1 cup flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature
¼ cup sugar
½ cup unsalted butter, cut into pieces
½ cup sugar
2 tbsp light corn syrup
400g sweetened condensed milk
½ cup macadamias, roasted
¼ cup Toasted dessicated coconut
300g milk chocolate, finely chopped
2 tbsp Mayvers Peanut Cacao Spread
Preheat oven to 160C. Line a 20 x 20 / 8 x 8 inch baking tray with baking paper.
In a small bowl, combine together sifted flour, baking powder. Set aside. In a large bowl, combine together butter and sugar. Stir in the flour mixture and mix just until incorporated. Spread into the pan and blind bake for 10-12 minutes or until lightly golden brown. Let cool completely.
To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight.
To make the chocolate glaze, heat the the chocolate in a bowl over a pan until it is melted. Remove from heat, add macadamias, dessicated coconut and the peanut spread and combine well. Pour the chocolate mixture over the cooled condensed milk caramel layer. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.