Hazelnut caramel slice
Temper the sweetness of caramel slice by adding a layer of delicious hazelnuts.
- 1 hr cooking
- Makes 12 Item
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Ingredients
Hazelnut caramel slice
- 200 gram butter, chopped
- 1/2 cup (50g) cocoa powder
- 2 cup (400g) firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs, beaten lightly
- 1 1/2 cup (225g) plain flour
- 200 gram dark chocolate, melted, cooled
- 1 tablespoon vegetable oil
Caramel filling
- 180 gram unsalted butter, chopped
- 1/2 cup (110g) caster sugar
- 2 tablespoon golden syrup
- 3/4 cup (180ml) sweetened condensed milk
- 1 1/4 cup (175g) whole hazelnuts, toasted
Method
Hazelnut caramel slice
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1Preheat the oven to moderately slow (160°C). Grease a 20cm x 30cm lamington pan, line the base and two sides with baking paper.
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2Combine the butter and cocoa in a medium saucepan, stir over low heat until smooth. Add sugar, stir until dissolved.
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3Remove from heat, add vanilla, eggs and sifted flour; mix well. Spread mixture into prepared pan, bake in a moderately slow oven for 20 minutes; cool.
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4For the caramel filling, combine butter, sugar, syrup and condensed milk in a medium saucepan; stir over a low heat until butter is melted. Increase the heat to medium and simmer, stirring, for about 13 minutes or until mixture is a dark caramel colour.
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5Remove from the heat and stir in the hazelnuts. Quickly spread the caramel filling evenly over the base, refrigerate for at least 30 minutes or until firm.
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6Combine the chocolate and oil in a small bowl then spread over the caramel filling; refrigerate until set.
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