Chocolate and caramel spiced nut bark recipe
 This chocolate bark is super-easy to make, so perfect for a last-minute present! The bark can be prepared a few days ahead and kept in the fridge. 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces1 tsp ground cardamom1 tsp ground cinnamon50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 200g/7oz dark chocolate, minimum 70% cocoa solids, broken into pieces 1 tsp ground cardamom 1 tsp ground cinnamon 50g/1¾oz cashew nuts, thinly sliced lengthways 55g/2oz almonds, thinly sliced lengthways 50g/1¾oz light brown muscovado sugar10g salted butter75ml/2½fl oz double cream 50g/1¾oz light brown muscovado sugar 10g salted butter 75ml/2½fl oz double cream Method Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes.Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set.Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Grease and line a baking sheet with baking paper. Grease and line a baking sheet with baking paper. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put half the chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Pour the melted chocolate on to the prepared baking sheet and spread into a thin, even layer. Chill in the fridge for 15 minutes, or until set. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Meanwhile, make the caramel by gently melting together the sugar and butter in a saucepan over a low heat. Stir in the cream and cook for 2 minutes. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Remove the chocolate layer from the fridge, spread the caramel sauce on top and return to the fridge for 15 minutes, or until set. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Put the remaining chocolate, cardamom and cinnamon in heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until the chocolate has melted. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Remove the chocolate-caramel from the fridge, spread with the remaining melted chocolate and sprinkle over the cashews and almonds. Chill in the fridge until set. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon. Once fully set, break the bark into pieces and place in see-through bags tied with ribbon.