Yum....not more I can say about this one!! Makes 2 large catering size slices or 2 very full tarts.
If making pies, it may take longer than 40 mins....around 55mins from memory.
In response to ratings given...Please note... AS STATED AT THE TOP of this recipe...the quantaties of this recipe will make 2 LARGE CATERING SIZED SLICES or 2 LARGE VERY FULL TARTS, the quantities are correct for this recipe & the step to bring the caramel to the boil is NOT needed as the caramel is cooked again in the oven . I have been making this slice for a cafe for 12 years to this exact recipe & it has never failed & the reason why this pic does not reflect the recipe is because I choose to press more nuts into the top prior to cooking as that is my personal preference 😁 I am quite happy to accept any negative reviews, however please ensure it is warranted. Cooking times will vary (also stated in this recipe) - 06 Jan 2013
One of the most important parts of the method of this recipe was left out, and that is the caramel has to be brought to the boil to thicken it before putting it on the base mixture. Otherwise recipe is great except for quantity, and cooking times, and pan size is left out. - 07 Dec 2014
I also halved the base recipe but kept the caramel quantities the same & still had enough of both to make a smaller slice as we'll! I also took it out at around the 30 minute mark when it had set. You could make this slice a week in advance & it would still be good, as long as it's kept in the fridge and in air tight container. It was a hit at work for morning tea. Definitely adding it to the recipe file - 23 Sep 2014