Butterscotch almond bars

These delicious chocolate-coated bars will keep for up to a week, so they make a lovely gift, or as a make-ahead treat to share at a gathering. You could also add some chopped candied fruit to the butterscotch almond layer.

Butterscotch almond bars. Credit: The Chocolate Queen

• makes

  24

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Mid

Stream free On Demand

The Chocolate Queen

series • 

cooking

PG

series • 

cooking

PG

Ingredients

• vegetable oil spray, for greasing
• 50 g honey
• 275 g caster sugar
• ½ tsp (3g) sea salt
• 100 ml thickened cream
• ½ tsp bicarbonate soda
• 50 g unsalted butter, cubed
• 125 g flaked almonds, roasted
• 350 g good-quality milk chocolate

Cooling time: 45 minutes + 10 minutes

Instructions

1. Lightly grease a 20 cm x 35 cm slice tin and line with baking paper.
2. Place the honey, sugar, salt, and cream in a large saucepan over low-medium heat (or an induction cooktop on setting 4) and whisk continuously until the mixture begins to boil.
3. Add the bicarbonate soda and whisk vigorously. Continue to whisk while cooking the mixture to 117°C.
4. Remove from the heat and add the butter, whisking to incorporate.
5. Add the flaked almonds and quickly fold through, then pour the mixture into the prepared slice tin and spread it out evenly. Allow to cool at room temperature.
6. For the coating, temper the chocolate by placing it into a saucepan over low-medium heat (or over an induction cook-top on setting 4). Stir continuously until you have 50 per cent solids and 50 per cent liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
7. Remove the butterscotch almond slice from the tin and remove the baking paper.
8. Pour some of the tempered dark chocolate over the completely cooled slice to form a thin, even layer and allow to set.
9. Flip the slice upside down and pour the remaining tempered chocolate over the surface. Spread the chocolate to the edges while creating a textured pattern.
10. Allow to set for 5-10 minutes before slicing into individual bars, approximately 70 mm x 30 mm in size.

Note

Store in an airtight container for up to 7 days.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Chocolate Queen

series • 

cooking

PG

series • 

cooking

PG