The toffee butter sauce is one of my favourite products in the range; it should be a store cupboard staple.

There are so many ways to use my toffee butter (not least eating it straight from the jar), but you can also pour it over ice cream, sandwich between cookies, make a banoffee pie or cook up a batch of my caramel nut bars which are so easy to make. The base is made with melted butter, so there's no creaming involved. Then simply throw the nuts on top with the toffee butter sauce and sprinkle over the broken pieces of the chocolate bars (the chocolate melts from the warmth of the base – simple!) And of course they are delicious too.

Ingredients

• Shortcrust base:
• 6 ozs (170g) butter
• ⅓ kilner jar (100g) of vanilla sugar
• ¼ tsp sea salt
• 2 ¼ cups (270g) flour
• 2 cups of nuts (use your favourite nut, I use a bag of mixed nuts)
• Topping:
• 1 jar of toffee butter sauce
• 2 x 80g chocolate bars of your choice (I used 1x milk chocolate and 1x vanilla and cranberry)

1. 1. Pre-heat oven to 180˚C.
2. 2. Line a 9 x 13” tin with foil.
3. 3. To make the base, place the butter in a pan and melt on a medium heat.
4. 4. Remove from the heat and add the sugar, salt and flour. Stir to combine and bring together into a dough.
5. 5. Tip the dough into the foil lined tin and press down to make an even base.
6. 6. Scatter the nuts on top and press down. Cover the top loosely with an extra piece of foil to stop the nuts from burning.
7. 7. Bake on the middle shelf for 20-25 mins.
8. 8. Remove the extra piece of tinfoil and pour over the toffee butter sauce. Spread evenly and bake for a further 12-15mins.
9. 9. While it’s baking break your chocolate bars into small pieces.
10. 10. Remove from the oven and while still hot scatter the broken chocolate on top and leave to cool.

Slice into squares (I use my dough scraper for this) and enjoy!

Let me know if you make these and how you get on #consideredbyhj

Products used: Milk Chocolate3521100 Rectangular3530103 Toffee Butter Sauce3520113 Dough Scraper3513117