Christmas squares · 9 × 9 pan

Butterscotch Toffee Bars

Darling, if butterscotch makes you weak at the knees, these are for you. One pan, two layers, and they look far fancier than they are. A buttery shortbread base, a glossy melted-toffee top and a good handful of walnuts. Don't tell anyone how easy they are.

• 375°F (190°C)
• About 35 minutes, plus cooling
• 9 × 9-inch pan
• 25 squares

Ingredients

Base

• 1 cup all-purpose flour
• 6 tablespoons packed brown sugar
• ⅛ teaspoon salt
• ½ cup butter, margarine or vegan margarine

Toffee topping

• 6 oz bar butterscotch toffee (English toffee)
• 1 tablespoon corn syrup
• 1 tablespoon water
• 2 tablespoons butter, margarine or vegan margarine
• ⅛ teaspoon salt
• ⅔ cup chopped walnuts

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make the base: crumble the flour, brown sugar, salt and butter together in a bowl until well mixed. Get your hands right in there. Nobody's watching.
3. Press and bake: press the mixture into an ungreased 9 × 9-inch pan and bake for 10 minutes.
4. Melt the toffee: while the base bakes, put the toffee, corn syrup, water, butter and salt in a saucepan over low heat. Break up the toffee as it goes so it melts nice and speedy. (And yes, you may sneak a piece.)
5. Add the walnuts and pour the topping over the warm base, spreading it to the edges.
6. Bake again for 8 to 10 minutes.
7. Cool, then cut into 25 little squares… or 16. I won't tell.

Made with vegan margarine, these bars are dairy-free as long as your toffee is too, so check the label. They keep well in a tin, which makes them a lovely one for cookie trays, cookie exchanges and little gift boxes.

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