Daim Bar Recipe
Servings: 6 large bars
Ingredients
Caramel filling
- 250 g sugar
- 100 g butter
- 50 g corn syrup
- 75 g ground almonds
- 400 g milk chocolate
Instructions
- Prepare a mould: It's easiest to spread the caramel on aluminium foil. You can use a cutting board to shape it into a shallow mould. You'll need a mould that measures approximately 35x24 cm.
- Make caramel: Add butter, sugar and corn syrup to a pot and let it caramelise on low heat for 4-5 minutes until it reaches a lightly golden colour. You don't need to stir it, it'll make itself
- Add ground almonds: Once it reached the desired colour, take it off the heat and add ground almonds to the pot, mix well. It will slightly harden so put it back over heat for a couple of minutes to soften a little. Make sure to stir so the bottom doesn't burn
- Flatten caramel layer: Quickly pour the almond-caramel in the mould and quickly flatten it. It hardens fast to use a spatula or rolling pin to get a thin, flat layer. Once it's in shape, cut it into pieces, you can make large bars or bite sized pieces. It's good to cut the caramel before it's too hard and cold. Set it aside
- Chocolate cover: Melt chocolate in a water bath and then cover the caramel bars in chocolate. You can use a brush, spoon or pour it over. Make sure both sides are covered
- Chill: Let it cool and harden on parchment paper in the fridge