Gooey Butter Bars

"For good bars you need something crusty for the base, something crunchy for the middle and something gooey for the topping. My recipe starts with simple shortcrust base. Pasta frolla is Italian shortcrust pastry and it's not too crumbly. Crunchy – I went for almonds because I like them best but chop up any nuts you like, or throw in pumpkin or sunflower instead for the crunchy factor. The gooey element in my recipe is the ooey gooey St Louis cake topping. Bake it with the topping on for about 20 minutes and you’ll get soft texture; bake for close to 40 for a crust on top."