40g/Soz butter, plus extra for greasing
2 eggs
350g/12oz light muscovado sugar
2 tsp vanilla extract
250g/9oz self-raising flour
100g bar milk chocolate, cut in big chunks
100g/4oz macadamia or pecan nuts, coarsely chopped
icing sugar, for dusting
Heat oven to 180C/fan 160C/gas 4. Butter a 20 x 24 cm shallow tin. In a bowl beat the eggs. Melt the butter, cool for S mins, then, add to the eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three quarters of the nuts.
Spread mixture in the tin, scatter over the rest of the nuts and bake for 25-30 mins, then cut into 12 bars. Dust with icing sugar before serving.
PER BAR 387 Kcalories, protein 5g, carbohydrate 49g, fat 20g, saturated fat 8g, fibre 2g, sugar 35g, salt 0.03g