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
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Sprinkle coconut over an oven tray lined with baking paper. Place macadamias and almonds on a separate oven tray lined with baking paper.
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.
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.
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.
Use baking paper to lift slice from pan. Cut into squares. Dust with sifted cocoa.