Weekly BonBonBar Photo: Unbacked Caramel Nut Bars


My Caramel Nut Bar is made using heavy duty polycarbonate molds with 7 bar cavities to a mold. After I line the cavities with tempered chocolate, I make my nutty, salty, buttery caramel filling, and let it cool to 87-85F before I pipe it in using a pastry bag. At that temperature, the caramel is just viscous enough to flatten out in the cavity without melting the chocolate lining. This step has to be done with a bit of care because if there’s caramel on the sides of the cavity or pieces of nuts protrude over the height of the cavity, then the bars won’t seal properly. To seal them, tempered chocolate is poured onto them, and scraped off — the idea is to have the “backing” chocolate adhere to the molded chocolate, and caramel and nuts only get in the way at that point. Of course, I do sometimes get caramel on the sides of the mold, and I’ve found it’s most effective to scrape it completely away to get to “clean” chocolate underneath… with the tines of a fork. Carefully.

And on Sunday night… I happened to have some extra treats for myself that I had the Easter Bunny guard. Isabella’s B-Nana Cookies are too yummy to be left alone! 2

4 Responses to “Weekly BonBonBar Photo: Unbacked Caramel Nut Bars”

  1. Kevin Says:

    Thanks for the description of your process. I’ve made a bar similar to this with just peanuts and I can assure everyone it is not as easy as you make it look.

  2. brian Says:

    I love these behind the scenes posts. I was wondering if you piped in the caramel. What happens to the rejects?

  3. rainey Says:

    Loved the saltiness of these along with the crunchiness of the nuts. Seeing an enormous row of them almost makes me want to lick the screen. ;>

  4. Nina Says:

    Kevin – You said it… 🙂

    Brian – Thanks! Usually, the rejects are put unto a container, and either me, my boyfriend, or friends eat them (and I like to try a test from every batch anyway to try the next day anyway, because if the sugar isn’t caramelized properly — if there are still unmelted sugar crystals — it turns almost fudge-like rather than gooey; it just happened once, but the caramel did look diff’t as it was cooling so I should be able to recognize that if it happens again.). But since the reason for rejection is usually cosmetic, sometimes I’ll send them to friends or family. I’ve thought about doing a lottery each week to send my rejects to people (b/c there’s really no reason for me to keep them and they taste fine), but it’s a little dicey b/c the number varies every week, and I’d have to charge for shipping/packaging… and I’d still feel a little anxious about about sending out un-pretty bars. 🙂

    Rainey — LOL and I’m so glad that you liked them!

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