Choc-macadmia and biscuit bars

I don’t mean to scare  you but….

 That’s right, Christmas is well and truly on its way. I haven’t even begun to plan yet but I need to get my behind into gear because it’s Will and my year to host our annual Christmas party with our group of friends.

I thought I’d kick off the planning with a deliciously-rich recipe that’s sure to impress your guests. If it’s not too hot where you live, you can wrap it up as gifts if you want to be seriously popular.

I made this recipe with a little bit of a Queensland twist adding macadamias but the beauty of it is that you can add whatever you like. Fancy making it extra Christmassy – throw in a few chopped candy canes along with chocolate biscuits. If you really want to go all out you could even add a caramel swirl, or stick to the original combination by Nigella – Crunchie bars and peanuts. Whatever you add, make sure you have people to share it with because it’s so delicious you won’t be able to stop at one!

Without further ado I present to you…. choc-macadmia and biscuit bars by Claire!

I’m getting better at the videos. I don’t think you can really tell that I was sick. You would if you did the editing and saw how many times I had to re-do the intro because I started sneezing (made for entertaining viewing!).

Happy chocolate bar making!
What about you? Have you started planning for Christmas yet?


Choc-macadmia and biscuit bars

Choc-macadmia and biscuit bars

Yield: 20 bars


  • 150g dark chocolate
  • 150g milk chocolate
  • 150g roasted macadamias, chopped
  • 100g crushed plain biscuits
  • 125g butter, chopped
  • 1tbsp golden syrup


  1. Grease and line a 20x15 baking tin with paper or you can use a foil tin.
  2. In a large saucepan, melt the butter, chocolate and golden syrup together until smooth.
  3. Take it off the heat and stir in the nuts and biscuits.
  4. Spread the mixture into the tin and refrigerate for at least 3 hours until firm.
  5. Remove it from the tin and chop into bars.
  6. Wrap up as gifts or gobble up.
  7. Refrigerate if not eating straight away.



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