Wednesday, 29 January 2014

Chocolate Hazelnut Caramel bars

When I first got in to baking a couple of years ago, I came across some amazing recipes and some that were definitely a fail. Sometimes picking recipes from the internet doesn't quite work out, and after a couple of flops I turned to watching tv shows that showed you the entire process of making something.

That's when I came across Rachel Allen's recipes. They were awesome! I spent my relaxing time watching her baking programs..  and that's when I saw it!! 
She baked- Chocolate Hazelnut Caramel Bars.

Yup. Even the name sounds crazily, mouth-wateringly tempting! 

The great thing was the straightforward recipe. Yes it was a bit of a process because of the layers and quite time consuming but I simply HAD to try it! ASAP!!!

The base is a dense, chocolatey brownie.. Topped with a golden, chewy, gorgeous caramel that's folded with toasted hazelnuts...
and then a thick layer of chocolate. Here I don't go for dark chocolate but for pure Cadburys Dairy milk!
Just to add to the indulgence :-)

This is without a doubt, my MOST favourite and decadent recipe ever!

You need to try it. Now. Go!

Apologies for the HIDEOUS photography lol


For the chocolate base:
200 g butter
50 g cocoa powder
300 g caster sugar
2 free range eggs (beaten)
225 g plain flour
125 g butter

For the hazelnut caramel layer:
397 g tin condensed milk
2 tblsp golden syrup
75 g caster sugar
125 g toasted and halved hazelnuts

For the chocolate topping:
200 g dark chocolate (chopped)
1 tblsp sunflower or vegetable oil 


Preheat the oven to 160°C (325°F, gas mark 3) and line the base or grease a small Swiss roll tin measuring 20 x 30cm (8 x 12in). 

In a medium-sized saucepan over a medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth. 

Remove from the heat and stir in the eggs until mixed and then the plain flour. Spread the chocolate base over the prepared tin and bake in the oven for 20 mins until firm on top. 

Remove from the oven and set aside to cool while you make the hazelnut caramel layer. In a medium-sized saucepan and over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. 

Turn the heat to low and stir continuously for 12-15 mins until the mixture is dark caramel in colour - do not let it burn. Remove from the heat and stir in the nuts. 

Spread evenly over the chocolate base and allow to cool. Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). 

When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set. Cut into squares. These will keep for a week in an airtight container... If they last that long!  

Enjoy :-)