Chocolate Macadamia Praline Crunch

Preheat oven to 325° Fahrenheit.
In a medium saucepan over medium-high heat, whisk together the brown sugar, butter and light corn syrup.
Bring the mixture to a boil and then remove the pan from the heat.
Add the coarsely chopped macadamia nuts and flour. Using a rubber spatula, blend together thoroughly.
Line 1 large sheet pan with sides lined with parchment paper.
Pour mixture into the pan and spread gently until it becomes a thin layer. It will spread during baking.
Bake for approximately 16-17 minutes, rotating the pan 180 degrees halfway through the baking time.
Bake until the praline becomes nice and brown and bubbly.
Allow the praline to cool completely.
Brake or chop into small pieces.

In a large bowl set over a pot of simmering water, melt chocolate and butter until melted.
Remove from the heat.
Stir rice cereal and Praline Crunch into chocolate mixture. Blend well.
Using a rubber spatula, spread mixture onto a parchment lined sheet pan. Freeze for 30 minutes.
Remove from freezer (it will be crumbly) and use to garnish or fill various baked goods.

Makes approximately 5 cups