Ingredients
- SpinneysFOOD bread 500g
- Salted butter 120g
- SpinneysFOOD raw pecan nuts 200g
- Golden syrup 300g
- Black treacle syrup 40g
- SpinneysFOOD natural sea salt flakes ½ tsp
- Double cream 150ml
- SpinneysFOOD large brown eggs 1
- Breadcrumbs 400g
- Lemon juice 1 tbsp
Equipment
- Baking tray 1
Nutrition (Per serving)
- Calories 588
- Fat 32g
- Saturates 12g
- Protein 9g
- Carbs 63g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pecan and treacle bars
American 35 Mins Prep · 60 Mins Cook
- Place the bread in a food processor and blitz until the breadcrumbs form.
- Place the butter in the microwave for 30 seconds or until melted.
- Toast and roughly chop the pecans, reserving a few for decoration.
- Make the base by combining 200g of breadcrumbs with the melted butter.
- Press into a 20cm baking tray and refrigerate for at least 30 minutes or until set.
- Preheat the oven to 180°C, gas mark 4.
- To make the filling, heat the golden syrup, black treacle syrup and salt in a medium-sized saucepan over a low heat. Add the mixture into a large mixing bowl.
- Whisk in the double cream and then the egg. Add the breadcrumbs and lemon juice.
- Remove the base from the fridge and bake for 20-25 minutes or until golden.
- Lower the oven temperature to 160°C, gas mark 3.
- Pour the filling into the baking tray and top with the remaining pecans – bake for 35-40 minutes, or until the filling is set.
- Allow the tart to cool completely before placing it in the fridge to set for at least an hour before removing it from the tray and slicing into bars.