Makes about 36 pieces

Base:

• 175g butter
• 1/4 cup sugar
• 1 tsp vanilla essence
• 2 cups of flour

Filling:

• 50g butter
• 1/2 tin sweetened condensed milk
• 1 tbsp golden syrup

Topping:

• 1/2 cup chopped walnuts
• 1/2 cup chopped dark chocolate

Method:

1. Cream butter and sugar. Beat in the vanilla.
2. Sift the flour and stir together until it forms a crumbly mixture. Kneading with the hands helps ensure everything is fully mixed together, but alters the dough to be more smooth. This doesn’t affect the end result.
3. Grease a 20cm x 30cm slice tin, and press 3/4 of the mixture into the tin to form the base. Put the remaining mixture in the fridge.
4. In a small heavy-based saucepan, melt the butter, condensed milk, and golden syrup together – stirring until smooth. Set aside to cool. Then spread over the base.
5. Mix the nuts and chocolate together. Scatter the nut and chocolate mixture over the filling. Then crumble the remaining dough over the nuts and chocolate.
6. Bake in the oven at 160°C for 35 minutes. Don’t allow the topping to becoming brown.
7. Cool to room temperature and then cut into squares.