Ingredients
½ cup shredded coconut
½ cup macadamias
½ cup natural almonds
400g dark cooking chocolate, chopped
395g can sweetened condensed milk
100g unsalted butter, chopped
4 x 40g bars Nougat Honey Logs, cut into 2cm pieces (See Tip)
½ x 184g box Arnott’s Minis Jatz Original (8-pack)
Cocoa powder, to serve
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
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Sprinkle coconut over an oven tray lined with baking paper. Place macadamias and almonds on a separate oven tray lined with baking paper.
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Cook coconut in a moderate oven (180C) for 2 minutes, or until lightly toasted. Cook nuts in same moderate oven for about 5 minutes, or until toasted. Remove. Coarsely chop nuts.
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Combine chocolate, condensed milk and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat.
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Add nougat, biscuits, coconut and nuts to chocolate mixture. Fold until combined. Spoon into prepared pan. Spread evenly. Refrigerate for 6 hours, or overnight until firm.
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Use baking paper to lift slice from pan. Cut into squares. Dust with sifted cocoa.
