Crispy Caramel & Almond Bar

Foodies today are triggered by the artisan chocolate snacking bar. Simply because they expect to find more crafty, complex flavours and textures compared to the typical mass-produced snacking bar. On top, the shape and format of a snacking bar is seen as a rewarding treat.

With this recipe, you’ll lead in the indulgence rankings. Because this snacking bar is all about caramel, caramel chocolate and caramelized nuts. Hold tight for sell-out to go through the roof!


Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Gold bar

ingredients preparation
  • box(es)
    Gold coloured cocoa butter

Prepare the snackbar moulds: keep them at room temperature.

Spray the moulds with a thin layer of gold coloured cocoa butter (mix at 45°C).

Leave to set.


Shell the moulds with pre-crystallised Gold chocolate.

Allow to set for about 1 hour before filling them.

Crispy caramel

ingredients preparation
  • 308g
  • 9g
    Callebaut® cocoa butter (CB- 655)

Warm to 30°C.

  • 133g
    mini rice pops

Add the praline to the chocolate and table temper the mixture to 23°C.

Then mix in the crisps.

Roll between sheets to a thickness of 2 mm and leave to set until hand dry.

Cut out rectangles to fit in the snackbar moulds

Finishing and presentation

ingredients preparation
  • Sea salt
  • 100g

Roughly mix the caramel with the salt and bresilienne.

Pour into a piping bag and fill the snackbar shells: leave about 2 mm space for the insert. Leave to crystallise for one hour at least.


Finally fit the crispy caramel insert into the snackbar mould.
Seal the moulds.

Decorate with a small cluster of rice pops enrobed with dark chocolate and dusted with Mona Lisa Creatve Powder Gold.

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