Ingredients:

For the Cashew Caramel Base:

• 100 g cashew nuts
• 80 g white chocolate
• 25 g butter
• 360 g condensed milk
• 100 g dried cranberries

For the Dark Chocolate Nut Layer:

• 200 g dark chocolate
• 1/3 cup walnuts
• 1/3 cup almonds
• 1/3 cup cashews
• 1 teaspoon instant coffee
• 1 tablespoon boiling water
• 3 tablespoons condensed milk
• 25 g butter

For the White Chocolate Apricot Layer:

• 200 g white chocolate
• 25 g butter
• 1 tablespoon boiling water
• 1 tablespoon condensed milk
• Zest of 1 lemon
• 50 g dried apricots
• 50 g dried cranberries

Step-by-Step Instructions:

Step 1: Prepare the Cashew Caramel Base

1. Fry the cashews: In a medium-sized skillet over medium-low heat, fry the cashew nuts until they turn slightly golden and aromatic. Be careful not to burn them.
2. Melt the butter and white chocolate: In the same skillet, add 25 g butter and 80 g white chocolate, stirring constantly until fully melted and combined.
3. Add the condensed milk: Pour in 360 g of condensed milk and stir continuously while cooking over medium-low heat.
4. Incorporate the cranberries: Add 100 g of dried cranberries to the mixture, which will provide a delightful tart contrast to the sweetness.
5. Cook until thickened: Continue cooking and stirring until the mixture thickens and turns lightly golden brown, around 3-5 minutes.
6. Form the base: Pour the mixture into a 15×15 cm pan lined with parchment paper, smoothing the surface with a spatula.
7. Cool and refrigerate: Cover with cling film and let it cool at room temperature. Once cooled, transfer to the fridge for 4 hours to set.

Step 2: Prepare the Dark Chocolate Nut Layer

1. Melt the dark chocolate: In a heatproof bowl set over a pot of simmering water, melt 200 g of dark chocolate and 25 g butter until smooth. Stir occasionally to avoid burning.
2. Prepare the coffee mixture: Dissolve 1 teaspoon of instant coffee in 1 tablespoon of boiling water. Add this to the chocolate mixture, along with 3 tablespoons of condensed milk, and stir until fully combined.
3. Toast the nuts: In a dry pan, lightly toast the walnuts, almonds, and cashews (1/3 cup each) until fragrant. Allow them to cool slightly.
4. Combine and spread the mixture: Stir the toasted nuts into the melted chocolate mixture and pour this over the cooled cashew caramel base. Smooth the surface and return to the refrigerator or a cool place to set.

Step 3: Prepare the White Chocolate Apricot Layer

1. Melt the white chocolate: Again, using the double boiler method, melt 200 g of white chocolate and 25 g butter in a heatproof bowl over simmering water.
2. Prepare the lemon zest and fruit: Finely zest one lemon and chop 50 g of dried apricots and 50 g of dried cranberries. Set aside.
3. Mix in the flavorings: Stir in 1 tablespoon of boiling water, 1 tablespoon of condensed milk, and the lemon zest into the melted white chocolate mixture. Continue stirring until smooth.
4. Add the dried fruits: Fold in the chopped apricots and cranberries.
5. Spread the white chocolate layer: Pour this mixture over the dark chocolate nut layer, smoothing it with a spatula.
6. Chill and set: Cover with cling film and place the entire dessert in the fridge for at least 4 hours, preferably overnight for the best results.

Step 4: Final Touches

1. Prepare for serving: Before serving, take the dessert out of the fridge and let it sit at room temperature for about 15 minutes.
2. Cut into portions: Carefully slice the bars into your desired portion sizes. You should get about 15-20 pieces, depending on how large you cut them.
3. Serve and enjoy: These decadent bars are perfect for tea time or as an indulgent snack. Enjoy the layered flavors of caramel, nuts, dried fruits, and rich chocolate.

Cooking Tips:

• Nuts: Toasting the nuts enhances their flavor and adds a delightful crunch. Be sure to watch them closely while toasting to avoid burning.
• Chocolate melting: When melting chocolate, always use the double boiler method to prevent it from burning. Stir frequently and remove from heat once fully melted.
• Cutting the bars: Use a sharp knife to slice the bars for clean cuts. Allowing the bars to rest at room temperature before cutting will prevent cracking and make slicing easier.
• Substitutions: You can substitute the nuts and dried fruits with your favorites. Try pistachios, dried cherries, or raisins for different flavor combinations.

Storage:

• Refrigeration: Store the bars in an airtight container in the fridge for up to 1 week.
• Freezing: You can freeze the bars for up to 3 months. To serve, thaw them in the fridge overnight or at room temperature for about 30 minutes before eating.

Nutritional Information (Per Serving, Approx.):

• Calories: 280 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 10mg
• Fiber: 3g
• Sugar: 18g

FAQs:

1. Can I use milk chocolate instead of dark chocolate?
   • Yes, you can substitute dark chocolate with milk chocolate if you prefer a sweeter flavor. Just keep in mind that the overall sweetness of the bars will increase.
2. Can I make these bars vegan?
   • You can make vegan substitutions by using dairy-free white and dark chocolates, vegan butter, and plant-based condensed milk alternatives.
3. How long do these bars last?
   • These bars can last for up to a week when stored in the fridge. They can also be frozen for up to three months.
4. Can I use other dried fruits?
   • Absolutely! Feel free to experiment with different dried fruits like raisins, dried cherries, or dried figs to add new flavor combinations.

Conclusion: Nutty Cranberry Caramel Toffee Bars with Layered Chocolate offer a delightful combination of textures and flavors. From the creamy and sweet cashew caramel base to the rich dark and white chocolate layers filled with crunchy nuts and tart dried fruits, these bars are the perfect balance of sweetness and richness. Whether you enjoy them with your afternoon tea or as a dessert after dinner, these treats are sure to impress family and friends. So, why not give them a try and indulge in the homemade goodness of layered chocolate toffee bars?