"These popsicles are a cheeky take on a Weis bar, one of my old favourites," says chef Jason Saxby. "We get our macadamias direct from a farm in the hinterland; I'm always looking for ways to use them. Whether you freeze these ahead or serve fridge-cold, they're a crowd-pleaser."
Start this recipe two days ahead to make the popsicles. You'll need 12 popsicle moulds and sticks.