Macadamia Caramel Slice
Melted butter, to grease
150g granita biscuits (Arnott’s brand)
75g butter, melted
100g macadamia nuts
1 x 395g can sweetened condensed milk
2 Tbsp golden syrup
50g butter, extra
150g dark chocolate, roughly chopped
Preheat oven to 180°C. Brush an 18cm square cake pan with the melted butter to grease. Line the base and sides with non-stick baking paper, allowing paper to overhang the sides.
1. Place the biscuits in the bowl of a food processor and process until finely crushed. Transfer to a medium bowl and add the melted butter. Stir until well combined. Press the biscuit mixture evenly over the base of the lined pan and smooth the surface with the back of a spoon. Place in the fridge for 1 hour to chill.
2. Spread macadamia nuts evenly over a baking tray and cook in preheated oven for 7 minutes or until toasted.
3. Place condensed milk, golden syrup and 30g of the extra butter in a medium non-stick saucepan. Cook over medium heat, stirring constantly, for 10-15 minutes or until the mixture thickens and turns a caramel colour. Remove from heat and add the toasted macadamia nuts. Stir until well combined. Spoon the hot caramel over the biscuit base and smooth the surface. Place in the fridge for 1 hour to set.
4. Place the chocolate and remaining butter in a small clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat. Use a dry metal spoon to stir gently for 2 minutes or until mixture melts and is smooth. Pour the chocolate mixture evenly over caramel filling and smooth surface with a knife. Place in the fridge for 15 minutes or until the chocolate sets.