Serves: Makes about 30 squares
If you are partial to a Dime Bar (or is it Daim?) you’ll love these squares. They are incredibly easy to make as long as you watch the caramel and make sure it doesn’t burn. You could cover them in plain chocolate if you like the more intense flavour.
- 125g pine nuts
- 100g salted butter
- 250g caster sugar
- 50g golden syrup
- For the topping
- 180g milk chocolate
- 1 teaspoon neutral oil-e.g. sunflower
- Put the pine nuts in a small frying pan and toast over a low to moderate heat until evenly coloured-light golden brown. Leave to cool then place half in a grinder or food processor and blend for a second or two until the nuts resemble fine crumbs. Add to the whole nuts and set aside.
- Line a small shallow baking tray with non-stick parchment. Put all the ingredients in a saucepan and stir over a moderate heat until the sugar and butter have melted. Bring to the boil then turn the heat down and simmer, stirring regularly to stop the caramel catching, for about 8-9 minutes or until the mixture is a deep golden brown. Pour in the pine nuts and stir over the heat for a few seconds. Pour into the lined tin and spread out in an even layer. Leave to cool and harden.
- Melt the chocolate and oil in a microwave in short bursts or in a bowl over a pan of gently simmering water. Pour over the chocolate and spread to coat the caramel. Leave until set.
- Cut into small squares and store in an airtight container.