Caramel, White Chocolate and Macadamia Nut Slice

November 14, 2016

Delicious shortbread base with a soft caramel filling topped with white chocolate and macadamia nuts

for the base
– 250g butter, softened
– 180g caster sugar
– 450g/3 cups plain flour (gluten free flour also works well)
– 1 tsp vanilla extract
– 1 tsp baking powder

for the filling
– 1x 395g tin sweetened condensed milk
– 1x 380g tin condensed milk caramel
– 60g butter, softened
– 2 Tbsp golden syrup

for the topping
– 130g macadamia nuts, roughly chopped (or any nuts you prefer really)
– 180g white chocolate, roughly chopped
optional extra- desiccated coconut, just a handful sprinkled on top

Visit my website for the full directions
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV

Snack Baked