Summary

Ingredients

For the ground:

• 125 g suar
• 250 g butter
• 500g flour
• 1 egg (s)
• 1 packet baking powder

For covering:

• 50 ml water
• 220 g suar
• 225 g butter
• 170 g caramel, liquid
• 400 g nuts, shaved, your choice

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat. For the base, knead all the ingredients well into a shortcrust pastry. Spread the dough evenly on a parchment-lined baking sheet.
2. For the topping, briefly bring the water, sugar and 125 g butter to the boil in a saucepan. Add the remaining butter and briefly bring to the boil again. Mix in the caramel and nuts well. Spread the mixture evenly on the base and bake everything for about 20 minutes until it is golden brown (keep an eye on it!).
3. Let cool well and then cut into rectangles and then into triangles. Melt the chocolate or couverture in a double boiler and dip the edges of the nut corners in the chocolate. Let cool down.
4. Note on caramel: you can buy it from Grafschafter in popular supermarkets, for example.