Ingredients

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Cookie Base

225 g unsalted butter, melted

220 g light soft brown sugar

100 g caster sugar

2 medium eggs (room temperature)

1 tsp vanilla extract

245 g plain flour

½ tsp bicarbonate of soda

½ tsp fine sea salt

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Toffee Layer

30 g unsalted butter

75 g light soft brown sugar

60 g (approx. 2 tbsp) Lyle’s Golden Syrup

25 ml double cream

Pinch of flaky sea salt

½ tsp vanilla extract

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Topping

100 g dark chocolate (70% cocoa solids works best), melted

Flaky sea salt (such as Maldon) for sprinkling

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1. Prep the tin and oven: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 20×20 cm square baking tin and line it with baking parchment, leaving a slight overhang on the sides so you can lift the bars out later.

2. Make the cookie base: In a large mixing bowl, stir the melted butter, soft brown sugar, and caster sugar together with a spatula until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.

3. Add the dry ingredients: Sift in the plain flour, bicarbonate of soda, and fine salt. Fold gently with a spatula just until a thick dough forms—do not overmix.

4. First bake: Spread the cookie dough evenly into your prepared tin. Bake for 30–35 minutes until the top is set, golden brown, and no longer wobbles in the middle.

5. Make the quick toffee sauce: While the base is finishing its first bake (about 5 minutes before it comes out), add the butter, soft brown sugar, golden syrup, double cream, and a pinch of salt to a small saucepan over medium heat. Bring to a gentle bubble, stirring continuously for 1 to 2 minutes until smooth and slightly thickened. Remove from the heat and stir in the vanilla extract.

6. Second bake: Take the cookie base out of the oven, pour the warm toffee sauce evenly over the top, and tilt the tin gently so it covers the surface. Return to the oven for 10–12 minutes until the toffee layer is bubbling.

7. Cool & decorate: Remove from the oven and allow the bars to cool completely in the tin (at least 1.5 to 2 hours) so the toffee sets. Once cool, lift the slab out using the parchment paper handles. Drizzle with the melted dark chocolate and finish with a generous sprinkle of flaky sea salt before slicing into 12–16 squares.