Caramel Almond Bars Food

PEANUT BUTTER, CARAMEL AND ALMOND BARS

Steps:

• Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
• Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.

ALMOND BARS

Steps:

• Preheat the oven to 350 degrees F.
• In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
• Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
• For the glaze:
• In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.

CARAMEL ALMOND BARS

Steps:

• Grease 19cm x 29cm rectangular pan.
• Line base and two long sides with baking paper extending paper 2cm above edge of pan.
• For crust:.
• In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
• Press over base of prepared pan.
• Refrigerate until firm about 30 minute.
• For filling:.
• In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
• Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
• It takes about 8 minutes.
• Spread hot caramel over crumb layer,refrigerate until firm.
• Spread combined chocolate and oil over bars and leave to set.
• Caramelized almonds - garnish:.
• In small saucepan melt sugar and water bring it to the boil over high heat. Cook until golden brown takes about 5-10 minutes add sliced almonds. Stir well.
• Pour over silikon mat (silkpat)or well oiled baking tray.
• Quickly spread it out with wooden spoon. Let it cool.
• Break into pieces by hand and put on top as a garnish.