CARAMEL MACADAMIA SLICE
Miguel Maestre takes Australia’s native nut to make an “insanely delicious and ever-so-sweet” treat.
Miguel Maestre’s insanely delicious dessert.
SERVES 8-10 PREP 30 MINS + CHILLING COOK 15 MINS
205g packet classic Oreo cookies
90g butter, melted
200g milk chocolate, finely chopped 100ml pure cream
ONE Grease a 5cm deep, 19cm square cake pan. Line base and sides with baking paper, extending 3cm above rim on all sides. Place cookies in a food processor. Process until mixture resembles coarse breadcrumbs. TWO Transfer to a bowl and add melted butter; stir until well combined. Using back of a spoon, press mixture evenly over base of prepared pan. Cover surface with baking paper; top with another pan to press into a solid layer. Chill for 15 mins or until set. THREE Scatter macadamias in a single layer over cookie base.
FOUR To make filling, combine butter, sugar, condensed milk and caramel in a heavy-based, non-stick saucepan on medium-high heat. Bring to a simmer, stirring. Reduce heat to low and cook, stirring constantly, for 10-12 mins or until mixture thickens and is light golden. Pour over macadamias in pan, tilting to ensure all nuts are coated. Chill for 10 mins. FILLING50g butter, chopped 50g brown sugar 395g can sweetened condensed milk 2 tbsp Top ’N’ Fill caramel
FIVE Heat cream in a small saucepan on medium-low heat. Bring to a simmer. Remove from heat and add chocolate. Stand for 2 mins, then stir until smooth. Pour over caramel. Chill for 3 hrs or until completely set.
SIX Cut into pieces and serve chilled.
Luscious dessert Miguel says, “Allow enough time for the slice to set hard as it’s easier to cut”.