Ingredients
125g Butter
1 Egg
1/2 Cup Sugar
1 Tablespoon Cocoa
1 box Gluten Free Kea Cookies Macadamia

Chocolate Ganache: 
1 Bag of Macadamia & Cacao Nib Luxury Bark
1/4 Cup Hot Water
10 Macadamias chopped up and sprinkled on top

Method:

1. In a saucepan, melt the butter, sugar, and cocoa over low heat, stirring until smooth.

2. Remove from the heat and pour the mixture into a large mixing bowl.

3. Leave to cool for 5 minutes.

4. Add the egg and whisk until fully combined.

5. Roughly crush the biscuits into chunky pieces.

6. Add the crushed biscuits to the bowl and mix to coat evenly.

7. Press the mixture firmly into a lined 8-inch tin, smoothing the top.

Ganache Method:

1. Break 1 bag of Macadamia & Cacao Nib Luxury Bark into small pieces and place in a heatproof bowl.
2. Pour 1/4 cup of hot (just boiled) water over the chocolate.
3. Let sit for 1–2 minutes to allow the chocolate to soften.
4. Stir gently until smooth and glossy.
5. If needed, microwave in short 10-second bursts to fully melt, stirring between each burst.
6. Pour over the slice, tipping the tray to spread the ganache evenly into all four corners.
7. Sprinkle with chopped macadamias or cacao nibs to finish.
8. Set in the fridge overnight before slicing.