Butterscotch bars

• butter↗140g g

  plus extra for the tin

• large eggs↗2
• light muscovado sugar↗350g g
• vanilla extract↗ tsp
• self-raising flour↗250g g
• bar milk chocolate↗100g g

  (we used Green & Black's), cut in big chunks

• macadamia or pecan↗100g g

  nuts, coarsely chopped

• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Preheat the oven to fan 160C/conventional 180C/gas 4. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Don’t over-beat.

2. 2

   Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.