Quick & Easy

Choc macadamia squares

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.



1.Grease 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edge of pan.
2.Combine biscuit crumbs and melted butter in medium bowl; press over base of prepared pan. Cover; refrigerate until firm.
3.Combine condensed milk, 50g butter, and syrup in medium saucepan. Whisk over heat until butter melts. Simmer, whisking constantly, about 8 minutes or until mixture thickens and is dark golden brown. Stir in nuts; spread over crumb layer. Cover and refrigerate until firm.
4.Spread combined chocolate and extra melted butter over caramel layer; refrigerate until set.

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