Whisky Salted Caramel Pecan Pie Squares

• base
• 1/3 cup brown sugar packed
• 1/2 cup unsalted butter at room temperature, diced
• 1 cup unsalted pecans
• 1/4 cup caramel sauce salted, with 2 tablespoons of whisky beaten through sauce
• 1 tablespoon vanilla extract
• 1/3 cup maple syrup
• 1/4 cup brown sugar
• 1 egg

1. Preheat oven to 180C and line a 20cm x 20cm cake tin with non-sticking baking paper, allowing overhang.
2. In food processor pulse together the base ingredients until well combined - you want a sandy texture.
3. Pour into prepared pan and use base of a glass to pack down and evenly distribute the crust. Bake for 17 minutes - do not overbake or it may burn later.nnSet aside.
4. In a large bowl with a silver spoon stir together all the topping ingredients until just mixed - do not over-mix.nour over cooked base, ensuring that pecans are distributed evenly. Any nuts sticking up may burn so try to ensure they are even.
5. Bake for 15 or so minutes - better to have it slightly under-baked than over. It will firm up on standing so take this into consideration.nnPlace on cooling rack and allow to totally cool before slicing.
6. When cold drizzle with caramel sauce.

base, brown sugar, butter, unsalted pecans, caramel sauce, vanilla, maple syrup, brown sugar, egg

Taken from www.yummly.com/recipe/Whisky-Salted-Caramel-Pecan-Pie-Squares-1166111 (may not work)