Tuesday, June 28, 2011
I found this recipe in a Carres Gourmets, which is a cookbook in french. Now, my french is sketchy these days, but this recipe turned out all right. They are more like candy than a bar cookie.
13 T butter, melted
200 grams nilla wafer crumbs
1/3 cup cocoa powder
1 396 g can sweetened condensed milk
2 T Lyle's Golden Syrup (molasses works too)
3 T butter
1 cup toasted macadamia nuts
200 g dark chocolate
3 T butter
Line a 8x11 (a 9x 13 would work too) pan with wax paper. Mix the cookie crumbs, cocoa powder and melted butter together. Press mixture into the bottom of the prepared pan. Refrigerate. While that's chillin', make the macadamia caramel filling. Heat the sweetened condensed milk, molasses and butter over medium heat. When the butter is melted, reduce the heat and simmer for about 8 minutes. The mixture will be slightly thicker and golden brown. Stir in the macadamia nuts. Spread this mixture over the crust and return the pan to the refrigerator.
Make the topping. Melt the 3 T. butter and dark chocolate together. Spread chocolate mix over the caramel. Refrigerate for at least a couple of hours. Cut into bars. Keep the insulin handy, eat and enjoy!