INGREDIENTS
250g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
3 cups plain flour
1 tsp baking powder
1 tin sweetened condensed milk
1 tin condensed milk caramel
60g butter, softened
1 tbsp golden syrup
1 cup macadamia nuts, roughly chopped
180g white chocolate, roughly chopped
METHOD
1 Preheat oven to 180˚C (350˚F).
2 Line the base and sides of a 28 x 21cm slice tin with baking paper.
3 In a big bowl beat butter, sugar and vanilla extract until pale and soft. Add flour and baking powder and mix well.
4 Press 3/4 of the mix into the tin and smooth firmly with the back of a tablespoon. (It will seem really crumbly, but don’t worry, just press firmly). Pop in the fridge while you prepare the rest.
5 Mix condensed milk, caramel, butter and golden syrup in a microwave proof bowl.
6 Microwave on high for 1 minute and whisk until smooth, you may have to repeat this once to ensure the butter is melted and it is nice and smooth.
7 Refrigerate for 15 minutes while you do the dishes! Pour caramel mix over base and sprinkle over remaining base mixture, giving it a good squish as you crumble so it forms big clumps.
8 Sprinkle over macadamias and chocolate.
9 Bake for 30-35 minutes until golden and cooked through. Cool in tin, remove and slice into squares, perfect to enjoy with strong cups of tea or coffee, picnic optional!
The Carousel thanks from the kitchen for this recipe
