Spotty Praline Squares

This has to be one of my favourite traybakes. It's a bit fiddly to make as it has a few different stages but the results are worth it: gooey, chocolately, caramel loveliness!!

140g butter

80g light muscovado sugar

200g pain flour

25g cocoa powder

40g chopped roasted hazelnuts

250g nutella

2 medium eggs

50g ground almonds

300g caramel sauce or dulce du lech (ready boiled condensed milk)

100g plain chocolate

white chocolate buttons to decorate

1. Heat oven to gas mark 4 or 180 C. Whisk the butter and sugar until pale and creamy. Sift in the flour and cocoa powder and fold in with the hazelnuts. Put in a buttered 22x31cm swiss roll tin and smooth with a spoon. Prick liberally with a fork and bake for 30 ins until firm to the touch.

2. Whisk together the nutella, eggs and almonds; spread onto the shortbread and smooth. Return to the oven until just set. Remove from the oven and leave to cool.

3. Once cooled, spread with caramel sauce and put in the freezer for 30mins to harden.

4. Melt together the cream and chocolate in a bowl set over a pan of barely simmering water. Spread onto the caramel layer and decorate with chocolate buttons. Leave until hardened before cutting into 24 squares

Notes: Recipe originally from Essentials Magazine. You may note in the magazine in the picture they manage to get 4 buttons per square. If you can calculate that type of spacing prior to cutting it up then you are a better person that me...or perhaps they cut larger squares...now there's an idea!!!!