Mocha Macadamia Slice


 I love the combination of chocolate, coffee caramel & salty macadamias - it's simply delicious.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.




150 g Bakers' Magic Gluten free flour

10 g Cocoa

100 g Brown sugar

80 g Honey

100 g Butter

25 Water

200 g Dark chocolate


Mocha Caramel top

65 g Light corn syrup (no fructose)

220 g Caster sugar

175 g Butter

150 g Cream

3 - 4 g Instant coffee (heaped tsp)

300 - 400 g Salted roasted macadamias 




Line a slice tray with baking paper.

On stove top

Mix together the Bakers' Magic Gluten free flour & cocoa.

Put the honey, sugar, water & butter into a saucepan over medium low heat.

When the mix starts to boil add in the Bakers' Magic Gluten free flour cocoa & stir vigorously until it comes away from the side of the pan. Use a stab blender if need be to get rid of lumps.

Take off heat & allow to cool for ~10 mins.

Mix in the chocolate when the base dough is still hot enough to melt the chocolate. 


Mix together the Bakers' Magic Gluten free flour & cocoa.

Put the honey, sugar, water & butter into the TM bowl. Mix at 100 C speed 2 for 3.5 mins.

Add in the Bakers' Magic Gluten free flour & mix at 90 C for 3 mins speed 4.

Wait 10 mins. I usually give it a 5 sec mix on speed 4 now & then. 

Add in chocolate & mix on speed 4 for 15 secs. Check the mix to see if all the chocolate has melted. If not mix for ~5 secs speed 4. Repeat until all chocolate has melted and is incorporated into the base dough. 


Transfer slice mix into the tray, spread mix with a spatula & level the top. Depending on the chocolate you have used the mix may be quite glossy & a bit like play dough.

Put slice in fridge while making mocha caramel.

Mocha Caramel

Put the cream, corn syrup & coffee into a heavy based medium sized saucepan (the caramel will expand a lot when it boils). Stirring occasionally gently heat the mixture to dissolve the coffee.

Add the sugar & butter. Increase the heat under the saucepan a little bit & stir the caramel to help the sugar dissolve. At this stage we want the sugar to dissolve before the caramel starts boiling. 

When the sugar has dissolved (or nearly dissolved) increase the heat under the saucepan. Do not stir the caramel from now on. Boil the caramel for ~7-8 mins. I time the boiling when it has started to boil at the sides of the saucepan but the caramel hasn't completely expanded. If you have a candy thermometer cook the caramel to soft ball stage (~116 degrees).

Take the caramel off the heat & let it cool ~5 mins (make sure the bubbles have subsided).

Take the slice base out of the fridge & put it on a cooling rack.

Pour a little of the caramel on the top of the slice base. Sprinkle the macadamias on to the caramel. Top with the remaining caramel. Taking care, the caramel is still hot, press the macadamias into the caramel if there are any not coated.

Allow to cool before storing in the fridge. The slice will take a couple of hours to cool down, I usually leave it in the fridge overnight before slicing it. 

Simply enjoy!