Summary:

Almond Chocolate Caramel Bars requires around 45 minutes from start to finish. For 74 cents per serving, you get a hor d'oeuvre that serves 24. One serving contains 370 calories, 5g of protein, and 26g of fat. 1 person were impressed by this recipe. Head to the store and pick up almond, water, german #405 flour, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Similar recipes include Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars, Salted Caramel Almond Bars, and Peanut Butter, Caramel and Almond Bars.

Dietary Info:

Ingredients:

• 100 grams almond - N/A
• 300 grams sarotti half bitter chocolate - N/A
• 1 cup butter - N/A
• 24 servings chocolate caramel - N/A
• 160 grams german #405 flour - N/A
• 1.5 cups granulated sugar - N/A
• 1 cup heavy cream - N/A
• 50 grams brown sugar - N/A
• 24 servings crust - N/A
• 1 pinch salt - N/A
• 0.6666667 cup water - N/A

Instructions:

1. Preheat oven to 180C/350F.
2. Spread the almond on the baking tray and bake for 10 minutes until  they are fragrant.
3. Remove, cool and roughly chop the baked almond.Line a 28cm square baking pan with baking paper and grease the paper with butter. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.
4. Add flour and salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
5. Remove and set aside.
6. Cut the chocolate into the smaller chunks and place in a medium bowl.
7. Heat granulated sugar and water in a small saucepan over medium heat until amber, 10 to 12 minutes.
8. Remove from heat.
9. Add butter, cream, and salt. Bring the mixture to a boil, stirring until smooth. Cool briefly.
10. Pour over chocolate.
11. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
12. Pour mixture over crust.
13. Sprinkle the chopped almonds on top. Chill at least 4 hours, or overnight.
14. Cut into 24 bars.