INGREDIENTS
2
Eggs, large
1/4 cup
Caramel sauce, salted
125 milliliters
Corn syrup
429 g
All-purpose flour
3 tsp
Baking powder
55 g
Brown sugar
2 tbsp
Caramel, salted
265 g
Caster sugar
1/2 tsp
Salt
1 tsp
Vanilla extract
55 g
White sugar
125 milliliters
Vegetable oil
1/2 cup
Pecans
1
Shortbread cookie crumbs
125 g
Butter
60 g
Butter, unsalted
2 tbsp
Greek yogurt
375 milliliters
Milk
3 tbsp
Thickened cream