NUTTY SQUARES

Ingredients for the base...120 gm of butter / marg, 3 tbs of castor sugar, 1/2 tsp of vanilla extract, 1 cup of plain flour, 1 cup of rice bubbles, crushed. Ingredients for the topping....30 gm of butter / marg, 1/2 cup of sugar, 1/3 rd of a cup of crunchy peanut butter, 1 and 1/2 tbs of cream, 1 and 1/2 tbs of plain flour. Ingredients for chocolate icing...90 gm of copha, 3/4 of a cup of icing sugar, 4 tbs of cocoa,2 drops of vanilla extract. Preheat your oven to 180 deg C. Line a 30 cm x 20 cm lamington pan with baking paper. Start with preparing the base by creaming the butter / marg and sugar together with the vanilla extract until light and fluffy. Add the flour and crushed rice bubbles and knead into a dough. Press the pastry into the base of the lined pan. Bake in the preheated oven for 15 minutes, then remove and allow to cool. Leave the oven temp at 180 deg C. Combine all the ingredients for the topping in a small saucepan and stir over a low heat until the sugar has dissolved and a smooth sauce is obtained. Pour the topping sauce over the pastry base and cook in the preheated oven for 30 minutes or until it is golden brown. Allow to cool in the pan. Once cooled, prepare the icing. Melt the copha in a medium bowl. Mix together the flour and cocoa and then mix into the melted copha with the vanilla extract. Leave to cool to a dipping consistency. Now turn out the cooled pastry base and slice into 4 cm squares. Dip a corner of each square into the prepared icing and leave on a wire rack until the icing has set.