Butterscotch bars

Ingredients

• 140 g butter for the tin
• 2 large eggs 
• 350 g g muscovado sugar light
• 2 tsp vanilla extract 
• 250 g self raising flour 
• 100 g chocolate green cut in big chunks (we used & Black's)
• 100 g pecans coarsely chopped

Equipment

• bowl
• oven

Directions

1. Preheat the oven to fan 160C/conventional 180C/gas
2. Melt the butter in a small bowl and leave to cool. Butter a shallow tin about 20 x 24cm. In another bowl, beat the eggs. Melt the butter, then add to eggs with the sugar and vanilla. Tip in the flour and stir in with the chocolate and three-quarters of the nuts. Dont over-beat.
3. Spread the mixture in the tin, scatter over the rest of the nuts and bake for 25-30 minutes, then cut into 12 bars. Dust with icing sugar.