3. Add the Crunch Layers
While the caramel is still hot and tacky, sprinkle your chopped nuts across the surface. Next, press the chocolate pieces into the caramel. The residual heat from the caramel will slightly melt the bottom of the chocolate squares, helping them “glue” to the bars without losing their distinct shape.
4. Setting and Slicing
Allow the dish to cool to room temperature, then refrigerate for at least 3 hours. This is essential for the caramel to set so it doesn’t run when you cut it. Lift the entire block out using the parchment paper and use a hot, sharp knife to cut into uniform bars.
Storage and Serving Tips
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Storage: These bars are best kept in the refrigerator in an airtight container for up to 10 days. The cold helps maintain the structural integrity of the thick caramel layer.
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Serving: For the best texture, take them out of the fridge 15 minutes before serving so the caramel softens slightly but the chocolate remains crisp.
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Gifting: Because they are so sturdy and visually striking, these make incredible gifts. Layer them in a tin with parchment paper between slices to prevent sticking.
