The crust was easy enough although it never really formed a dough but remained dry crumbles, like a shortbread crust for my usual lemon bar recipe. Undaunted, I patted it into a tart layer anyway and went with it. Then I got started on the topping and that's pretty much where the baking gods decided to forsake me and throw me into the failure pile. For one thing, the directions were a bit sparse in terms of how long to cook the topping to get to "golden". For another, when your topping ingredients are all pretty pale in color to start with (butter, granulated sugar, LIGHT corn syrup and condensed milk), yeah, golden is subjective.
½ teaspoon baking powder
½ cup unsalted butter
1/3 cup light brown sugar
5 ounces unsweetened chocolate, melted
2 tablespoons ground almonds
¾ cup unsalted butter
½ cup superfine sugar
2 tablespoons light corn syrup
¾ cup condensed milk
1 ¼ cups toasted whole macadamia nuts
8 ounces semisweet chocolate, broken into squares
- Preheat the oven to 325°F. Lightly grease a shallow 12 x 8” baking pan. Sift the flour and baking powder into a large bowl.
- Rub in the butter until the mixture resembles coarse bread crumbs, then stir in the sugar. Work in the melted chocolate and almonds to make a light dough.
- Press the dough evenly into the prepared pan, prick the surface with a fork and bake for 25-30 minutes until firm. Leave to cool in the pan.
- Make the topping: Mix the butter, sugar, corn syrup and condensed milk in a pan. Heat gently, stirring, until the butter and sugar have melted. Simmer, stirring occasionally, until golden, then stir in the toasted hazelnuts.
- Pour the topping over the base and set aside.
- Melt the chocolate in heatproof bowl over hot water. Spread evenly over the butterscotch layer, then let cool again before cutting into bars to serve.