Caramel Hazelnut Cake Bars
Ingredients
- 2/3 cup salted butter, chopped ⓘ
- 1/3 cup cocoa powder ⓘ
- 1 1/2 cups brown sugar ⓘ
- 1 tsp vanilla extract
- 2 None large eggs, lightly beaten ⓘ
- 1 3/4 cups all-purpose flour, sifted ⓘ
- None None Caramel Filling
- 3/4 cup unsalted butter, chopped ⓘ
- 1/2 cup sugar ⓘ
- 2 tbsp golden syrup or corn syrup ⓘ
- 3/4 cup sweetened condensed milk ⓘ
- 1 1/3 cups hazelnuts, toasted ⓘ
- 7 oz dark chocolate, melted, cooled ⓘ
- 1 tbsp vegetable oil ⓘ
Instructions
- Preheat the oven to 325°F. Grease an 8 x 12 inch cake pan and line the base and long sides with parchment paper.
- Combine the salted butter and cocoa in a medium saucepan and stir over low heat until smooth. Add brown sugar and stir until dissolved.
- Remove from heat and add vanilla, eggs and flour; mix well. Spread into prepared pan. Bake for 20 mins. Allow to cool in the pan.
- For the caramel filling, combine the unsalted butter, sugar, syrup and condensed milk in a medium saucepan. Stir over low heat until butter has melted. Increase the heat to medium and simmer, stirring, for 13 mins, or until mixture is a dark caramel color.
- Remove from the heat and stir in the hazelnuts. Quickly spread the caramel filling evenly over the cake. Refrigerate for at least 30 mins, or until firm.
- Combine the chocolate and oil in a small bowl, then spread over the caramel filling; refrigerate until set.
- Cut into squares to serve.
Nutrition & Diet Analysis (per serving)
1335
kcal
67% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).