1/2 tin condensed milk
1 tbs golden syrup
2 oz butter
Melt all together over gentle heat, allow to cool..
6 oz butter
3 oz sugar
10 oz flour
1 tsp vanilla essense
Cream butter and sugar, add flour and vanilla. Put 2/3 of this mixture into a sponge roll tin.
Spread filling over, sprinkle with chopped nuts and chocolate.
Sprinkle and lightly press rest of base mix on top.
Bake 180C 25-30 minutes. Cut while still warm and leave in tin until cold.
This square holds fond memories having been one of my mum in laws recipes. The nuts can be obmitted.