This is an easy recipe that makes 30 bars, so you can freeze some of them for another time if you wish. Everybody is going to love these sweet, delicious bars! For the chocolate base
200 g butter
50 g cocoa powder
300 g caster sugar
2 eggs, beaten
225 g plain flour
For the almond caramel layer
125 g butter
1 x 397 g tin condensed milk
2 tbsp golden syrup
75 g caster sugar
125 g toasted and halved almonds
For the chocolate topping
200 g dark chocolate, chopped
1 tbsp sunflower oil
Heat oven to 160°C and line or grease a small Swiss roll tin measuring 20 x 30 cm.
Place a medium-size saucepan over a medium heat and melt the butter for the chocolate base. Stir in the cocoa powder and sugar and mix until smooth. Remove from the heat, stir in the eggs until completely combined, then stir in the plain flour. Spread the chocolate base over the prepared tin and bake for 20 minutes until firm on top. Remove from the oven and set aside to cool while you make the almond caramel layer.
Place the cleaned medium-size saucepan back over a medium heat, melt the butter, then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes, until the mixture is dark caramel in color, do not let it burn. Remove from the heat and stir in the almonds. Spread evenly over the chocolate base and allow to cool.
Meanwhile, for the topping, melt the chocolate in a bowl sitting over a saucepan of simmering water. When melted, stir in the oil, then pour over the caramel layer and smooth out, leaving to cool and set in the fridge. Cut into squares.
Enjoy!
