Caramel Crunch Slice
Preparation time
Cooking time
Total time
This make-ahead easy to stir together Caramel Crunch Bar will please anyone who gets a slice.
Servings: 10
  • 175g butter (or vegan spread) chopped
  • 4 tablespoons golden syrup
  • Make the syrup first and then chop your ingredients whilst it cools
  • 225g digestive biscuits (or a vegan option)
  • 100g chopped dried dates
  • 50g dried cranberries, whole
  • 50g glace cherries, cut in quarters
  • 50g chopped dried apricots
  • 50g dried figs, cut in eighths
  • 50g blanched almonds, pulse to break down
  • 50g pecan nuts, chopped in half
  1. Choose a 30cm x15cm tart tin, round cake tin or two square brownie tins and tin them with cling wrap.
  2. Start by making the caramel as it needs to cool which will then give you time to cut the fruit, biscuits and nuts.
  3. Melt the butter and golden syrup together.
  4. Stirring continuously allow the mixture to simmer for three minutes, I set a timer.
  5. The mixture will bubble up so keep stirring, don't be tempted to walk away.
  6. Set aside and start cutting the fruit and nuts you have chosen.
  7. You want the bar a little rustic.
  8. When the butter and syrup have cooled, add it to all the ingredients and press in your tin of choice.
It can be made 1 week ahead of time and stored in the fridge, wrapped in a layer of greaseproof paper and cling wrap.
Recipe by Marissa's Recipes & Ideas at