The Recipe

This week was a dear friend's birthday and she requested her usual indulgence which is a batch of my infamous Caramel, Macadamia and Hazlenut slice. A completely delicious and gooey concoction that is only really for special occasions but last week some of us got together and had some morning tea and I said I was going to be making this so making more was not really a problem.
So I made it and took it in today and several people wanted the recipe which is the purpose of this particular post.

The photo above is by Marina Oliphant from The Age when they published my recipe last year in an article by Matt Preston - actually they published two of my recipes *blush* NO I dont spend much time making naughty sweeties - only some of it and only for special folks

This is the recipe - Enjoy

Caramel, Macadamia and Hazelnut slice

INGREDIENTS
Base:
150g (1 cup) plain flour
1¿2 tsp cinnamon
60g (1/2 cup) hazelnut meal
90g (1/2 cup) brown sugar
90g dark chocolate
80g unsalted butter
1 egg, lightly beaten
Topping:
100g hazelnuts
395g tin condensed milk
2 tbsp golden syrup
50g butter
100g macadamia nuts
100g dark chocolate,melted
METHOD
· To make the base: Sift flour and cinnamon into a bowl. Stir in hazelnut meal and sugar.
· Melt chocolate and butter together and cool. Add to dry ingredients when cooled. Add egg and mix well.
· Press mixture into lined and greased tin (a standard 18x28- centimetre tray or similar) and bake for 15 minutes at 180C.
· While the slice is baking, toast hazelnuts in the oven for eight minutes.
Remove and de-skin by placing in a brown paper bag and rubbing furiously.
- Remove base from oven. Have a cup of tea and bit of a sit with the paper while it cools to room temperature in the tin.
· To make the topping: Mix condensed milk, golden syrup and butter in saucepan and heat, stirring until it almost boils.
· Pour mixture over the base and top with nuts.Bake for 15 minutes and leave to cool.
· Drizzle lines of the melted chocolate over the top until covered with a lacy coating of chocolate.Cut with a bread knife.