Toffee nut squares

Toffee nut squares

  • Rating: 2 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 12

These sticky, biscuity squares are a popular coffee morning choice

Nutrition: per serving
HighlightNutrientUnit
kcal410
fat26g
saturates8g
carbs40g
sugars23g
fibre2g
protein7g
low insalt0.21g
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Ingredients

For the slice base

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

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.

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    Overall rating

    Rating: 2 out of 5.3 ratings
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