• Servings: 16
• 1/2 C.margarine
• 1 c. sugar
• 2 eggs
• 150grams unsweetend chocolate, melted
• 1 t. vanilla
• 1/2 c. sifted flour
• 1/2 c. Honey Roasted Macadamia Nuts
• 1 Packet of Honeycomb Candy
• White Chocolate and Dark Chocolate for Drizzling.

1. Cream the butter and sugar till light and fluffy. Beat in eggs blend in chocolate, vanilla, and flour. Add nuts.
2. Bake in a greased Bakers Edge inch pan at 325 degrees F for about 35 minutes. Whilst the cake is still warm, press in the shards of honey comb.
3. When cool, drizzle with white chocolate and then dark chocolate. Cut into 16 squares

I love to use macadamia nuts for something decadently different. Also they add a little bit of Australiana to a traditional USA favorite.... Enjoy.