Chocolate, Nut and Caramel Slab Bar Recipe

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Skill: easy

With just five ingredients this one-step recipe couldn’t be easier, making it a fab project to make with little chefs.


  • 75g (3oz) whole pecans, toasted
  • 75g (3oz) whole pistachios, toasted
  • 75g (3oz) whole macadamia nuts, toasted
  • 400g (14oz) dark chocolate, melted
  • 125g (4½oz) thick caramel sauce (such as dulce de leche) mixed with 1tsp sea salt
  • you will need
  • 32x22cm (13x9in) shallow baking tin, such as a Swiss Roll tin, the base and sides lined with baking parchment


  • Lay the nuts in the tin, pour over the melted chocolate, drizzle over the caramel and, using a knife, create a ripple effect. Leave somewhere cool to set overnight or for at least a couple of hours.

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(79 ratings)
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