Chewy Gooey Nutty Caramel Bars


Preparation info

  • Difficulty


  • Makes


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About

I love these delicious bars and because they contain nuts, seeds and berries I can tell myself that they are relatively healthy! You can vary the nuts and berries; try any combination of hazelnuts, almonds, pecan nuts and dried cranberries or blueberries.


  • 135 g unsalted butter, diced, plus more for the tin
  • 45 g pine nuts
  • 90 g unsalted pistachios, roughly chopped (not too small)
  • 120 g light muscovado sugar
  • 2 tbsp runny honey
  • 45 ml double cream
  • ½ tsp vanilla extract
  • 100 g desiccated coconut
  • 60 g rolled oats
  • 50 g sunflower seeds
  • 45 g sesame seeds
  • 50 g goji berries


Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Lightly butter a 20cm square, loose-bottomed cake tin, and line the base with baking parchment.

Spread the pine nuts and pistachios out on a baking tray and lightly roast for four or five minutes. Remove from the oven and cool.

In a small pan, bring the butter, sugar and honey up to a boil and bubble away for two or three minutes, stirring all the while as it catches easily. Then add the cream and vanilla and cook for another minute or so. Set aside to cool down a little.

In a large bowl, mix all the nuts, coconut, oats, seeds and berries and pour in the caramel mixture. Mix well, then tip into the prepared tin. Bake in the oven for 12-15 minutes; it will darken a little, especially around the sides. Leave in the tin on a wire rack to cool. Chill in the fridge for an hour or so to firm up, then remove the papers and cut into 10 bars.