Chocolate Caramel Macadamia Slice

By Dixie Elliott

Chocolate Caramel Macadamia Slice
For a smooth and crunchy afternoon treat try this decadent slice.

Makes 24 small pieces

1 cup plain flour

⅓ cup firmly packed brown sugar

¾ cup desiccated coconut

125g butter, melted

40g butter, extra

395g can sweetened condensed milk

2 tbsp golden syrup

100g macadamia nuts, toasted, roughly chopped

200g dark chocolate, broken into pieces, or dark chocolate buttons

1 Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm-deep slice pan with baking paper. Combine flour, brown sugar 
and desiccated coconut in a bowl. Add melted butter and stir until combined. Press mixture into base of prepared cake pan. 
Bake for 15 minutes or until golden. Cool.

2 Combine extra butter, condensed milk, golden syrup and macadamia nuts in a saucepan over medium heat. Stir until butter has melted and mixture is well combined. Pour over cooled base. Bake for 20 minutes. Cool.

3 Place chocolate into a heatproof bowl over a saucepan of simmering water, taking care that base does not touch the water. Stir until smooth. Spread over slice. Stand at room temperature until just set. Cut 
into squares and serve.



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