The ‘mac version’ of this all-time famous recipe takes it to a whole new of sweet and salty moreishness!
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Servings 36slices
Course Snack
Perfect for Celebrations, Weekend Wonder
Skill level Easy
Ingredients
9 x 4-piece Arnott’s Salada crackers or similar crackers
250gunsalted butter
1cupbrown sugar
200gdark chocolate bits
1cuproasted macadamiasroughly 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.