table! So then we came up with the idea of chocolate orange...I'm not really a fan of orange flavoured desserts - you won't have seen anything on my blog featuring orange before for this reason! so it's slightly ironic that this dessert turned into the craziest orange overload ever!!  In my mind it's also not Christmas without a trifle, but I don't like custard and knew I didn't want to make a boring old traditional trifle so a brownie trifle with mousse layers seemed like a great alternative! and before I knew it, this 9 layer beast had been dreamt up in my head!


I knew it needed to look impressive sitting on the table (that's how I imagined I'd serve it...as it turned out I served it straight from the fridge and dished it up into bowls whilst everyone was in a different room so no one saw it anyway!!) but it made me happy at least that it looked pretty in the bowl! I had planned to do Christmas tree shaped brownies around the inside of the bowl, but my Christmas tree cutter was larger than I had remembered it being! so I settled on stars...which are still slightly festive! Luckily they were so moist they just stuck to the side of the bowl all by themselves! and then the subsequent layers that I filled the bowl with held them in place! 


Layers of brownie chunks started off the fun...followed by a nice thick layer of milk chocolate orange mousse, and then a layer of chopped up Terry's chocolate orange pieces...


Followed by another generous layer of brownie chunks, these were level with the brownie stars around the bowl too.  This was topped with a generous layer of white chocolate orange mousse...


followed by, you've guessed it, more Terry's chocolate orange pieces!


 Some piped on whipped double cream brought everything together, and I used mini Terry's chocolate orange pieces to decorated, and crumblings of flake too...because it's not a trifle unless it's been crumbled with flake - fact!

There were a lot of components but all were pretty straightforward and it came together quicker than expected.  I used the amazing Ghirardelli brownie box mix from Costco because when it's 8pm on Christmas Eve and you haven't started on dessert yet, you need to cut some corners! but if you had more time than me you could obviously make your own brownies! I also used shortcut mousse recipes, that didn't require egg, because I didn't have time for things to go wrong so a cream cheese no fail mousse was the way forward! 

Although you'd think it would be too much orange in one dessert, it was perfectly balanced by the creaminess of the mousse layers, and the richness of the chocolate brownie and the tang from the cream on top helped to break through the sweetness - I wanted another helping immediately after eating my first! which for an orange hater shows just how yummy this dessert really was! 

 
Chocolate Orange Brownie Trifle:
Serves 15-20
From Cupcake Crazy Gem

2 pans of chocolate fudge brownies (8x8 size and 9x13) 
I used Ghirardelli Brownie mix - you could make your own from scratch

Milk Chocolate Orange Mousse:
125g milk chocolate
100g dark chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

White Chocolate Orange Mousse:
225g white chocolate
225g cream cheese 
110g cup caster sugar
1 tbsp orange juice
1 orange (zest)
250ml double cream, whipped

2 Terry's chocolate oranges
350ml double cream
2 bags of Terry's chocolate orange mini pieces
1 cadbury's flake

Preheat oven to 160 degrees C.
Prepare a double mix of brownies.  Line your brownie pans with greaseproof paper.
I spread the brownie mix thinly in the larger 9x13" pan and left it thicker in the 8x8" pan.  Bake in the oven for 35-40 minutes, the thinner brownies will require less baking time.  
Let cool. 
Lift out the greaseproof paper from the 9x13" pan and using a star cutter cut out 12 stars.
Lift out the greaseproof paper from the 8x8 pan and cut brownies into cubes.
Press your brownie stars around the inside of the trifle bowl.  Fill bottom layer of trifle bowl with packed together brownie cubes, set the rest aside for later.

Whisk 500ml double cream using a stand mixer. Once soft peaks start to form it is done.  Transfer it to a bowl, cover with clingfilm and refrigerate until needed.

Meanwhile chop the milk and dark chocolate into small pieces and melt in a heatproof bowl, set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in half of the whipped cream from the bowl in the fridge.  Your milk chocolate mousse is finished.

Spread over the layer of brownie chunks in the trifle bowl.

Chop Terry's chocolate orange pieces using a knife, and spread a layer of them over the chocolate mousse.  Add another layer of brownie chunks.  

Now it's time to prepare the white chocolate mousse using the same method as before.  Chop the white chocolate into small pieces and melt in a heatproof bowl set above a pan of boiling water.  Set aside to cool.

Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy.  Fold in the cooled chocolate, and fold in the rest of the whipped cream from the bowl in the fridge.

Spread your white chocolate orange mousse over the brownie chunk layer in the trifle bowl.

Sprinkle over more Terry's chocolate orange pieces.  

Whisk 350ml double cream in a stand mixer until stiff peaks form.  Transfer into a piping bag and using a star tip pipe small little stars all over the top of the trifle.  Crush a cadbury's flake and sprinkle the pieces over the cream.  

Arrange the mini Terry's chocolate orange pieces so that they overlap slightly over one another in a circular pattern around the edge of the cream, and do a smaller circle in the middle of the bowl too.

Refrigerate the trifle until it is ready to be served.

Eat and enjoy! 

FYI: The ingredients listed are enough to make two bowls of trifle.  I made a slightly smaller bowl alongside the main trifle bowl (without the star brownie shapes around the edge) and so if you only want one trifle you could halve the mousse quantities but would still need two pans of brownie if you plan on doing the star shapes.  

Saturday, 3 January 2015

Chocolate Peanut Butter S'mores Fudge


I made this in mid December for some friends who were in need of cheering up! I added these photos to my blog and planned to write it up at some point to tell you all what a great little sweet treat Christmas prezzie this fudge would make...but here we are on January 3rd and Christmas has been and gone, whoops! It would still make a great gift...just not a Christmas one obviously or you can bookmark it for next December! 


My favourite part of making this fudge, aside from eating it, was when my husband asked me what I was making when he came home to find the ingredients on the table one day.  I replied fudge, and he turned to me with a totally shocked look on his face and said 'are we fudge people?' it was hilarious! I cracked up laughing!! but he was right to question my judgement - we are not fudge people! I can probably count the number of times we've eaten fudge on one hand.  It is not something I am ever too bothered about.  So I told him it wasn't for us...but also that it was chocolate and peanut butter s'mores fudge and not just any old fudge!! 


We both agreed that the addition of the graham cracker crust made this better than any other fudge we have had.  Often fudge is just way too sickly and you don't want to eat more than one piece but the crust definitely broke up the sweetness and added another good texture.  The peanut butter gave a subtle undertone to the creamy chocolate and the marshmallow swirl with added marshmallows on top gave it some extra chew! 

I was also surprised at how easy it was to make! The only other time I've attempted fudge was this candy cane fudge last Christmas but since it was only made with condensed milk it was the cheats kind of fudge...making real fudge has always scared me but by using the microwave in this recipe it is a no fail recipe! 

Give it a try! Your tastebuds will thank you...even if you're not fudge people!


Chocolate Peanut Butter S'mores Fudge:
Makes 24

for the crust:
8 Graham Crackers (digestives or hobnobs would work fine too)
2 tbsp unsalted butter, melted
1/4 cup caster sugar

for the fudge:
1 7oz jar Marshmallow Fluff
1 1/2 cups caster sugar
1 5oz can evaporated milk
1/4 cup unsalted butter
1/4 tsp salt
1 cup dark chocolate chunks
1/2 cup milk chocolate chunks
1 cup peanut butter
1 tsp vanilla

for the marshmallow swirl:
1/2 cup mini marshmallows

to decorate:
1/4 cup micro mini marshmallows
1 Graham Cracker, broken up
4 milk chocolate chunks, broken up

Preheat your oven to 190 degrees C.
Line an 8x8 inch baking pan with tin foil - leave extra so it hangs over the edge.

Crush your graham crackers into a fine powder and mix them with the butter and sugar to form the crust.
Press the crust into the bottom of your prepared pan. Bake for 15 minutes until the edges and golden brown.  Set aside.

In a large saucepan, over medium heat, combine the Marshmallow Fluff with the sugar, evaporated milk, butter and salt.  Bring to a boil stirring occasionally.  

Meanwhile, chop your chocolate into chunks and have your peanut butter and vanilla measured out and ready.  Measure out your mini marshmallows and have them ready too.  It is important to have everything already prepared because once you remove your pan of ingredients, everything needs to be stirred in immediately. 

Once your pan is boiling, set a timer for 5 minutes and stir constantly.  
Remove from heat and separate 1/2 cup of mixture and mix it with the mini marshmallows til smooth - do this immediately otherwise the mini marshmallows won't melt.  

Add your chocolate chunks, peanut butter and vanilla in with the rest of the cooked mixture and stir until mixture is smooth.

Pour fudge over your graham cracker crust.  

Spoon marshmallow mixture over and swirl in with a knife.

Top with broken Graham Crackers and chocolate chunks and teeny tiny marshmallows.

Refrigerate for 2 hours.

Eat and enjoy!

Friday, 12 December 2014

Salted Caramel & Chocolate Pecan Pie Bars


Recently there's been some baking fails around here! It started with me wanting to make peppermint patties, because it's not Christmas without a peppermint overload and since we can't get peppermint patties over here in the shops I wanted to make my own! There were tons of recipes all calling for coconut oil, which I didn't have, which I'm ashamed to admit because hello I'm the queen of coconut?! but with no coconut oil in sight I settled on a recipe using just condensed milk...well apparently there's a reason all those other recipes called for coconut oil - my patties did not set at all! So became a gooey mess! Next up I tried to make candy cane truffles to take to a Christmas party, again using condensed milk...and again they didn't set - why do you hate me condensed milk?! 

The third baking fail in the space of 2 weeks came from a chocolate pecan pie we tried to make for thanksgiving and we had a pastry fail...so when I decided I wanted to bake something for a friend from church who was having some health problems I asked her teenage sons what her favourite dessert was (she has an American husband so I was expecting something red velvet, or s'mores, or peanut butter like) and immediately they responded with pecan pie!!! You can imagine me groaning on the inside!

I can bake most things with zero problems, but pecan pie? Out of all the things she could want!


Fortunately I found this amazing recipe for pecan pie bars, where all you had to do was rub some flour, sugar and butter together to whip up your pastry and then press it down into your square tin - easy peasy! This was a pecan pie I could handle!

Think making caramel is hard? think again! You whip up this salted caramel straight in the microwave - easy peasy take 2! 

Chop up some pecans, pour the caramel on top, bake and drizzle with copious amounts of chocolate! 

What can go wrong? Nothing!!! Thank goodness, so finally I had a baking win! which is awesome because with Christmas right around the corner I'm about to go into baking overdrive and I have no more time for failures!

So if you love pecans, chocolate and salted caramel and want a tasty no fail treat then these are your guys!


Salted Caramel & Chocolate Pecan Pie Bars:
Makes 16 small or 9 large
Adapted from Averie Cooks

for the crust:
1/2 cup unsalted butter, at room temperature
1 cup plain flour
1/4 cup icing sugar
1 tbsp cornstarch
pinch of salt

for the filling:
8 ozs roasted pecan halves
1 cup dark chocolate chunks (approx 140g)
1/2 cup unsalted butter
1 cup light brown sugar, packed
1/3 cup double cream
1 tbsp vanilla extract
1/2 tsp salt

for the drizzle:
50g dark chocolate
1/2 tsp vegetable oil

Preheat oven to 180 degrees C.  Line an 8x8 inch baking pan with tin foil, grease with a small amount of butter and don't skip this step otherwise it will not be easy to get your bars out.

In a large bowl, combine the butter, flour, sugar cornstarch and salt.  Rub the butter into the dry ingredients with your fingers.  The mixture will go sandy, continue rubbing in until everything starts to come together.

Break pastry into clumps and pat them down into the prepared baking tin, using a spatula or I used my hands.

Chop pecans in half, and sprinkle over the pastry base.

Chop chocolate into small chunks and sprinkle over the pecans.

In a large microwavable safe bowl, combine the butter, sugar, double cream, vanilla and salt.  Heat on high power for 1 minute.

Remove bowl from microwave and whisk until mixture is smooth.

Return bowl to microwave for another minute on high power.

Remove bowl from microwave and whisk again.  Whisk in the vanilla and salt.

Slowly, and evenly pour the caramel mixture over the pecans and chocolate ensuring most of the filling is covered.

Bake for 28-30 minutes.  When your bars are ready the caramel will be vigorously bubbling away around the edges of the pan and the middle of the pan will be bubbling to a lesser extent.

Allow bars to cool in the pan for 3 hours, or overnight (ensuring you cover pan with clingfilm and put in an airtight container - not in the fridge).

Once cooled, add chocolate and vegetable oil to a small microwaveable bowl and heat in 30 second bursts.  The chocolate should all be melted by about 1 minute 30.  Pour into a piping bag and drizzle diagonally in both directions.

They will then be ready to slice and serve.

Eat and enjoy!

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