1. Pre-heat the oven to 180°C. Grease and line a 23 x 23cm tin.
2. Cream butter, brown sugar and Sweet’N Low together until light and fluffy. Beat in the eggs.
3. Add the remaining ingredients and mix well.
4. Pour into the tin, press down with the back of a spoon and bake for 15 minutes, until golden brown and still slightly soft.
5. Mark into 15 bars and leave to cool in the tin.