Nut bars with chocolate and porous caramel

Ingredients:

• 200 g dark chocolate (or 1 heaping cup of chips)
• 110 g of milk chocolate
• 110 g plus 1 tbsp (9 tablespoons) butter
• 3 tablespoons light molasses
• 2 and 1/4 cups salted peanuts
• 170 g of porous honey caramel
• Additional equipment: 1 springform pan (25 cm in diameter) or 1 rectangular aluminum foil pan approximately 33 x 23 x 5 cm.

Preparation:

1. Line a baking pan with aluminum foil or use an aluminum baking pan. Place the peanuts in a bowl and crumble the porous caramel into the nuts using your hands.
2. Break or chop the chocolate into pieces and place in a heavy-bottomed saucepan. Add the butter and syrup, place over low heat, and melt.
   
   Remove the melted chocolate mixture from the heat, stir in the peanuts and caramel pieces, then pour the mixture into a springform or aluminum pan. Smooth the surface as best you can, pressing it down with a silicone spatula or a hand wearing a disposable rubber glove.
3. Place in the refrigerator for about 4 hours, and when the mixture has hardened, cut it into pieces of the desired shape and size.
   
   Culinary advice: The bars can be made up to 1 day in advance. Transfer the slices to an airtight container lined with parchment paper and refrigerate for 3-4 days.