Caramel and Almond Chocolate Bars

Caramel and Almond Chocolate Bars – Tiakarete Karamea me te Aramona

I like to think of these little morsels of goodness as homemade versions of the New Zealand Chocolate Picnic Bar. It starts with my caramel and almond slice recipe. This has an almond butter and butter biscuit base, a delicious karamea (caramel) in the centre with aramona (almonds) instead of peanuts sitting on top. Then it is lovingly dipped in tiakarete parauri (dark chocolate) and sprinkled with aramona kua tapahia (chopped almonds) and tote (salt). They are so delicious and make the perfect homemade gift. Choose the size you want too, I think these are best as little bite size pieces.

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Caramel and Almond Chocolate Bar

A homemade picnic bar made using my caramel and almond slice, cutting in to small pieces and dunking them in chocolate. The perfect gift to give to someone in need or a party treat!

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Servings 25 mini chocolate bars

Ingredients

Caramel and Almond Slice – Keke Karamea me te Aramona

• 1 quantity caramel and almond slice

The Chocolate – Te Tiakarete

• 400 g tiakarete parauri (dark chocolate, 50%)
• 2 tbsp noni (oil, neutral flavoured)
• ½ C aramona kua tapahia (chopped almonds)
• Tote (salt, flakes are best)

Instructions

Caramel and Almond Slice – Keke Karamea me te Aramona

• Make one batch of caramel and almond slice as per the instructions. Allow to cool.
• Cut into 25 bites size pieces. You can make them bigger if you prefer.

The Chocolate – Te Tiakarete

• Chop the tiakarete parauri (dark chocolate) in to fine pieces and add to a medium bowl. Add the noni (oil).
• Fill a pot a quarter filled and bring it to a gentle simmer. Place the bowl on top. Make sure the bowl is not touching the water. Gently melt it until smooth. Remove from the heat.
• Use a fork to a dip piece of the caramel almond slice in to the tiakarete (chocolate) and lift it out. Use a spoon to drizzle the chocolate over the top. Scrape the bottom of the bar to remove the excess chocolate and move to a piece of baking paper.
• Sprinkle a few of the aramona (almonds) on top with a little tote (salt). Continue with the remaining pieces, following the same technique with each one.
• Once complete, chill in the fridge for 20 minutes or so until the chocolate is hard. Transfer to a large container with a lid. This will keep well in the fridge or a cool cupboard for 1-2 weeks.

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