Ok, so Caramel Nut Crunch Bars. I’m not even a huge fan of nuts but these beauties could possibly be the greatest thing I have EVER made in the KitchenMason kitchen! They’re seriously incredible! With a beautifully crunchy biscuit base, a gooey caramel & pecan filling and a milk chocolate topping, I think we’re onto a winner here…
Here is what you will need to make 15 large bars or 30 mini finger bars.
(Recipe adapted from Love Foodies)
For the Biscuit Base
- 225g Unsalted Butter, Room Temp & Cubed
- 130g Light Brown Soft Sugar
- 330g Plain Flour
- Pinch of Salt
For the Topping
- 110g Unsalted Butter
- 200g Light Brown Soft Sugar
- 110g Honey
- 2 tbsp Double Cream
- 290g Pecans, Roughly Chopped
- 300g Milk Chocolate
- 30 x 20cm (12 x 8″) Rectangular Baking Tin
Preheat your oven to 180°C/Fan 160°C and grease & line the base and sides of the baking tin.
To make the biscuit base, tip the butter, sugar, plain flour & salt into an electric stand mixer and beat on a medium speed for a minute or two until it forms a crumbly dough. Alternatively, you can achieve the same result by using an electric hand whisk & a large bowl.
Firmly press the dough into the prepared base and bake in the preheated oven for 25-30 minutes until golden & crisp.
Meanwhile, let’s make the filling.
In a large frying pan/saucepan over a medium heat, melt together the butter, sugar, honey & double cream. Bring to the boil and boil for 1-2 minutes. You can stir if you need to.
Tip in the chopped pecans and give it a stir.
When the biscuit base is cooked and while it is still hot, pour over the caramel pecan filling and spread out evenly with the back of a spoon.
Pop back into the oven for about 15-20 minutes.
Allow to cool completely in the tin before moving onto the next step.
Break the chocolate into a large microwavable bowl. Reduce your microwave’s power to 50% and heat the chocolate for 20 seconds. Give it a really good stir and heat again for a further 20 seconds. Repeat until the chocolate is half melted then stir stir stir! This is the easiest way to temper chocolate. Just don’t let it get too warm and it will be fine.
Pour the melted chocolate over the top and quickly spread out using the back of a spoon.
Allow to set at room temperature if possible but you can pop it in the fridge if you’re short on time.
Slice into 15 large bars (by cutting a 3 x 5 grid) or halve those 15 to make 30 mini finger bars. If you want to be precise, use a knife dipped in hot water & wipe dry between each cut.
Store in an airtight container at room temperature and consume with about 5 days.
Go on, have another look…
Alright alright! You can wipe that drool off your face now thank you! Honestly, I cannot convey the extent of how amazing these Caramel Nut Crunch Bars are. I mean seriously, the texture of the caramel teamed up with the crunch from the pecans is just incredible! The biscuit is so brilliantly crunchy too, the whole thing just works. Ok, stop reading, just get up off your bum and go and make them now. You won’t regret it I promise!
I hope you enjoyed the post my lovelies, until next time.