After just one taste of this delectable delight, I couldn’t stop.

Instructions:

Toast the almonds in a 9-by-13-inch baking dish lined with parchment paper. Preheat the oven to 350°F.
Whip together 1/4 stick of butter and sugar until foamy.
Mix together the cocoa powder and flour. 13.
Be sure to bake the dish covered with batter for fifteen minutes.
Secondly, thicken the mixture by melting 2 tablespoons of butter with the sweetened condensed milk in a saucepan. After adding the vanilla, mix it in quietly.

After 8 to 10 minutes of cooking time, pour the mixture over the crust. After you drain the roasted nuts, set them aside.
Put the caramel chips and 4 tablespoons of heavy cream in a dish that can be heated in the microwave. Add the salt and nuts and whisk until combined, then pour mixture over bars.
Let cool completely before cutting.