I rarely make a slice (or a bar as they are also known abroad). I’m not sure why that is, as I usually love the result and they are often much easier than they appear. I think it can be traced to a failed attempt at a caramel slice many, many years ago.
This slice is as easy as it is delicious. It’s incredibly rich and moorish.
It was published in Vegan Cookies invade your cookie jar by Isa Chandra Moskowitz and Terry Hope Romero. You may be more familiar with their other published works Vegan Cupcakes Take Over the World and Veganomicon.
- 2 cups flour
- 1/3 cup dark brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- 3/4 cup margarine (softened)
Caramel Pecan Topping
- 3 tbs corn flour
- 1/3 cup non dairy milk (I used soy)
- 1 1/2 cups dark brown sugar
- 2/3 cup brown rice syrup
- 2 tbs melted margarine
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups coarsely chopped pecans
Preheat the oven to 175C/350F. Line a slice/bar pan with foil and spray with cooking spray.
In a bowl combine all the crust ingredients. Using a pastry cutter, cut into the mixture until it resembles fine breadcrumbs. Pour the crumbs into the tin and press down, making sure you go to the edge of the pan. Bake for 8 to 10 minutes or until firm and lightly browned. Remove from oven.
In a large bowl whisk the corn flour and soy milk until foamy.
Stir in the sugar, syrup, margarine, vanilla and salt. Mix until smooth.
Add the pecan and stir until gently coated.
Add the topping to the base and use the spoon/spatula to ensure the base is evenly covered.
Bake for 28 to 30 minutes or until the filling is bubbling. Remove from oven and allow to cool for about 30 minutes. Transfer to the fridge to set. Allow 2-4 hours to set. It’s best left overnight.
Remove from tin and slice with a sharp knife.