These decadant bars are a chocolate lovers dream . There are three layers to the bars , chocolate shortbread base , which , on its on makes a fabulous cookie. The butterscotch , hazelnut filling , topped off by bittersweet melted chocolate/ The beauty is they are really easy to make and eggless…love that !
8 oz or 2 cups all purpose flour
1/2 tsp baking powder
5 oz bittersweet chocolate , chopped
4 oz or 1/2 cup unsalted butter , sliced
2 oz or 1/3 cup muscavado sugar
2 tbs ground almonds
6 oz or 3/4 cup unsalted butter , diced
4 oz or 1/2 cup sugar
2 tbs golden syrup
6 fl oz or 3/4 cup condensed milk
1 1/4 cup whole toasted hazelnuts
8 oz bittersweet chocolate , chopped
Preheat oven to 325 *F
Melt chocolate , cool
Sift flour and baking powder. Rub butter into flour until it resembles coarse crumbs, stir in sugar. Work in the melted chocolate and ground almonds to form a dough . Press the dough into a 12 by 8 baking pan. Prick all over and place into the preheated oven . Bake for 25 to 30 minutes till firm . Leave to cool in the baking pan.
Heat butter , sugar , golden syrup and condensed milk in a saucepan .stirring until butter and sugar have melted. Simmer until golden . Stir in the hazelnuts. Pour over the cooled base. Leave to set.
Melt the chocolate in a double boiler . Spread over the butterscotch layer , then leave to set again before cutting into bars.