food, In the kitchen, my favourite Things, photography/mosiacs
Comments 20

Layered Macadamia White Chocolate Slice

easter 037

This little slice looks divine, tastes not too sweet, but somehow takes a little longer in the time department, so set the morning free to spoon and swirl in the kitchen. Just to get it right! Because it’s a little winner…

easter 031It’s full of all those ‘yummy’ ingredients,coconut, treacle, butter, chocolate and the decadence of nuts, the macadamiaeaster 033

Follow me for the recipe…

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This slice as I said does take a little extra time, but the results are wonderful, and your slice will be perfect bite size pieces of sweetened bliss.

Recipe: Macadamia White Chocolate Slice ( Adapted from ‘High Tea’ The Australia Woman’s Weekly)

1/3 cup (50g) self-raising flour

1/3 cup (50g) plain all-purpose flour

3/4 cup (165g) firmly packed light brown sugareaster 036

2/3 cup (50g) desiccated coconut

90g (3 ounces) butter, melted

395g (14 ounces) can sweetened condensed milk

30g (1 ounce) butter, extra

2 tablespoons treacle ( or golden syrup)

3/4 cup (105g) coarsely chopped macadamias, roasted

500g (1 pound) white eating chocolate, chopped coarsely

1 tablespoon vegetable oil

pink food colouring

Preheat oven to 180° C. Grease 20cm x 30cm lamington pan, line with baking paper 5cm ( 2 inches) over long sides.

Sift flours and sugar into a bowl, add coconut and melted butter, mix well; press into pan and bake for 15 minutes. Wait until the biscuit base is cooked before starting the caramel filling.

Start on the Caramel: Stir condensed milk, extra butter and treacle in a small saucepan over a medium heat until the caramel is golden brown, about 15 minutes. Working quickly, pour caramel over the biscuit base; smooth with a spatula. Press nuts into caramel with spatula. Bake for 10 minutes; cool.

Stir half the white chocolate and oil in a small saucepan over low heat until melted smooth. Pour white chocolate over caramel. Refrigerate for 30 minutes.

Last layer!

Stir remaining white chocolate and remaining half of oil into small saucepan over low heat until melted smooth;tint with pink food colouring. Pour pink chocolate over the white chocolate. Refrigerate for 2 hours before serving.

Before cutting this slice, leave it stand at room temperature for at least 30 minutes before cutting into squares. Caramel slice can be stored, refrigerated in an airtight container , for up to 4 days. My friends it won’t last that long!

easter 038 …a few feathers, eggs and little birds for a special Easter treat.

easter 037Linking to: Momtrends Friday Food. Rattlebridge Farm Foodie Friday

Enjoy my friends,


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    • Its always those things that take a little extra time in the kitchen, that somehow always tantalize our eyes, and send the taste buds tingling! With great satisfaction when its on the serving table!Have a great day! x

    • Always a pleasure having you visit…I have a few more chocolate lovelies to share with everyone, as we’ve been busy making morning tea for 20 or so…a special Easter chocolate treat! x

  1. What a beautifully photographed post, Yvette! You take such care with your posts — and it shows. Of course, these sweets look almost too good to eat. “Almost” being the key word. 🙂

  2. Now THAT is an awesome Pink Saturday treat. Wow. Jaw dropping awesome. Wonder what it tastes like and how fun to make. Details. Details. Details.

    And, I recognized your blog theme right away, since I blog on WordPress (my preference) and have the same theme. My Pink Saturday post is on the Google version of my blog. I’m debating which one to use to sign off with here. Hm. I think I’ll go with WP, just cuz. You won’t find my Pink Saturday wording on the WP blog though, but the same post generally.

    I’m curious what else is on your blog. Interesting blog title too. That caught my eye as soon as your blog opened. Happy Pink Saturday.

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