600g packet caramel mud cake mix
2 eggs, at room temperature
¼ cup vegetable oil
¼ cup golden syrup
2/3 cup chopped pecan halves
2 x 135g packets Werther’s Original Chewy Toffees
Extra ½ cup chopped pecan halves
Vanilla ice-cream and extra golden syrup, to serve
Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
Place cake mix in a large bowl, reserving frosting mix for another use. Add eggs, oil, syrup and ½ cup water. Stir with a wooden spoon until combined. Stir pecans. Divide evenly among paper cases.
Remove the wrappers from 24 toffees, reserving remaining for another use. Place two toffees on top of each muffin. Sprinkle with extra pecans.
Cook in a moderately slow oven (160C) for about 30 minutes, or until firm to touch in the centre. Remove. Stand in pan for 5 minutes.
Remove warm muffins from cases. Serve with ice-cream. Drizzle with extra syrup.