Place the water and sugar into a clean saucepan and set over a low heat.

Dissolve the sugar completely before allowing to come up to the boil.

Brush the sides of the pots continuously to keep crystals from forming.

Boil until the sugar turns a deep caramel colour. Be careful not to over cook it.

Remove from the heat and immediately whisk in the cream.

Place back over a gentle heat and stir until smooth and well mixed.

Remove from the heat and stir in the butter, salt and vanilla essence

Line a big tray with crease proof paper (it will make it easier to get the bars out afterwards).

In a big bowl – mix the Bio XXI Kruseli, Salted Caramel and Cranberries.

Pour the mixture into the lined tray and place in the fridge for at least 2h.

Take the hardened cake out of the tray and cut it into bars.

Enjoy!