Caramel Crunch Rocky Road Bars,

Line an 11-by-7-inch baking dish or an 8-inch-square cake pan with parchment paper. Lightly grease with butter.

Line bottom of pan snugly with 8–9 (1¾-oz) pkgs caramel-filled

chocolates (such as Munchies or Rolo) in a single layer. (It’s OK to have some gaps; when you put on the next layer, it seeps through to hold it together.)

In a medium microwave-safe bowl, combine 5¼ oz dark chocolate (chopped or chips), ¼ cup (½ stick) butter and 2 Tbsp golden syrup (such as Lyle’s) or light corn syrup. Microwave 1 minute. Stir until mixture is smooth. Let cool 10 minutes. Stir in 2½ oz thin, crunchy Italianstyle breadsticks, lightly broken, until well coated. Spread evenly on top of caramel-fille` chocolates. -prinkle with 1 cup pistachios, roughly chopped. Use back of a spoon to pat mixture down. Sprinkle with a generous pinch of flaky sea salt. Refrigerate 30 minutes.

In a medium microwave-safe bowl, combine 5¼ oz white choco

late (chopped or chips), ¼ cup (½ stick) butter and 2 Tbsp golden syrup or light corn syrup. Microwave 1 minute. Stir until mixture is smooth. If it looks like it’s starting to separate, add a little hot water one spoonful at a time, mixing after each addition until smooth and glossy. Stir in a scant ½ cup dried cherries and/or berries and ½ cup dried apricots, chopped; mix well.

Remove pan from fridge. Add white layer, spreading evenly. Refrigerate 3–4 hours or until set. Carefully invert from pan; cut into 12 pieces. Refrigerate until ready to eat. Makes 12.