Marina's picture below followed by my recipe.
http://www.theage.com.au/news/epicure/tried-trio/2005/08/08/1123353245725.html
Caramel, Macadamia and Hazelnut slice
INGREDIENTS
Base:
150g (1 cup) plain flour
1/2 tsp cinnamon
60g (1/2 cup) hazelnut meal
90g (1/2 cup) brown sugar
90g dark chocolate
80g unsalted butter
1 egg, lightly beaten
Topping:
100g hazelnuts
395g tin condensed milk
2 tbsp golden syrup
50g butter
100g macadamia nuts
100g dark chocolate,melted
METHOD
· To make the base: Sift flour and cinnamon into a bowl. Stir in hazelnut meal and sugar.
· Melt chocolate and butter together and cool. Add to dry ingredients when cooled. Add egg and mix well.
· Press mixture into lined and greased tin (a standard 18x28- centimetre tray or similar) and bake for 15 minutes at 180C.
· While the slice is baking, toast hazelnuts in the oven for eight minutes.
Remove and de-skin by placing in a brown paper bag and rubbing furiously.
- Remove base from oven. Have a cup of tea and bit of a sit with the paper while it cools to room temperature in the tin.
· To make the topping: Mix condensed milk, golden syrup and butter in saucepan and heat, stirring until it almost boils.
· Pour mixture over the base and top with nuts.Bake for 15 minutes and leave to cool.
· Drizzle lines of the melted chocolate over the top until covered with a lacy coating of chocolate.Cut with a bread knife.
