Chewy, gooey, nutty caramel bars

Chewy, gooey, nutty caramel bars

The Birthday Cake Book
Laura Edwards

I love these delicious bars and because they contain nuts, seeds and berries I can tell myself that they are relatively healthy! You can vary the nuts and berries; try any combination of hazelnuts, almonds, pecan nuts and dried cranberries or blueberries.


Quantity Ingredient
135g unsalted butter, diced, plus more for the tin
45g pine nuts
90g unsalted pistachios, roughly chopped
120g light muscovado sugar
2 tablespoons runny honey
45ml double cream
1/2 teaspoon vanilla extract
100g desiccated coconut
60g rolled oats
50g sunflower seeds
45g sesame seeds
50g goji berries


  1. Preheat the oven to 170°C/fan 160°C. Lightly butter a 20 cm square, loose-bottomed cake tin, and line the base with baking parchment.
  2. Spread the pine nuts and pistachios out on a baking tray and lightly roast for four or five minutes. Remove from the oven and cool.
  3. In a small pan, bring the butter, sugar and honey up to a boil and bubble away for two or three minutes, stirring all the while as it catches easily. Then add the cream and vanilla and cook for another minute or so. Set aside to cool down a little.
  4. In a large bowl, mix all the nuts, coconut, oats, seeds and berries and pour in the caramel mixture. Mix well, then tip into the prepared tin. Bake in the oven for 12–15 minutes; it will darken a little, especially around the sides. Leave in the tin on a wire rack to cool. Chill in the fridge for an hour or so to firm up, then remove the papers and cut into 10 bars.
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