Preheat the oven to 180°C. Grease and line a 20cm square tin with baking paper.

For the cookie base, cream the butter and sugar (sachet 1) with an electric mixer for 1 minute until pale and creamy. Add the cookie mix (sachet 2) and mix to form a smooth dough – you may need to use your hands to bring the dough together.

Press the dough evenly into the base of the prepared tin and bake for 20 minutes or until lightly golden and just cooked through. Remove from the oven and set aside.

While the cookie base is baking, prepare the pecan topping. Place the pecans in an even layer on a baking tray and roast in the oven for 8-10 minutes. Set aside to cool, then roughly chop. In a large bowl or jug, whisk together the remaining topping ingredients until smooth and combined. Fold in the toasted pecans.

Pour the pecan filling over the cookie base and spread it evenly into all the corners. Bake for 25-30 minutes or until the filling is set and no longer liquidy. Cool completely before slicing into bars.

Tip: Serve these pecan pie slices warm with ice cream as a dessert. They can also be baked in a 38 x 17cm rectangular fluted tart tin – make sure to grease it thoroughly to help ease the cookie slice out.