Method

• 1.
  Preheat the oven to 180°C and line a 22cm square cake pan with baking paper. Using electric beaters, beat butter and brown sugar together until thick and pale. Add yolk and vanilla, then beat until just combined. Fold in our until just combined.

• 2.
  Press into cake pan and smooth top with a palette knife. Bake for 20-25 minutes until pale golden. Cool completely in the pan. For the caramel, place the caster sugar and 100ml water in a saucepan over medium heat, stirring to dissolve the sugar.
• 3.
  Bring to a simmer and cook, without stirring, for 12 minutes or until a golden caramel. Remove the pan from the heat and stir in the butter, brown sugar, maple syrup, cream and a pinch of salt – the mixture will harden slightly. Return to medium heat and bring it back to the boil.
• 4.
  Continue to boil, stirring constantly and being careful not to let it boil over, until the mixture reaches 122°C on a sugar thermometer – this will take 5-10 minutes.
• 5.
  Remove from the heat and stand for a few minutes until the bubbles subside. Pour caramel over cooled biscuit base and set aside to cool completely.
• 6.
  Line a board or work surface with baking paper, then invert slice and remove pan. Peel off baking paper, then cut slice into 36 x 3.5cm squares, using a hot knife.
• 7.
  Place chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water), stirring until smooth.
• 8.
  Remove from the heat, then carefully dip each square in the melted chocolate, caramel-side down. Top each with 1 pecan, then place back on the baking paper to cool until set, then serve.