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Toffee nut squares
Makes 12
Easy
Prep:
Cook: -
These sticky, biscuity squares are a popular coffee morning choice
Skip to ingredients
For the slice base
- 175g plain flour
- 50g ground rice
- 85g golden caster sugar
- 140g cold butterdiced
- 1 tbsp milk
For the toffee nut topping
- 25g pumpkin seedsplus a few extra
- 250g mixed nuts(I used pistachios, macadamias and hazelnuts)
- 300g/11oz caramel(I used Carnation)
- 3 tbsp flour
Nutrition: per serving
- kcal410
- fat26g
- saturates8g
- carbs40g
- sugars23g
- fibre2g
- protein7g
- salt0.21glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
step 2
Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.
