Caramel Crunch Rocky Road

• unsalted butter, for greasing the pan
• 14 oz chocolate-covered caramels
• 5 ¼ oz dark chocolate, chopped (or chips)
• ¼ c unsalted butter
• 2 tbsp light corn syrup
• 2 ½ oz crunchy Italian-style breadsticks, lightly broken into small pieces
• 1 c plain or roasted pistachios, roughly chopped
• a good pinch of sea salt flakes

For The White Layer

• 5 ¼ oz white chocolate, chopped (or chips)
• ¼ c unsalted butter
• 2 tbsp light corn syrup
• ½ c dried cherries and berries
• ½ c dried apricots, chopped

Begin by lining with parchment paper and lightly greasing a 7 x 10-inch rectangular cake pan or an 8-inch square cake pan.

Line caramels on the bottom of the pan until you have no more spaces. It’s okay to have some gaps; when you put on the next layer, it seeps through to hold it together.

Combine dark chocolate, butter and syrup in a microwaveable bowl and heat for 1 minute. Stir until smooth. Let cool for 10 minutes. Add breadsticks to the mixture and stir to combine. Spread evenly on top of caramels.

Top chocolate layer with pistachios until covered. Use the back of a spoon to pat the mixture down and sprinkle with sea salt flakes. Refrigerate for 30 minutes to set.

For the white layer: Combine white chocolate, butter and syrup in a microwaveable bowl and heat for 1 minute. Stir until smooth. If it looks like it's starting to separate, add a little hot water one spoonful at a time, stirring after each addition until it comes back together and is smooth and glossy. Add the cherries, berries and chopped apricots and mix well.

Take the pan out of the fridge and add white layer, making sure to spread evenly, then refrigerate again for at least a few hours.

Take out and slice, then refrigerate until ready to eat.

Recipe developed by Nadiya Hussain