1. Preparation of the nuts
Lightly toast the almonds, peanuts, hazelnuts, pumpkin seeds, and sunflower seeds in a dry skillet.
Mix all the nuts together with the flaxseed in a large bowl and set aside.
2. Cooking the sweet base
In a pot over medium heat, melt the butter.
Add the sugar and cook until you get a golden and soft caramel.
Fold in the whipped cream a little at a time, stirring constantly to avoid lumps.
Once the mixture is homogeneous, remove from the heat.
3. Combination of ingredients
Pour the hot caramel over the nuts and mix quickly to coat them completely.
Spread the mixture in a rectangular mold previously lined with wax paper or lightly greased.
4. Chocolate Coating
Melt the 200g of chocolate in a double boiler or in the microwave (in 30-second intervals, stirring between each).
Top the trail mixture with an even layer of melted chocolate.
Let cool at room temperature or in the refrigerator until the chocolate is completely solid.
5. Cutting and presentation
Once firm, cut the bar into portions of the desired size.
Garnish with a touch of additional dried fruit or sprinkle on some cocoa powder for a professional finish.
Councils:
Customize: You can substitute some nuts according to your preferences or add a touch of cinnamon or nutmeg to give it a more Christmassy flavor.
Prevents sticking: To make the cut easier, soak the knife in hot water before cutting the bars.
Conservation: Store the bars in an airtight container in a cool, dry place. They can last up to two weeks.
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