Macadamia Slice

1. 1

   Line base and sides of a shallow cake tin with foil, extending over 2 sides.

2. 2

   Brush foil with melted butter.

3. 3

   Place the crushed biscuits, coconut, cocoa and macadamia nuts into a mixing bowl.

4. 4

   Make a well in the centre and add condensed milk and melted butter.

5. 5

   Stir until well combined.

6. 6

   Pour mixture into prepared tin and press in firmly.

7. 7

   Use the back of a metal spoon to smoothen the surface.

8. 8

   Refrigerate the mixture for 1 hour.

9. 9

   Place chocolate melts in a small heatproof bowl.

10. 10

    Stand the bowl of chocolate melts over a pan of simmering water, stir until chocolate has melted and the mixture is smooth.

11. 11

    Cool slightly.

12. 12

    Drizzle or pipe the chocolate in a lattice pattern over the slice.

13. 13

    Leave to set at room temperature.

14. 14

    Using foil to the base from the tin and gently peel off the foil.

15. 15

    Cut the slice into 60 small squares.

16. 16

    Store the Macadamia Slices in an air-tight container in a cool, dark place or in the refrigerator if the weather is hot.

17. 17

    These can be stored for up to 2 weeks.

No additional tips available.