Macadamia Biscuit Slice
200g good-quality dark chocolate (at least 60% cocoa), chopped
40g butter, chopped
2 tablespoons honey
175g Butterfingers macadamia shortbread, cut into chunks
Line a 7cm x X 25cm (base measurement) bar pan with baking paper.
Combine chocolate, butter and honey in a small saucepan. Stir over low heat until chocolate just melts and ingredients are combined.
Remove from heat. Stir in the macadamia shortbread.
Pour mixture into lined pan. Tap gently on benchtop to level mixture.
Cover with cling wrap and refrigerate for 2 hours.