This old school recipe will entice the kids into the kitchen to help cook and yet hold them back long enough to finish off their chores before devouring a piece.
15 Arnotts Nice Biscuits or Milk Coffee Biscuits
1 cup (125 grams) toasted pecans, roughly chopped
1/2 cup (115 grams) unsalted butter
1/2 cup (108 grams) light brown sugar, packed
1/4- 1/2 teaspoon fine sea salt*
1 teaspoon vanilla extract
Preheat oven to 180C
Place enough biscuits to cover the tray on baking paper
Distribute pecans evenly over biscuits
In a heavy bottomed saucepot, add butter and brown sugar.
Cook over medium heat to melt mixture together
Bring to a boil and continue to cook until mixture reaches soft ball stage ~ approx 3mins.
Remove from heat and add salt. Stir to combine. Allow mixture to cool for 45 seconds before stirring in vanilla extract. Mixture will be very hot and will bubble.
Pour hot sugar mixture over pecan topped biscuits, distributing the liquid mixture evenly.
Bake for 10-12 minutes until caramel mixture has thickened. Allow to cool on tray for 1-2 hours at room temperature. The caramel will crisp and set during this time. Once bark has completely cooled, break into original squares.
Store in an airtight container at room temperature for up to 5 days.