Macadamia and White Choc Caramel Slice
A few years ago a colleague of mine brought a slice in to work that blew my socks off. It was an Anzac Caramel Slice recipe by Australian cooking icon, Donna Hay. It had that familiar Anzac Biscuit flavour with the addition of a beautiful chewy caramel topping. Very moreish and as it turns out, quite easy to whip up.
On a sleepy Sunday a few weeks ago the thought of this slice popped in to my head and I immediately scoured my cupboards for the ingredients. Alas, there was no golden syrup to be found so instead, I decided to create my own version using macadamias and white chocolate.
The concept for this Macadamia and White Choc Caramel Slice is the same as Donna Hay’s recipe. First, a cookie base is pressed in to a slice tin and baked until just under-cooked. Then, toppings are added to the cookie which is then popped back in to the oven until all of the ingredients mesh together to form a slice that will rival Donna’s.
I found that 180C was too hot for the second baking, my macadamias began to scorch too quickly and would have burned before the condensed milk had time to caramelise so I turned the oven down to 160C and it turned out perfectly.
This Macadamia and White Choc Caramel Slice is hands down one of my new favourite slices and I dare say it’ll now be on my “you must try this” rotation from now on when talking to friends and family.