In a word: Yum! Enjoy.
Paraphrased recipe for Caramel Slice from Kate Lamont's Cookbook: Family, Food and Friends (Australian hence all in grams)
1/2 tsp baking powder
1 tsp vanilla
800g condensed milk
4 tbsp golden (corn) syrup
125g raw macadamia nuts
50 reserved pastry broekn into small pieces
(I also sometimes add a good sprinkle of dessicated coconut)
Grease and line a 32cm x 26 cm x 5 cm tin.
Make pastry by creaming butter and sugar with vanilla, then fold in the dry ingredients. Reserve 50g for the topping and pat the rest into the tin. Bake in a moderate oven (180oC) for about 20 minutes till golden and firm to the touch.
Make the filling by melting in a bowl over a pan of water all the ingredients, smooth onto cooled pastry.
For the topping, in a food processor, pulse chocolate and nuts roughly then sprinkle over the caramel with the pastry (and the coconut if using). Bake for another 20 mins.
Cool in tin and cut into portions. Best stored in an air tight container.