2. Press two-thirds of the dough into a 30 x 32cm greased and lined baking sheet. Wrap the remaining dough in clingfilm and chill in the freezer.
3. Toffee layer Combine the condensed milk, syrup, butter and sugar in a saucepan and heat over a low heat until the sugar dissolves. Bring the boil and cook for about 12 minutes, stirring constantly, until the mixture is thick and golden brown.
4. Spread the toffee and bake in a preheated oven for 25 to 30 minutes. Leave to cool in the pan before cutting into squares.
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