Count on almond caramel bars to curb all your Christmas cravings for the sweet, savoury, and nutty. They’re also encased in chocolate, making every bite so indulgent – you wouldn’t have thought melting is all it takes!
- 45 g (1½ ounces) butter
- ⅓ cup (55 g) blanched almonds, chopped coarsely
- 200 g (6½ ounces) bought soft caramels, chopped coarsely
- 2 tbsps pouring cream
- 200 g (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely
Grease a 20 cm x 30 cm (8 inch x 12 inch) slice pan; line base and sides with baking paper, extending paper 5 cm (2 inches) above long sides.
Melt butter in a small saucepan over low heat, add almonds; cook for 5 mins or until a light golden brown colour. Add caramels, stir over low heat until melted; pour off any excess butter.
Place chocolate in a medium heatproof bowl over a medium pan of simmering water (don’t let water touch base of bowl); stir until melted. Spread evenly over caramel, refrigerate until set.
Cut caramel with a warm knife into 2 cm x 1.5 cm (¾ inch x 2¾ inch) bars. Sandwich two pieces together, chocolate-side out, to make 21 bars.
TIP You can use slivered almonds instead of blanched. We used Jersey Caramels, available in the confectionary aisle of the supermarket. Store bars in an airtight container, in the fridge, for up to 2 weeks.