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Makes 8


1 lb. shortcrust pastry, rolled out to 1/4-inch thick and cut into 16 squares
1 tbsp. water
1 tbsp. soft brown sugar
2 tbsp. condensed milk
5 oz. bittersweet chocolate chips
2 oz. hazelnuts, chopped
1 egg, beaten


Preheat oven to 350 F (180 C). Melt chocolate chips. Using a food processor, combine sugar, condensed milk, and chocolate. Fold in hazelnuts. Allow to cool to set slightly.

Put 8 pastry squares on a silicon-lined cookie sheet. Spoon on chocolate mixture. Moisten edges of pastry squares with water. Put remaining squares on top and press edges lightly to seal seams. Brush with egg and bake for 20 minutes until golden. Serve hot or cold as a tasty treat at home or in bagged lunches.