1. Preheat oven to 180C conventional or 160C fan forced. 2. Melt 125g butter and combine the flour, coconut and dark brown sugar. 3. Press into baking paper lined 26cm x 16cm slice pan. 4. Bake for 12-15 mins or until golden brown. 5. Heat the 60g butter and golden syrup in a saucepan until butter has melted and simmer over low heat for 3 minutes. 6. Add condensed milk and sitr over a medium heat for a further 10 minutes or until caramel becomes golden brown in colour. 7. Pour over the prepared base. 8. Chop macadamia nuts, sprinkle over caramel and drizzle with extra golden syrup. 9. Melt chocolate and oil over simmering water and stir until smooth. 10. Spread over the cooled caramel and refrigerate to set before slicing. 11. For ease heat the knife in hot water before slicing. ---------------------------------------------------------------------------
Nutrition
Ingredients
