The ‘mac version’ of this all-time famous recipe takes it to a whole new of sweet and salty moreishness!
Ingredients
- 9 x 4-piece Arnott’s Salada crackers or similar crackers
- 250 g unsalted butter
- 1 cup brown sugar
- 200 g dark chocolate bits
- 1 cup roasted macadamias roughly chopped
Instructions
- Preheat oven to 180°C. Line a 26cm x 40cm baking sheet with a layer of foil topped with a layer of baking paper. Arrange the biscuits over the baking paper in a single layer. Set aside.
- Place the butter and brown sugar in a saucepan and stir over a medium heat to melt the butter. Allow the mixture to come to the boil and cook, whisking, for 3-4 minutes, until the caramel is thick. Pour immediately over the biscuits, using the back of a spoon or rubber spatula to spread it as evenly as possible.
- Place in the oven and cook for 14-16 minutes, until golden and bubbly, watching carefully to ensure the edges don’t burn. Remove from the oven and immediately sprinkle over the chocolate bits and allow to stand for a minute or two while they melt. Spread the melted chocolate with a rubber spatula evenly over the surface and then sprinkle with the macadamias.
- Allow to cool before cutting into squares to serve. Store in an airtight container for up to a week.
