Caramel Macadamia Hazelnut Slice Food

CARAMEL, MACADAMIA & HAZELNUT SLICE

Steps:

• Preheat oven to 180°C Grease an 18cm x 28cm cake tin and line base and sides with baking paper, allowing the paper to overhang on the opposite ends.
• To make the base, sift the flour and cinnamon into a bowl, then stir in the hazelnut meal and brown sugar.
• Put the chocolate and butter in a small saucepan and cook over low heat until just melted. Remove from heat. When it has cooled mix it into the dry ingredients. Add the egg, mixing well.
• Using the back of a spoon, press the mixture into the base of the prepared tin. Bake in oven for 15 minutes or until firm. Remove from oven, let cool to room temperature. Leave in the tin.
• To make the topping, place the hazelnuts on a baking tray and bake in 180C oven for 8 minutes or until the skins start to split. Remove the hazelnuts from the oven, wrap in a clean, dry tea towel, then rub vigorously to remove the skins.
• Put condensed milk, golden syrup and butter in a saucepan, and heat over a low heat, stirring, until just about to boil. Pour mixture over the cooked base, then top with hazelnuts and macadamias. Bake for 15 minutes or until the topping is firm. Let cook in the tin.
• Drizzle the slice with melted dark chocolate. Once the chocolate is set, cut the slice into fingers to serve.

MACADAMIA NUT CARAMEL SQUARES

Steps:

• Preheat oven to 180C/350F/Gas Mark 4.
• Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
• To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
• Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.

MACADAMIA SLICE

Steps:

• Line base and sides of a shallow cake tin with foil, extending over 2 sides.
• Brush foil with melted butter.
• Place the crushed biscuits, coconut, cocoa and macadamia nuts into a mixing bowl.
• Make a well in the centre and add condensed milk and melted butter.
• Stir until well combined.
• Pour mixture into prepared tin and press in firmly.
• Use the back of a metal spoon to smoothen the surface.
• Refrigerate the mixture for 1 hour.
• Place chocolate melts in a small heatproof bowl.
• Stand the bowl of chocolate melts over a pan of simmering water, stir until chocolate has melted and the mixture is smooth.
• Cool slightly.
• Drizzle or pipe the chocolate in a lattice pattern over the slice.
• Leave to set at room temperature.
• Using foil to the base from the tin and gently peel off the foil.
• Cut the slice into 60 small squares.
• Store the Macadamia Slices in an air-tight container in a cool, dark place or in the refrigerator if the weather is hot.
• These can be stored for up to 2 weeks.