Ingredients

A. Caramel Crunch Base

• 200 g digestive biscuits
• 70 g unsalted butter, melted
• 30 g brown sugar
• 50 g roasted hazelnuts, finely chopped
• 30 g roasted almonds, finely chopped
• 35 g salted caramel sauce
• ¼ tsp salt

B. Salted Caramel Sauce

• 180 g white sugar
• 150 g heavy cream
• 60 g unsalted butter
• 25 g glucose syrup or corn syrup
• ½ tsp sea salt
• 1 tsp vanilla

C. Caramel Marble Whip

• 500 ml heavy whipping cream, very cold
• 150 g mascarpone
• 50 g powdered sugar
• 1 tsp vanilla
• ¼ tsp salt
• 100 g prepared salted caramel sauce

D. Caramel Nut Crunch

• 60 g hazelnuts
• 40 g almonds
• 30 g pecans
• 100 g sugar
• 10 g butter
• ½ tsp sea salt

E. Decoration

• Salted caramel sauce
• Caramelized nut crunch
• Roasted hazelnuts
• Small pinch of flaky sea salt

Step 1 — Make the Salted Caramel Sauce

1. Put the heavy cream in a saucepan and warm it until hot. Do not boil.
2. Put sugar and glucose syrup into another heavy-bottomed saucepan.
3. Heat over medium heat until the sugar melts.
4. Continue cooking until it becomes a deep golden/amber caramel.
5. Remove the pan from the heat.
6. Slowly add the hot cream while whisking continuously.
7. Be careful because the caramel will bubble strongly.
8. Add the butter and stir until completely melted.
9. Add vanilla and sea salt.
10. Mix until smooth and glossy.
11. Allow the caramel to cool.

Important: Divide the caramel into portions:

• Some for the jar layers
• Some for the whipped cream
• Some for the final drizzle

Step 2 — Make the Caramel Crunch Base

1. Crush the digestive biscuits into medium/coarse crumbs.
2. Roast the hazelnuts and almonds at 170°C / 340°F for 8–10 minutes.
3. Chop the roasted nuts.
4. Mix together:
   • Biscuit crumbs
   • Brown sugar
   • Hazelnuts
   • Almonds
   • Salt
5. Add melted butter.
6. Add 35 g salted caramel sauce.
7. Mix everything thoroughly.
8. Spread onto a baking tray.
9. Bake at 170°C / 340°F for approximately 8–10 minutes.
10. Cool completely.
11. Break into small crunchy pieces.

Step 3 — Make the Caramel Nut Crunch

1. Roast hazelnuts, almonds, and pecans at 170°C / 340°F for 8–10 minutes.
2. Roughly chop them.
3. Put 100 g sugar into a dry saucepan.
4. Melt over medium heat until it becomes amber.
5. Add 10 g butter.
6. Add ½ tsp sea salt.
7. Immediately pour the caramel over the roasted nuts.
8. Spread onto parchment paper.
9. Let it cool completely.
10. Break into small pieces.

You can leave some pieces large and chunky for the topping.

Step 4 — Make the Salted Caramel Marble Whip

1. Chill your mixing bowl and whisk.
2. Add mascarpone, powdered sugar, vanilla, and salt.
3. Beat until smooth.
4. Add the cold whipping cream.
5. Whip until you get medium-firm peaks.
6. Add approximately 60 g of cooled salted caramel.
7. Fold gently.
8. Add another 20–30 g caramel.
9. Fold only 2–3 times.

Do not completely mix the caramel.

You want visible caramel streaks throughout the cream. This is what gives the dessert the marble effect shown in the picture.

Step 5 — Assemble the Jars

Use clean 250–300 ml glass jars.

First layer

Add approximately 30–35 g caramel crunch base.

Press it down very lightly.

Second layer

Add 15–20 g salted caramel sauce.

Spread it over the biscuit layer.

Third layer

Pipe 60–70 g caramel marble whip.

Use a piping bag to get a clean finish.

Fourth layer

Add another 10–15 g salted caramel.

You can drizzle it rather than spreading it completely.

Fifth layer

Pipe another 50–60 g caramel marble whip.

Sixth layer

Add 15–20 g caramelized nut crunch.

Final decoration

Finish with:

• Salted caramel drizzle
• Caramelized hazelnut/almond pieces
• Caramel crunch
• Tiny pinch of flaky sea salt

Step 6 — Chill

Cover the jars and refrigerate for at least 4 hours.

For the best texture, refrigerate overnight.

The biscuit absorbs a little caramel while the cream becomes properly set, giving you the soft/crunchy combination shown in the picture.

 Nut Information

This recipe contains tree nuts:

• Hazelnuts
• Almonds
• Pecans

It also contains dairy:

• Butter
• Heavy cream
• Mascarpone

The digestive biscuits may contain wheat/gluten.

For a peanut-free recipe

Do not substitute the tree nuts with peanuts unless specifically desired. Use certified peanut-free ingredients if the dessert is being served to someone with a peanut allergy.

For a completely nut-free version

Replace the 130 g total nuts in the crunch with:

• 80 g caramelized biscuit pieces
• 30 g toasted coconut
• 20 g extra biscuit crumbs

And verify that the biscuits, caramel, and other packaged ingredients are made in a nut-free environment if allergy safety is important.

Q/S = Quantity Sufficient (as needed).

For this recipe, Q/S can be used for:

• Salt — Q/S
• Salted caramel drizzle — Q/S
• Caramel crunch topping — Q/S
• Flaky sea salt — Q/S
• Vanilla — Q/S (if not measuring precisely)
• Decoration — Q/S