Chocolate squares with toffee caramel

1. Beat the butter and sugar in a bowl until fluffy. Beat in the flour and cashew nut powder and then mix well with hands.

2. Press the above mixture into the base of a square baking tray.

3. Bake in a preheated oven at 1800 C for 20 minutes.

4. Meanwhile, add all the ingredients of the caramel filling into a saucepan. Stir gently till the mixture starts boiling. Keep stirring for a few more minutes until the mixture starts to thicken.

5. Remove from heat and pour over the baked base and leave to set.

6. Add the two chocolates separately into a bowl and melt over a double boiler. Take off from heat and add 2 tablespoons of Astra each and mix well.

7. Spread the dark chocolate over the caramel and smooth with a knife.

8. Use the white chocolate on top to form any design. Once the chocolate has set, cut into squares and serve.