Makes 12 bars
- 1 ½ cups caster sugar
- 150ml single cream
- ⅓ cup golden syrup
- 20g butter, chopped
- 50g 70% dark chocolate, melted
For the base:
- 150g store-bought Scotch Finger biscuits
- ⅓ cup rolled oats
- 1 cup almond butter
- ⅓ cup maple syrup
- 2 cups natural smoked almonds, chopped
- Line a lightly greased 20 x 20cm square cake tin with non-stick baking paper, allowing 3cm overhang.
- To make the base, place the biscuits and oats in a food processor and process until it resembles a coarse crumb. Add the almond butter and maple syrup and pulse until combined. Press into the base of the tin and smooth with the back of a spoon.
- Sprinkle with half the almonds and refrigerate for 20 minutes to firm.
- Meanwhile, for the caramel, place the sugar, cream, golden syrup and butter in a medium saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium low and cook, stirring, for 15 minutes or until the temperature reaches 122°C on a sugar thermometer.
- Working quickly, pour the caramel into the tin, covering the base, and carefully sprinkle with the remaining almonds. Allow to cool completely at room temperature for 30 minutes. Refrigerate for 25-30 minutes or until firm.
- Drizzle with chocolate and set aside for 5 minutes for the chocolate to set. Using a sharp knife, cut into 12 bars.
- Store in an airtight container for 1 week.
Make sure to look for natural smoked almonds for the best flavour. Some almonds are sold with ‘smoke flavouring’; these will have a salted smoked flavouring added to them. You can substitute with roasted almonds if you can’t find natural smoke.