Almond Chocolate Caramel Bars Recipe

Once the toasted almonds are cool enough to handle, roughly chop them and set aside.

Line a 28cm square baking pan with baking paper, then lightly grease the paper with butter.

Add the flour and salt to the butter mixture and beat until just combined; be careful not to overmix.

Press the dough evenly into the prepared pan. Bake for about 30 minutes, until the crust is lightly browned and set.

Carefully add the butter, heavy cream, and salt to the hot sugar mixture. It will bubble up vigorously, so be cautious.

Return the saucepan to the heat and bring the mixture to a boil, stirring constantly until it's smooth and fully combined. Remove from heat and let it cool briefly for a minute or two.

Let the mixture stand undisturbed for 2 minutes to allow the heat from the caramel to melt the chocolate. Then, stir gently until the chocolate is completely melted and the mixture is smooth and glossy.

Let the chocolate caramel cool at room temperature for about 10 minutes, until it's slightly thickened but still pourable.