Chocolate Macadamia Squares

1. 1

   Grease 20cm x 30cm lamington pan: line base and two long sides with baking paper, extending paper 2cm above edge of pan.

2. 2

   Combine biscuit crumbs and butter in medium bowl, press over base of prepared pan.

3. 3

   Cover, refrigerate until firm.

4. 4

   Combine biscuit crumbs and butter in medium bowl; press over base of prepared pan.

5. 5

   Cover; refrigerate until firm.

6. 6

   Combine condensed milk, butter and syrup in medium saucepan; whisk over heat until butter melts.

7. 7

   Simmer, whisking constantly, about 8 minutes or until mixture thickens and is dark golden brown.

8. 8

   Stir in nuts; spread over crumb layer.

9. 9

   Cover; refrigerate until firm.

10. 10

    Spread combined chocolate and extra butter over caramel layer; refrigerate until set.

No nutritional information available.

No additional tips available.