INGREDIENTS: (Makes 24 slices)

BASE:
   1 1/2 cups plain flour
   3/4 cup dessicated coconut
   3/4 cup soft brown sugar, lightly packed
   180gms/6ozs butter, melted

FILLING:
   150gms macadamia nuts, crushed coarsely
   1 x 400gms can sweetened condensed milk
   1/4 cup Golden Syrup
   70gms/2.5ozs butter

TOPPING:
   150gms dark chocolate, finely chopped
   2 tsps cooking oil

METHOD:

BASE:

Pre-heat oven to 180C/350F.

Sift flour into a medium mixing bowl, add brown sugar and dessicated coconut and stir until well combined.

Add melted butter, mix well and press evenly into base of a baking paper-lined rectangular (approx. 32cm x 23cm/12.5" x 9") slice tin.

Bake for approx. 12 mins or until just golden brown and remove from oven.


CARAMEL CENTRE:

Heat 70gms butter and golden syrup in a saucepan over medium heat until butter has melted, reduce heat to low and continue to simmer for approx. 3 minutes.

Increase heat to medium, add sweetened condensed milk and stir constantly for another 7 - 10 minutes or until mixture turn a rich caramel brown in colour.

Spread the caramel filling over the baked base, sprinkle chopped macadamia nuts evenly over the caramel and press gently with a spatula.


CHOCOLATE TOPPING:

Place dark chocolate and oil in a glass bowl to melt over simmering water and stir until smooth.


Pour evenly over the caramel macadamia centre, make decorative swirls with a spatula if desired and refrigerate until set.

Cut into 24 slices.

Store in an air-tight container and keep in refrigerator.

                 

                 

 

OzLadyM

      


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