Caramel Almond Bars Recipes

Steps:

• In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel. Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top. Pour the caramel inside the frame and place in the freezer until frozen.
• Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
• In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color. Add the salt and butter. Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour.
• Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds.
• In a small saucepan, bring the cream, cinnamon, and glucose to a boil. Place the butter, salt, and both chocolates in a small bowl. Pour the hot cream over the chocolate and let stand for 10 seconds. Whisk to combine. Let stand at room temperature until the edges of the ganache start to crystallize.
• Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell.
• In a small saucepan, caramelize the corn syrup and sugar to a dark amber. Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil. Place the chocolate and honey in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts. Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate. Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold.

Steps:

• Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
• First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
• Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
• Pop the tray into the freezer and get on with the caramel layer.
• Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
• Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
• After the 2 hours, remove the tray from the freezer and place the toppings on.
• Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
• Place the bars onto a baking tray and back into the freezer while you make the coating.
• Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
• Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
• Enjoy!

Steps:

• Grease 19cm x 29cm rectangular pan.
• Line base and two long sides with baking paper extending paper 2cm above edge of pan.
• For crust:.
• In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
• Press over base of prepared pan.
• Refrigerate until firm about 30 minute.
• For filling:.
• In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
• Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
• It takes about 8 minutes.
• Spread hot caramel over crumb layer,refrigerate until firm.
• Spread combined chocolate and oil over bars and leave to set.
• Caramelized almonds - garnish:.
• In small saucepan melt sugar and water bring it to the boil over high heat. Cook until golden brown takes about 5-10 minutes add sliced almonds. Stir well.
• Pour over silikon mat (silkpat)or well oiled baking tray.
• Quickly spread it out with wooden spoon. Let it cool.
• Break into pieces by hand and put on top as a garnish.

Steps:

• Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
• Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.