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.

Macadamia White Choc Caramel Slice

The concept for this┬áMacadamia 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.

Enjoy!

Macadamia White Choc Caramel Slice

 

Print Recipe
Macadamia and White Choc Caramel Slice
Gooey caramel, chewy cookie base and wonderful macadamia texture with hints of sweet white chocolate. This Macadamia and White Choc Caramel Slice is easy to make and will please any crowd.
Macadamia White Choc Caramel Slice
Keyword Baking, macadamia, slice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Keyword Baking, macadamia, slice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Macadamia White Choc Caramel Slice
Instructions
  1. Preheat your oven to 180C and line a slice tray with baking paper. My slice tray was 21 x 25cm, you can use a smaller tin but any larger and the cookie base may not spread far enough.
  2. Add the flour, coconut, sugar and butter in to the bowl of a stand mixer and beat on medium for around one minute until a dough is formed.
  3. Press the dough in to the tin and use a spatula or a glass to firmly press it down in to an even layer.
  4. Place in to the oven for 10 minutes or until lightly golden.
  5. Remove the cookie base from the oven and turn the oven down to 160C. Sprinkle over the macadamias and white choc chunks then pour over the condensed milk. You can swirl the tin around to distribute the condensed milk if you like.
  6. Place back in to the oven for 20-25 minutes or until golden.
  7. Allow the slice to cool in the tin before removing and slicing.


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