Macadamia Caramel Slice is a delicious indulgent sweet biscuit based caramel slice. It is quick and easy, requiring moments in the oven and allow the nuts to be the star of the show!
Not only is this Macadamia Caramel slice quick and easy, it is melt in your mouth drool worthy delicious!
Using simple ingredients, a slice tray, food processor and the oven, we take regular everyday ingredients and transform them into pure bliss.
The macadamia nuts bring a delightful crunchy texture to the top of the slice, the caramel sings its own tune and the shortbread base brings the contrasting firm and sweet yum component.
The photo below shows you the ingredients needed to make the recipe.
As you see, the recipe calls for:
- macadamia nuts - you can get these in either the cooking section, health food or snack section of the supermarket. The ones that you are looking for are raw, unsalted macadamia nuts. You can buy whole ones and cut them into pieces or purchase a bag of pre cut nuts. You want ones that are reasonably chunky pieces as the bite into them takes the cake (or slice in this case)!
- butter - we use this in both the caramel layer and the biscuit layer of the slice
- brown sugar - this is needed for the inner caramel layer of the slice
- sweetened condensed milk - we use this combined with the butter and brown sugar to make the sweet caramel layer of the slice
- shortbread biscuits - these are for the base of the slice. The sweetness of the shortbread biscuits works perfectly with the caramel and macadamia nuts and we simply blitz them in the food processor and add the butter
Macadamia nuts can be expensive, but we only use 1 ¼ cups for the slice, so don't let the price put you off as you only need a small amount, so can grab a small bag as opposed to a massive kilogram meaning nuts forever.
Step by step instructions
Here are the step by step instructions to make the Macadamia slice.
We start by lining the slice tray and blitzing the biscuits for the base.
- add shortbread biscuits to food processor (photo 1)
- blitz for 10 - 15 seconds to form a fine crumb (photo 2)
- line slice tray with baking paper and high edges (photo 3)
- add butter (base quantity) to heatproof jug (photo 4)
How to make Macadamia Caramel Slice
The shortbread biscuits will quickly and easily blitz down into a fine crumb.
If you don't have a food processor, an alternate method is to add the biscuits to a zip lock bag, press down to remove the air, seal the bag and then tap the biscuits with the back of a spoon.
This process will take longer than a food processor, but it is very effective and a handy method if you don't have one.
- add biscuits and melted butter to mixing bowl, stir to combine (photo 5)
- press the biscuit base into the lined slice tin and spread to cover the base (photo 6)
Now we bake the biscuit layer for 10 mins in the oven till it is a light golden colour.
Once the biscuit base has been baked, remove from the oven and place on a cooling rack as you make the caramel layer.
- add remaining butter, sugar and sweetened condensed milk to heat proof jug (photo 7)
- microwave for a total of 6 mins stirring in between (photo 8)
Oven baked Macadamia Slice
The biscuits and melted butter will come together very easily and then we simply transfer that mix into the slice tray, use a spatula to spread the mix out, then use the flat base of a glass jar to push to base down so that it is level across the tray.
Traditionally caramel is made on the stove with the combination of ingredients shown in the photos above.
The sugar needs to be dissolved into the butter and the sweetened condensed milk whisked through.
When making easy recipes like this, I like to use simple, basic and easy steps to get the job done. So my technique is to add the butter, sugar and sweetened condensed milk to the jug, then microwave it. I do this in 2 3 mins sessions.
Then the most important step is to rest the jug on a heatproof surface and stir or whisk for 2 mins till both the colour and texture is consistent.
- whisk/stir the caramel for 2 mins resting on a heatproof surface (photo 9)
- pour caramel over biscuit layer (photo 10)
- sprinkle macadamia nuts over the caramel layer (photo 11)
- bake for 5- 10 mins till nuts are golden and toasted (photo 12)
The caramel will flow over the baked biscuit base and form an even layer, so we don't need to spread that too much as it will organically flow over the base.
The macadamia nuts are the stars of the show, so they get to shine on top of our slice.
Depending on your oven, the slice will take only 5 to 10 mins to bake in the (preheated) oven as we are simply using this step as a means to firm up the caramel layer and toast the macadamias on top.
As you can see from the photos above, the raw macadamia nuts get toasted (very quickly) in the oven and the caramel sets during this time also.
The photo above shows you the slice after it has been baked, cooled, then placed into the fridge.
I recommend leaving the slice to cool for at least 2-3 hours after baking as this will ensure when you do, it will be easier to slice into the individual pieces.
You can refrigerate the slice over night and cut the next day if you choose, before transferring the pieces to a sealed air tight container.
The slice will last for at a week (7 days) in the fridge and is best stored in a sealed air tight container (with a padlock if you are watching your waistline, haha!)
Frequently asked questions
What can I do with macadamia nuts?
Macadamia nuts are versatile in taste and texture.
They are delicious to eat raw, roasted and salted, or popped in smoothies or baked goods.
They are a reasonable expensive nut, and each hold their own, so think quality over quantity and you won't break the budget!
How can macadamia nuts be used in cooking?
Macadamia nuts can be used either raw or toasted when cooking.
A couple of ideas are in recipes such as cookies, blondies and tarts.
Toasting or baking the nuts enhances their smooth, buttery taste and brings their natural flavor to light.
You can also sprinkle with a little salt and olive oil then oven roast them for a simple and healthy snack!
This is what I have learnt that will help you master the recipe from the 1st time and every following time:
- when lining your slice tray, ensure enough overhang to grab and pull the slice up and out of the tray
- I also recommend using a touch of cooking spray in the tin prior to lining as this will ensure it sticks and stays in one place when you add the slice ingredients into the tin
- when blitzing biscuits in the food processor, ensure that they form a fine crumb and that there is no chunks or bigger biscuit pieces in the mix
- use a spatula to mix the butter into the blitzed biscuits and stir till consistent
- it is really important to whisk the caramel after melting and combining the ingredients in the microwave. You will know that it is ready when the colour and texture is smooth and consistent
If you love baking up a storm, you might like to try one of the following from my baking recipes:
- White Chocolate Oreo Balls
- Baileys Cheesecake Balls
- Kit Kat Biscuits
- Orange Polenta Cake
- Oreo Balls recipe
- Tim Tam Slice
- Air Fryer Biscuits
- Cornflake Biscuits
- Lemon Polenta Cake
It's time to get nutty my friends.
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Macadamia Caramel Slice
- Slice tray
- Small heatproof jug
- Mixing bowl
- Glass with flat base
- Large heatproof jug
- Food processor
- 400 grams 2 packets shortbread biscuits
- 150 grams butter
- 100 grams butter
- 1 cup brown sugar loosely packed
- 397 grams 1 tin sweetened condensed milk
- 1 ¼ cups macadamia nuts raw, unsalted
- Preheat oven to 180 degrees F 82.2 degrees C and line a square slice or baking tray with greaseproof paper (Tray dimensions 24cm x 5cm, 9 inch x 2 inches)
- Add shortbread biscuits to the bowl of the food processor and blitz for 15 - 20 seconds to a fine crumb
- Add the 100 grams butter to a heatproof jug and microwave for 1 min or until melted
- Add blitzed biscuits to large mixing bowl, pour over melted better and use a spatula to stir to combine
- Transfer to slice tray, spread, then use a flat based glass to flatten biscuit mix into one flat layer, place in the middle shelf of the oven for 8 - 10 mins till a light golden colour
- Add sweetened condensed milk, brown sugar and butter to a heatproof jug, microwave for 3 mins, remove and stir to combine, microwave for a further 3 mins. Remove from microwave, place on a heatproof surface and stir for 2 minutes until consistently combined
- Pour caramel over cooked biscuit base then top with macadamia nuts. Transfer to the middle rack in the oven and cook for 10 mins (till nuts are a light golden brown colour)
- Use oven mits to remove slice from oven, place on cooling rack, then when cool, transfer to the fridge for 3 hours or overnight
- Remove slice from fridge and use a sharp knife to cut into pieces. Store in a sealed air tight container till ready to serve