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Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
Melt butter in a small saucepan over low heat, add almonds; cook for 5 minutes or until a light golden brown colour. Add caramels, stir over low heat until melted; pour off any excess butter.
Return nut mixture to heat, add cream; cook, stirring, over medium-low heat, for 4 minutes or until thickened slightly. Spread mixture evenly into pan. Refrigerate until set.
Place chocolate in a medium heatproof bowl over a medium pan of simmering water (don’t let water touch base of bowl); stir until melted. Spread evenly over caramel, refrigerate until set.
Cut caramel with a warm knife into 2cm x 1.5cm bars. Sandwich two pieces together, chocolate-side out, to make 21 bars.
You can use slivered almonds instead of blanched. We used Jersey Caramels, available in the confectionary aisle of the supermarket. Store bars in an airtight container, in the fridge, for up to 2 weeks.Note