- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup chopped nuts (pecans, macadamia nuts, or walnuts)
- 1 can (14 oz.) sweetened condensed milk
- 1 1/2 tablespoons butter
- 2 tablespoons corn syrup
- 1/2 teaspoon vanilla extract
- Preheat the oven to 180 degrees Fahrenheit and line a 7×11 inch pan with parchment paper. (If you don’t have a 7×11 pan, use a 9×9 inch brownie pan.)
- In a medium mixing bowl, combine the flour, brown sugar, baking powder and salt. Pour the butter over the top, then mix it through until it’s evenly combined. Mixture will be crumbly with some crumbs larger than others.
- Reserve 1/3 of the crumble for the topping, and press the remaining 2/3 into the lined pan. Before firmly pressing in, sprinkle nuts evenly over the top. Press in firmly all over and make it flat. Bake at 180 degrees for 10-13 minutes, or until it starts to brown on the edges.
- While the base is baking, make the caramel filling. In a small saucepan over medium-low heat, combine the condensed milk, butter and corn syrup, stirring continuously. Bring it to a gentle boil and keep it there, stirring continuously for 4-5 minutes until caramelized slightly and thick. Remove from heat and stir in vanilla extract.
- Remove the base from the oven, and pour the caramel filling over the base. Smooth the caramel to create an even surface, and sprinkle the remaining 1/3 of the dry mixture evenly over the top.
- Return the whole thing to the oven for another 10-13 minutes, or until the crumble topping is cooked through and slightly browned.
- Allow to cool, then cut into triangles.
– Makes about 20-30 pieces