2 cups all-purpose flour
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.
Adapted from pastry chef baking