Toffee nut squares

These sticky, biscuity squares are a popular coffee morning choice

  • Prep:20 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 410
  • fat 26g
  • saturates 8g
  • carbs 40g
  • sugars 23g
  • fibre 2g
  • protein 7g
  • salt 0.21g

Ingredients

  • 175g plain flour
  • 50g ground rice
  • 85g golden caster sugar
  • 140g cold butter, diced
  • 1 tbsp milk
  • 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
MPU 2

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.

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