Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion Flat Shapes Breads Desserts Eggs Dairy Oven Easy Beginner Cook Potluck Picnic Vegetarian Cakes Chocolate Eggs Dietary Comfort Food Oamc Freezer Make Ahead Brown Bag Taste Mood To Go Equipment Number Of Servings Presentation Served Cold 4 Hours Or Less

Crumbly Cinnamon Chocolate Squares

These are simple squares with a crunchy cinnamon, chocolate and nut topping. You may want to roast your nuts in a frying pan (without oil or butter) before chopping them to enhance their flavour. I couldn't get golden caster sugar and muscovado sugar in switzerland (recipe source is the english 'good food' magazine), so i used normal caster sugar and brown sugar. If you do have access to muscovado sugar, please use it. I loooooooove muscovado sugar and will check if there is a supplier in switzerland. However, normal supermarkets don't store it :(. The squares can easily be frozen. I like to wrap them individually and take them with me for lunch or break time at work and university.

Steps

Heat oven to conventional 180c / fan 160c / gas 4.
Line the base of a 18x27cm tray-bake tin with greaseproof paper.
Put cake ingredients into a large large mixing bowl , then beat with an electric hand mixer until well-blended and creamy.
Mix the remaining topping ingredients and scatter over the top of the chocolate.
Lightly press to compact the mixture , then bake for 40 minutes until risen and firm to the touch.
Cool in the tin before cutting into squares.
Storing:.
It will keep for four days in a tin or wrapped in foil.
It may also be frozen.
I freeze them individually and take one out of the freezer in the morning for lunch or break at university or work.
No need to defrost the night before.

Ingredients

butter, golden caster sugar, plain flour, eggs, milk, baking powder, dark chocolate, ground cinnamon, light muscovado sugar, mixed nuts