Toffee nut squares

Toffee nut squares

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins - 30 mins

Skill level

Easy

Servings

Makes 12

These sticky, biscuity squares are a popular coffee morning choice

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
410
protein
7g
carbs
40g
fat
26g
saturates
8g
fibre
2g
sugar
23g
salt
0.21g

Ingredients

For the slice base

  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter, diced
  • 1 tbsp milk

For the toffee nut topping

  • 25g pumpkin seeds, plus a few extra
  • 250g mixed nuts (I used pistachios, macadamias and hazelnuts)
  • 300g/11oz caramel (I used Carnation)
  • 3 tbsp flour

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Method

  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.
  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.

Recipe from Good Food magazine, August 2010

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Comments

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divastrop's picture
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Followed the instructions carefully and it still had a soggy bottom. Not overly keen on the caramel topping. One for the bin I think.

gervais's picture
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Tried these and the lemon bars. They were both really easy to make and tasted beautiful, because the base is the same it is easy to make both and have two very different slices. The mix of the nuts is reall really tasty.

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