Toffee Date Squares

Instructions

1. 1

   Preheat the oven to 180°C. Line an 18cm square baking tin with parchment paper.

   Tip: Use a light brush to prevent the paper from sticking.

2. 2

   In a medium saucepan, melt the butter and sugars over medium heat, stirring occasionally.

   Tip: This will help prevent burning.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent scorching.

4. 4

   Remove from heat and stir in the eggs, one at a time, followed by the vanilla and almond extracts.

   Tip: This will help incorporate air and prevent lumps.

5. 5

   Stir in the flour, salt, and chopped walnuts until just combined.

   Tip: Be careful not to overmix.

6. 6

   Press half the mixture into the prepared baking tin.

   Tip: Use a spatula or spoon to spread evenly.

7. 7

   In a separate bowl, mix together the toffee bits and diced dates until well combined.

   Tip: This will help distribute the toffee evenly.

8. 8

   Spread the toffee-date mixture over the batter in the baking tin.

   Tip: Use a spatula or spoon to spread evenly.

9. 9

   Top with the remaining batter and smooth the top.

   Tip: Use a spatula or spoon to spread evenly.

10. 10

    Bake for 25 minutes or until a toothpick inserted 5cm from the edge comes out with a few moist crumbs.

    Tip: Avoid overbaking, as this can make the squares dry.

11. 11

    Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

    Tip: This will help the squares set and become easier to cut.

12. 12

    Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: This will help achieve a smooth and even coating.

13. 13

    Pour the melted chocolate over the cooled squares and let set at room temperature for at least 30 minutes.

    Tip: This will help the chocolate set and become easier to cut.