Chilli Chocolate Feijoa and Pecan Squares

Second place in Kiwi Summer's Recipe Challenge.

Ingredients

Base

• 1 ½ cup flour
• 1 tspn baking powder
• ½ cup brown sugar
• 125g butter, melted

Filling (2)

• 1 can condensed milk
• 2 tablespoons golden syrup
• 1 tablespoon butter

Filling (1)

• ½ cup chopped dried feijoas
• ½ cup lightly toasted pecans

Topping

• 200gm bitter sweet chocolate pieces
• 2 tablespoons butter
• 2 tablespoons cream
• ½ tspn chilli powder

Method

Preheat oven to 180ºC.  Line a 27cm x 18cm slice pan with baking paper.

Base: Mix dry ingredients for base and then bind together with the butter. Press into pan and bake for 10 mins.

Filling (2):  While the base is cooking, mix the ingredients together and simmer while stirring for five minutes.

After 10 minutes in the oven take out the base. Sprinkle the prepared dried fruit and nuts onto the base and cover with the caramel. This does not have to be cold.

Return the pan to the oven and bake for a further 10-12 mins.

Cool on rack.

Topping: In a microwave melt together the butter and cream until warm, mix in the chopped chocolate and the chilli powder.  You may need to use the microwave until the mixture is thoroughly melted.  Pour the mixture over the cooled slice. When the topping has set, cut into squares.