Macadamia Caramel Slice
A Queensland twist on the classic Australian bakery slice, featuring a rich biscuit base, gooey golden caramel, roasted macadamias, and silky chocolate.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •20x30 cm slice tin
- •Baking paper
- •Small saucepan
- •Heatproof bowl
- •Wooden spoon
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 21 g
- carbs
- 36 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 340 kcal
Instructions
- 1
Preheat the oven to 180°C and line a 20x30 cm slice tin with baking paper, leaving overhang.
- 2
Mix the flour, desiccated coconut, brown sugar, and melted butter in a bowl until combined.
- 3
Press the crumb mixture firmly and evenly into the base of the prepared slice tin.
- 4
Bake the base for 12 to 15 minutes until lightly golden, then remove from the oven.
- 5
Combine the condensed milk, golden syrup, and extra butter in a saucepan over medium-low heat.
- 6
Stir constantly for 6 to 8 minutes until the caramel is smooth, thickened, and bubbling gently.
- 7
Pour the warm caramel over the base, scatter half the macadamias on top, and bake for 12 minutes.
- 8
Remove the tin from the oven and cool completely to room temperature so the caramel sets.
- 9
Melt the dark chocolate and vegetable oil together in a heatproof bowl set over simmering water.
- 10
Pour the melted chocolate over the cooled caramel layer and spread it evenly to the edges.
- 11
Scatter the remaining chopped macadamias over the wet chocolate and refrigerate for 2 hours until firm.
- 12
Slice into neat squares using a sharp knife warmed in hot water and wiped dry.
Chef's tips
Use a warm knife dipped in hot water and dried with a tea towel to cut clean squares without cracking the chocolate. Stir the caramel continuously while it cooks on the stove to prevent scorching on the base of the saucepan. Ensure the caramel is completely cool before adding the melted chocolate so the layers stay distinct.
Ingredient substitutions
- golden syrup → light treacle or dark corn syrup
- dark chocolate → milk chocolate for a sweeter bakery-style finish
- plain flour → plain gluten-free flour blend
Storage
Store in an airtight container in the refrigerator for up to seven days.
Reheating
Serve chilled straight from the fridge or rest at room temperature for ten minutes before eating.
Common mistakes to avoid
- •Cooking caramel over high heat, which causes it to catch and burn quickly.
- •Pouring warm chocolate over warm caramel, which blends the layers together instead of keeping distinct stripes.
- •Slicing the slab straight from the fridge while cold, which can cause the top chocolate layer to shatter.
Serving suggestions
Cooked Macadamia Caramel Slice?
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