Passionfruit Pecan Slice
A pecan biscuit base topped with a decadent passionfruit, white chocolate and lemon combo
Servings: 28 squares
- 250 grams sweet packet biscuits (I used Arnott's Milk Coffee)
- 100 grams pecans
- 150 grams melted butter
- 1/4 cup passionfruit pulp (that's about 3-4 passionfruit)
- 395 grams condensed milk
- 180 grams white chocolate
- 2 tablespoons lemon juice (that's about 1 lemon)
Line a slice tin with baking paper.
Blend or process biscuits and about 2/3 of the pecans until finely crushed.
Add melted butter and mix or process until well combined.
Press the mixture firmly into the tray and use a spoon to evenly smooth the top of this biscuit base layer.
Sprinkle remaining pecans over biscuit base and press gently into the biscuit base.
Place into fridge to set while you make the top layer of the slice.
Put condensed milk and white chocolate into a saucepan and place on stove over medium heat. Stir until chocolate melts.
Remove from heat and whisk in passionfruit and lemon juice.
Remove tray from fridge and pour passionfruit mixture over the biscuit base. Smooth out evenly with a spoon. Return to fridge to set.
Leave in fridge to set for at least a couple of hours. Once set, remove from fridge and lift slice from tray by holding edges of baking paper. Cut into squares.
Store slice in the fridge.
Calories: 190kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 109mg | Potassium: 103mg | Fiber: 1g | Sugar: 13g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg