Caramel, macadamia and coconut slice

Serve this gorgeously rich and crumbly slice with afternoon tea.

The ingredient of Caramel, macadamia and coconut slice

1. 250g packet chocolate Scalliwag biscuits (see notes)
2. 125g butter, melted
3. 395g can sweetened condensed milk
4. 2 cups shredded coconut
5. 100g macadamia halves, toasted
6. 250g packet caramel bits

The instruction how to make Caramel, macadamia and coconut slice

1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
2. Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes. Preheat oven to 160C/140C fan-forced.
3. Combine condensed milk, coconut, macadamias and caramel bits in a large bowl. Spoon over prepared base. Spread with the back of a spoon, pressing down to level slightly.
4. Bake for 30 to 35 minutes or until top is golden and just firm. Cool in pan. Cover. Refrigerate for 2 hours or until set. Serve cut into squares.

Nutritions of Caramel, macadamia and coconut slice

calories: 384.073 calories
calories: 24.6 grams fat
calories: 15.6 grams saturated fat
calories: 36.8 grams carbohydrates
calories:
calories:
calories: 4.7 grams protein
calories: 32 milligrams cholesterol
calories: 133 milligrams sodium
calories: https://schema.org
calories: NutritionInformation