Ingredients: • 375g digestive biscuits • 170g butter, melted in microwave • 2 x 397g tins of condensed milk • 2 egg yolks • 150g pecans • 2 tablespoons maple syrup
Method: 1. Preheat the oven to 165°C. Line a 20 x 20cm baking tin with baking parchment. 2. Crush the biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin. Put the crushed biscuits in a bowl and add in the melted butter. Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly. Pop into the fridge while you prepare the filling. 3. Whisk the condensed milk and egg yolks together in a bowl, then stir in the pecans. Pour this over the biscuit base then drizzle over the maple syrup. 4. Bake in the oven for 30 minutes until firm on the sides, but still slightly wobbly in the middle. 5. Allow to cool down fully, then chill in the fridge for an hour. Remove from the tin in one piece, transferring to a board, and cut into squares. 6. Store in an airtight container for up to five days.