Toffee squares
Preparation time: 00:20
Cooking time: 00:30
Ingredients
50 g ground rice
85 golden castor sugar
140 g cold butter - diced
1 Tbs milk
25 g pumpkin seeds - plus a few extra
250 mixed nuts
300 g caramel
3 Tbs flour
Method
Heat oven to 200°C and line a 21 or 22cm square, shallow baking tin with baking paper.
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 into the tin and press down evenly. Bake for 15-20 mins until golden.
Remove the tin and lower the oven to 180°C. Mix together the seeds, nuts, caramel and flour. Evenly distribute the mixture over the base, scatter with extra seeds then bake for 8-10 mins more.
Cool in the tin, then cut into squares.
Nutritional value, per serving
410 kcals, protein 7g, carbs 40g, fat 26g, sat fat 8g, fibre 2g, sugar 23g, salt 0.21g
Servings: 12
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