Recipes+
Ingredients
Method
1.Grease and line a 26 x 16 cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Process cookies until coarsely chopped. Add half the pecans: Process to make fine crumbs. Transfer to a large bowl; stir in 90g butter. Press mixture firmly over base of prepared pan. Chill.
3.Combine extra butter, condensed milk and syrup in a small saucepan over moderate heat. Cook, stirring, 8-10 minutes or until mixture is browned and thickened. Stir in remaining pecans. Spread over base. Cool slightly. Chill 2 hours, or until firm.
4.Place dark chocolate and oil in a medium microwave-safe bowl. Microwave on high, in 30-second bursts, until melted and smooth. Spread over slice. Chill 15 minutes, or until set.
5.Remove slice from pan; fold down paper sides. Place on a tray. Spoon white chocolate into a small resealable food storage bag. Snip off a corner. Drizzle slice with white chocolate. Chill 30 minutes, then stand at room temperature for 20 minutes. Cut into fingers to serve.
For easy spreading, use an offset or cranked spatula. You can find them at specialty kitchenware stores.
Note
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