Dark Chocolate Slab Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a 20x20cm square baking tin with parchment paper.

   Tip: Make sure the parchment paper is large enough to cover the entire tin.

2. 2

   In a medium saucepan, melt the butter and caster sugar over low heat, stirring occasionally.

   Tip: Use a spatula to scrape the sides of the pan and prevent burning.

3. 3

   Once the butter has melted, add the golden syrup and stir until combined.

   Tip: Be careful not to boil the syrup.

4. 4

   Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.

   Tip: Reduce the heat to low if the mixture starts to boil.

5. 5

   Remove the saucepan from the heat and stir in the milk until the mixture is smooth.

   Tip: Add the eggs one at a time, stirring well after each addition.

6. 6

   Sift the flour, baking powder, and salt into a large bowl.

   Tip: Whisk the dry ingredients together until well combined.

7. 7

   Add the dry ingredients to the saucepan and stir until a dough forms.

   Tip: Knead the dough on a floured surface until it is smooth and pliable.

8. 8

   Press the dough into the prepared baking tin.

   Tip: Use a spatula to smooth the edges.

9. 9

   Bake the crust for 15 minutes, then set it aside to cool.

   Tip: Don't worry if the crust is not perfectly golden – it will set as it cools.

10. 10

    In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally.

    Tip: Be patient – this can take several minutes.

11. 11

    Once the chocolate has melted, remove it from the heat and stir in the caramel mixture until well combined.

    Tip: Let the mixture cool and thicken slightly before pouring it into the crust.

12. 12

    Pour the chocolate mixture into the cooled crust and smooth the top.

    Tip: Arrange the pecans on top of the chocolate layer in a random pattern.

13. 13

    Bake the pie for a further 10-15 minutes, or until the top is set and the edges are golden.

    Tip: Don't overbake – the pie should be slightly soft in the center.

14. 14

    Remove the pie from the oven and let it cool completely in the tin.

    Tip: Don't try to remove the pie from the tin until it has cooled completely – it will be difficult to do so.

15. 15

    Once the pie has cooled, remove it from the tin and cut it into squares.

    Tip: Serve the pie at room temperature, garnished with additional pecans if desired.