How to make chocolate butterscotch bars:
Quantity |
Ingredients |
| 225g (8oz) |
plain flour |
| ½ tsp |
baking powder |
| 115g (4oz) |
unsalted butter, chopped |
| 50g (1.75oz) |
light muscovado (brown) sugar |
| 150g (5.5oz) |
plain chocolate, melted |
| 30g (1oz) |
ground almonds |
For the Topping |
|
| 175g (6oz) |
unsalted butter |
| 115g (4oz) |
caster sugar |
| 30ml |
golden syrup |
| 175ml |
condenced milk |
| 150g (5.5oz) |
whole hazelnuts |
| 225g (8oz) |
plain chocolate, chopped |
|
|
Method
1) Pre-heat oven to 160C/325F/gas 3, lighty grease shallow 30x20cm cake tin.
2) Sift flour and baking powder into a large bowl. Add butter and rub in with finger tips until mixture resembles coarse breadcrumbs. Then stir in the sugar finally work in the chocolate and ground almands.
3) Press the mixture evenly into the prepared cake tin and prick the surface with a fork. Bake for 25- 30 mins , untill firm. Remove from oven and allow to cool in tin.
4) To make the topping mix butter, sugar, golden syrup and condensed milk in a pan. Heat gently until butter and sugar have melted. Simmer, stirring occasionally until golden, then stir in hazelnuts. Pour mixture over cooked base, spread evenly, leave to set.
5) Melt chocolate in a heat proof bowl set on top of a pan of hot water. Spread the melted chocolate over the butterscotch layer. Leave to set before cutting into bars.
Makes 24.
Added on 7 November 2007.
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