We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Nutty chocolate and caramel traybake
Makes: 24 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Nutty chocolate and caramel traybake
Bake Off finalist Chetna Makan shares her recipe for a nutty chocolate traybake made with salted caramel
Makes: 24 squares
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
207Kcal
Fat
14gr
Saturates
7gr
Carbs
16gr
Sugars
10gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Chetna Makan
Trained as a fashion designer in Mumbai, we saw Chetna's creativity shine on Great British Bake Off. Her books introduce colourful spices, aromatic herbs and other ingredients into traditional Western dishes.
See more of Chetna Makan’s recipes
Ingredients
- 100g pecan nuts, roughly chopped
- 50g pistachios, roughly chopped
- 100g dark chocolate chunks or chips
- 175g soft unsalted butter, plus extra, for greasing
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 25g cocoa powder
- 1 x 260g jar salted caramel sauce, chilled in the fridge
Step by step
Get ahead
The traybake keeps in an airtight container for up to 5 days, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm baking tin. Combine the nuts and chocolate in a bowl, and set aside.
- Put the butter, sugar, eggs, flour, baking powder, cocoa, a small pinch of salt and 2 tablespoons of boiling water in a big bowl, then whisk together for 2 minutes until creamy. Add half the nut mix and fold it in. Pour into the prepared tin and smooth the surface.
- Set aside 2 tablespoons of caramel sauce. Using the back of a spoon, make small dents in the mix and fill them with teaspoonfuls of chilled caramel sauce. Sprinkle the rest of the nut mix over the cake. Bake for 25 minutes, or until a skewer inserted comes out clean (avoiding the pockets of caramel).
- Once out of the oven, leave it in the tin to cool for 10 minutes before carefully removing to a wire rack, using the paper to lift it. Warm the remaining caramel sauce until runny, then drizzle on top. Cut it into squares when cool.