Caramel, macadamia and coconut slice

Ingredients

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

Method

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.

Source: taste.com.au