Print Recipe

Hazelnut Caramel Slice

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 30
Author: Swah

Ingredients

Base:

  • 200 g packet sweet biscuits I used Shredded Wheatmeals
  • 120 g butter
  • 50 g roasted hazelnuts pulverised

Filling:

  • 400 g can sweetened condensed milk
  • 125 g butter
  • cup caster sugar
  • cup golden syrup
  • 120 g roasted hazelnuts

Topping:

  • 250 g dark chocolate buttons
  • 1 tbsp melted butter

Instructions

  • Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
  • Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
  • Transfer 50g of the hazelnuts to the food processor (keep the rest whole for later) and blitz until they form a fine powder.

Base:

  • Line a 20cm x 20cm rectangle tin with baking paper.
  • Crush the biscuits in the food processor and combine with the pulverised roasted hazelnuts.
  • Melt the 120g of butter in the microwave or in a small saucepan over low heat.
  • Add the melted butter to the biscuit and hazelnut mixture and stir until combined
  • Press into the tin, making sure it is even. Chill in the fridge to set whilst you make the caramel.

Filling:

  • 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!
  • Let the caramel cool slightly before pouring into the tin over your set biscuit base. Press the roasted hazelnuts into the caramel.
  • Return to the fridge to set.

Topping:

  • 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!).
  • Pour over the hazelnut caramel and allow to set in the fridge for a few hours before cutting into squares.