Toffee, chocolate and nuts all in one delicious cookie square – and it’s so simple to make.
Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.
Put the cookie mix in a mixing bowl with the chopped pecans. Add the softened butter and egg and mix to a dough. Press evenly into the prepared pan and bake for 25-30 minutes until golden brown.
Just before the cookie base has finished baking, make the topping. Place the toffees and milk in a medium saucepan and heat gently, stirring frequently, until melted and smooth. Remove from the heat and leave to cool for 5 minutes.
Remove the cookie base from the oven and carefully pour over the melted toffee mixture, spreading evenly with a palette knife. Arrange the pecan halves on top. Leave to cool completely in the tin; about 2 hours.
Use the baking paper to lift the cookie square from the pan. Place on a chopping board and drizzle over the melted chocolate using a tablespoon. Leave in a cool place until set; about 30 minutes. Cut into 16 squares to serve. Store any leftover cookie squares in the refrigerator for 2-3 days.
To slice, dip a long sharp knife into hot water to warm the blade, then wipe dry with kitchen paper.
Use any nuts in place of the pecans – try walnuts, macadamias or almonds or a mix of all three.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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