METHOD

1) COVER CASHEWS IN BOILING WATER AND ALLOW TO SOAK FOR 15 MINS

2) WHILE CASHEWS ARE SOAKING, WHISK CARAMEL INGREDIENTS IN A SMALL BOWL AND SET ASIDE

3) DRAIN CASHEWS AND PROCESS NOUGAT INGREDIENTS IN A FOOD PROCESSOR UNTIL SMOOTH (YOU MIGHT NEED TO STOP AND SCRAPE DOWN THE SIDES A FEW TIMES)

4) MELT BOTH BATCHES OF CHOCOLATE AND COCONUT OIL IN SEPARATE BOWLS

5) ADD THE LARGER BATCH TO A BOWL WITH THE NOUGAT, CARAMEL AND RICE BUBBLES, AND MIX TO COMBINE, POUR INTO A LINED SQUARE CAKE TIN, THEN POUR THE SMALL BATCH OF CHOCOLATE OVER THE TOP, POP INTO THE FRIDGE FOR 2 HOURS TO SET BEFORE SLICING