Macadamia Slice

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READY IN: 1hr 25mins
YIELD: 60 pieces
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (250 g) package biscuits, crushed
  • 1
    cup desiccated coconut
  • 12
    cup cocoa
  • 2 34
    cups crushed macadamia nuts
  • 1
    (400 g) can condensed milk
  • 60
    g unsalted butter, melted
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DIRECTIONS

  • Line base and sides of a shallow cake tin with foil, extending over 2 sides.
  • Brush foil with melted butter.
  • Place the crushed biscuits, coconut, cocoa and macadamia nuts into a mixing bowl.
  • Make a well in the centre and add condensed milk and melted butter.
  • Stir until well combined.
  • Pour mixture into prepared tin and press in firmly.
  • Use the back of a metal spoon to smoothen the surface.
  • Refrigerate the mixture for 1 hour.
  • Place chocolate melts in a small heatproof bowl.
  • Stand the bowl of chocolate melts over a pan of simmering water, stir until chocolate has melted and the mixture is smooth.
  • Cool slightly.
  • Drizzle or pipe the chocolate in a lattice pattern over the slice.
  • Leave to set at room temperature.
  • Using foil to the base from the tin and gently peel off the foil.
  • Cut the slice into 60 small squares.
  • Store the Macadamia Slices in an air-tight container in a cool, dark place or in the refrigerator if the weather is hot.
  • These can be stored for up to 2 weeks.
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