Step 1

Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cut caramel with a warm knife into 2cm x 1.5cm bars. Sandwich two pieces together, chocolate-side out, to make 21 bars.