Nut Caramel Bars

Method

1. 1. Preheat the Oven:

   • Preheat your oven to 180°C (350°F). Grease and line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.

   2. Prepare the Crust:

   • In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 15-18 minutes or until lightly golden. Remove from the oven and let it cool slightly.

   3. Make the Nut Caramel Filling:

   • In a saucepan over medium heat, melt the butter. Add the sweetened condensed milk, brown sugar, and vanilla extract. Stir continuously until the mixture thickens and turns golden brown, about 5-7 minutes. Remove from heat and stir in the chopped mixed nuts.

   4. Assemble the Bars:

   • Pour the nut caramel filling over the baked crust, spreading it out evenly. Press the mixture down gently with a spatula to compact it. Allow it to cool to room temperature.

   5. Prepare the Chocolate Topping:

   • In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and butter, stirring until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring in between.

   6. Top with Chocolate:

   • Pour the melted chocolate over the nut caramel layer, spreading it out evenly with a spatula.

   7.Chill and Cut:

   • Refrigerate the bars for at least 2 hours or until the chocolate is set. Once set, use the parchment paper overhangs to lift the slab out of the pan. Place it on a cutting board and, using a sharp knife dipped in hot water, cut into squares or bars.

   8.Serve and Enjoy:

   • Arrange the Nut Caramel Bars on a serving plate. Store any leftovers in an airtight container in the refrigerator.

Sweet Potato and Kale Salad with Roquefort

Vegetables

Rustic Tomato and Feta Galette

Vegetables

Fresh Pomegranate Orange Juice

Non Alcoholic