Way back in February I posted my recipe for Chocolate, Coconut and Caramel Slice which has ended up becoming a family favourite – especially for me because it is so quick and easy to throw together. I have been thinking for some time about doing something with white chocolate, caramel and macadamias (as you do) and today I gave it a whirl by changing up the original recipe, and by crikey the result is dangerously delicious. This would have to be my perfect “with a cup of tea and a good book on a late winter’s day” treat! If you do not have hungry hordes to feed make yourself store them in the freezer and only bring out one or two a day – they are rich and decadent and a little goes a long way!
2/3 cup caster sugar
1 tsp vanilla extract
1 tsp vanilla extract
3 cups plain flour
1 tsp baking powder
1 tin sweetened condensed milk
1 tin condensed milk caramel
60g butter, softened
1 tbsp golden syrup
1 cup macadamia nuts, roughly chopped
180g white chocolate, roughly chopped
1 cup macadamia nuts, roughly chopped
180g white chocolate, roughly chopped
Preheat
oven to 180ËšC (350ËšF). Line the base and sides of a 28 x 21cm slice tin
with baking paper. In a big bowl beat butter, sugar and vanilla extract
until pale and soft. Add flour and baking powder and
mix well. Press 3/4 of the mix into the tin and smooth firmly with the
back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix
condensed milk, caramel, butter and golden syrup in a microwave proof
bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Refrigerate for 15 minutes while you do the dishes! Pour caramel mix over base and sprinkle over
remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over macadamias and chocolate. Bake for 30-35 minutes until golden and cooked through.
Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, picnic optional!
oven to 180ËšC (350ËšF). Line the base and sides of a 28 x 21cm slice tin
with baking paper. In a big bowl beat butter, sugar and vanilla extract
until pale and soft. Add flour and baking powder and
mix well. Press 3/4 of the mix into the tin and smooth firmly with the
back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest. Mix
condensed milk, caramel, butter and golden syrup in a microwave proof
bowl. Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth. Refrigerate for 15 minutes while you do the dishes! Pour caramel mix over base and sprinkle over
remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Sprinkle over macadamias and chocolate. Bake for 30-35 minutes until golden and cooked through.
Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, picnic optional!
Thank God I found this recipe! I was beginning to give up! All I wanted was a simple caramel and nut slice recipe, and everything I found had chocolate with it, but *white* chocolate sounds perfect for the tasting.
Great – I hope you enjoy it…I did! 🙂
It was AMAZING! I made it with gluten free flour for a friend of mine, but snuck a few slices before giving it to her 😀 And now, I am making again for me. I added seeds, sunflower and pumpkin. Thank you so much for your blog, Im a happy lady!
I used Whittakers L&P chocolate for my friends. Soooo good! I love your photos, reminds me of my summers in Mahia growing up. My slice didnt end up as solid as yours, very gooey, not that I minded… did I not add enough butter?
Hi! Yay so glad you enjoyed it! Hmm not sure why it would be gooier (new word!) I have made it several times and it has always ended up the same. I don't hink more butter would help, but you could try popping it in the fridge to see if it will help set up more – hot temperatures will keep the filling softer. Hope this helps! 🙂
Just made this slice – DIVINE! Like Tan square on Steroids! (although I cooked the caramel until it was quite thick in a pot, then cooled it down – perfect!) I just noticed that most of it has already disappeared!!! Many thanks for gorgeous recipe – can't wait to try more!…ever thought of producing a cookbook????
Haha – thanks so much for your fabulous feedback – a cookbook – I wish!!! 🙂
Oh my gosh! I really enjoyed your recipe. Best of luck
Thanks so much, I'm so glad you enjoyed it! 🙂
When you say a tin of condense milk and a tin of caramel.. how many mls is that?
Hi – for some reason the weights are slightly different, 380g of condensed milk caramel and 395g of regular sweetened condensed milk 🙂
It didn't look quite as pretty as yours does, but I just made this slice for office morning tea and it was a big hit! Thank you Sarah and hope all is well with you <3
Oh yay, and thank God they enjoyed it! Hope all is well with you too 🙂
Made this over the weekend to take to a gathering. It was absolutely delicious and was even better the next day. for a great recipe that I will continue to make for years to come.
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