Food, Recipes, Slices/Pies/Tarts

Hazelnut Caramel Slice

I’ve been asked a lot lately about what pregnancy cravings I’ve been getting, and apart from an increased interest in Vegemite on toast and mandarins, I haven’t had much to report. Until the other day when I suddenly got debilitating caramel slice cravings (how random!)

After trying to satisfy my sweet tooth with an overpriced store-bought piece from a cafe, I decided to make my own, but with a twist. This version features ground hazelnuts in the biscuit base which gives it a lovely nutty flavour and texture. I also stirred roasted hazelnuts through the caramel which provided a wonderful savoury crunch and offset the sweetness somewhat.

 I briefly considered topping the slice with chopped nuts too but thought that may have been slightly over the top – but by all means if you’re hazelnut-obsessed, then go for it! I used hazelnuts as that’s what was in my pantry, but this would work well with pecans, almonds or macadamias. Next time I am going to try it with peanuts!

 If you’re a caramel slice addict like me, once you’re done with this recipe may I suggest making my ANZAC Caramel Slice.  The homemade biscuit base with the oats and coconut adds a chewy and dense foundation for the smooth and creamy caramel to sit upon.

Hazelnut Caramel Slice
Prep time
Cook time
Total time
Serves: 30
  • 200g packet sweet biscuits (I used Shredded Wheatmeals)
  • 120g butter
  • 50g roasted hazelnuts, pulverised
  • 400g can sweetened condensed milk
  • 125g butter
  • ⅓ cup caster sugar
  • ⅓ cup golden syrup
  • 120g roasted hazelnuts
  • 250g dark chocolate buttons
  • 1 tbsp melted butter
  1. Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
  2. Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
  3. Transfer 50g of the hazelnuts to the food processor (keep the rest whole for later) and blitz until they form a fine powder.
  1. Line a 20cm x 20cm rectangle tin with baking paper.
  2. Crush the biscuits in the food processor and combine with the pulverised roasted hazelnuts.
  3. Melt the 120g of butter in the microwave or in a small saucepan over low heat.
  4. Add the melted butter to the biscuit and hazelnut mixture and stir until combined
  5. Press into the tin, making sure it is even. Chill in the fridge to set whilst you make the caramel.
  1. Mix together the condensed milk, butter, sugar and golden syrup in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Do not leave this unattended!
  2. Let the caramel cool slightly before pouring into the tin over your set biscuit base. Press the roasted hazelnuts into the caramel.
  3. Return to the fridge to set.
  1. Melt dark chocolate and butter in microwave or in a small saucepan over low heat (watch like a hawk so that the chocolate doesn’t burn!).
  2. Pour over the hazelnut caramel and allow to set in the fridge for a few hours before cutting into squares.

Are you as obsessed with caramel slice as I am? What’s your favourite spin on this classic?

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1 Comment

  • Reply Pat @ Wholesome Kitchen July 12, 2018 at 12:19 pm

    Absolutely adore this recipe! It’s delicious and very sweet, I love caramel!

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