I really do find that simple recipes are often the best and tastiest.
Perhaps that’s why some of my favourite cookbooks are the classics, like the Women’s Weekly and CWA collections – they make the most of everyday ingredients.
While we’re on it, it really is amazing the number of recipes you can create from a can of condensed milk.
Did anyone else used to drink that sweet nectar straight from the can when they were younger? No? Just me? Come on, don’t lie...
If you’ve managed to get past that stage, then you may enjoy this simple but scrumptious recipe which uses condensed milk but also has a beautiful, nutty crunch.
It’s deliciously moorish, as I discovered by being absent for one afternoon session tea at the farm recently after baking it – it didn’t last until morning tea the next day but by all reports it was a hit.
I guess that’s why it’s important to have ‘chef’s treats’ while you’re cooking, so you don’t miss out all together!
Macadamia and Chocolate Slice
125g butter, softened
½ cup brown sugar
½ cup almond meal
½ cup wholemeal self-raising flour
½ cup dried apricots, chopped
½ cup white chocolate, chopped (more if you like)
¾ cup macadamia nuts, roughly chopped
395g can condensed milk
Preheat oven to 180 degrees Celsius and line a slice tin with baking paper.
Beat butter and sugar in a mixer until light and fluffy. Stir in almond meal and flour and spread into slice tin.
Bake for 20 minutes or until golden. Allow to cool.
Sprinkle apricots, chocolate and nuts over base and drizzle condensed milk over the top.
Bake for 25-30 minutes or until golden. Allow to cool in tin before cutting into squares to serve.
*Please note, licking the lid of a condensed milk can has been known to cause injury*