Directions

1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof paper and set to one side.
2. Drain and rinse your cashews under warm water. Shake off the water and add to the food processor with the rest of your nougat ingredients, and blend until a smooth dough forms. You may need to scrape the sides a few times during this process to ensure everything is mixed well. Now scoop out the dough into your brownie tin and press down to make a nice even layer. Transfer to the freezer and leave to set for 10 minutes.
3. Now repeat this process by adding all caramel ingredients to the food processor. Remove your brownie tin from the freezer and spread the caramel evenly on top. Return to freezer to set for around 30 minutes.
4. Place your chocolate ingredients over a bain-marie on a very low heat, and melt until all ingredients are combined. Stir well, then set aside to cool.
5. Remove your brownie tin from the freezer and slice into 8 bars. Set up a wire rack with a little greaseproof paper underneath to catch any chocolate drips!
6. Take a bar and immerse it into the chocolate until fully coated. Remove and hold above the bowl for 10 seconds to catch any drips. Place onto the wire rack then repeat with the remaining bars. Repeat the dipping process for each bar 2 or 3 times until all of the raw chocolate has gone.
7. When each bar has begun to dry gently lift them from the wire rack with a fork and transfer to a tray or box lined with greaseproof paper. Place into the freezer for around 15 minutes until set. Store in an air tight container in the fridge and enjoy within one week.