Sweet treats for work: Nutty Chocolate Squares

Nutty Chocolate Squares Some weeks things work, at other times my attempts to fill the tins with sweet treats for work falls flat. This time I have a not very successful variation on Almond Honey Squares from a neat little Woman’s Weekly Simple Slices book that the Husband ordered for me recently. I think he’s trying to ensure his supply of different nice things to take to work – before I started making these weekly variations, it was a consistent diet of Chocolate Sesame Flapjacks and variations thereof.

Although I didn’t really follow the recipe, I have to admit that it was not entirely my fault – this time. I had the honey – but the Husband had stuck a buttery knife, complete with toast crumbs, into the jar (luckily that transgression was balanced by the gift of the book!) – so that was substituted with maple syrup, which I couldn’t even taste in the eventual result. One of my recently-purchased packets of flaked almonds went a-missing so instead I used a not-too-bad combination of flaked almonds and toasted pistachios. The eventual result – Nutty Chocolate Squares – didn’t go to waste, they had their fans, especially when there was nothing else on offer, but only scored 6/10 from the Polish Colleague. His scale is, apparently based on flapjacks at 10/10. Here is the original recipe – I think this may be one to try again, but with honey this time.


Almond Honey SquaresPlain flour – 150gFreshly ground nutmeg – ½ teaspoonGround almonds – 60gLight brown Muscovado sugar – 110gButter – 90g, meltedToppingEggs – 3, beaten togetherLight brown Muscovado sugar – 55gHoney – 90gMilk chocolate – 100g, meltedSlivered almonds – 210gPreheat oven to 180˚C and grease a 20 x 30cm tin.Mix the flour, nutmeg, ground almonds, sugar and melted butter in a large bowl. Press evenly over base of prepared tin and bake in the preheated oven for 10-12 minutes until lightly browned. Allow to cool and reduce oven to 160˚C.Combine the eggs, sugar, honey and melted chocolate for the topping. Pour over cooled base and sprinkle with the slivered almonds. Bake for 35-40 minutes, until topping is set. Cool in the tin and refrigerate for several hours before cutting into about 20 squares.

Caroline

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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