Caramel Bar

For the caramel bars, first knead a shortcrust pastry from the first five ingredients. Roll out the dough on baking paper and place in a suitable form. The dough should be about 5 mm thick – I used a small tray slightly larger than A4.

For the topping, bring the whipped cream and sugar to the boil and simmer for 10 minutes. Then stir in the sunflower seeds and the pistachios. If you like, you can grind fresh cardamom with a mill and add it. Let the mixture cool down a bit.

Preheat oven to 180 degrees, put cold tray in hot oven and bake for 10 minutes. Spread topping and bake for about 10 to 15 minutes more (bottom rack) until topping is golden brown.

Remove pan from oven, use the baking paper to quickly lift the mixture from the pan onto the countertop, immediately sprinkle the chocolate flakes on the hot pastry and cut into strips with a knife while still warm. Let the caramel bars cool and enjoy.

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