Hazelnut Caramel Slice

December 09, 2021

Rich, gooey and decadent! This Caramel slice has all the textural necessities of the slice we know and love but the flavour is elevated by the addition of hazelnut oil and hazelnut flour.

This slice is:

Gluten free

You'll need:

Base

½ Cup plain or gluten free flour
½ cup Hazelnut flour
½ cup desiccated coconut
½ cup brown sugar
110gm unsalted butter, melted
2 tablespoons Hazelnut Oil

Caramel Filling

125gms unsalted butter
2x 395gm tin sweetened condensed milk
1/3 cup (115gm) golden syrup

Chocolate Topping

200gm Dark Chocolate
1 Tablespoon Hazelnut Oil
Chopped roasted hazelnuts (optional)

Method:

Preheat oven to 180°c
Line 20cm x 30cm tin with baking paper
Place all of base ingredients into a bowl and mix until combined
Put mixture into tin and use the back of a spoon to press mixture until flat. If you have a second tin the same size; place a piece of baking paper over the flattened mixture. Place the second tin onto the baking paper and press down firmly.
Bake for 15 minutes until golden brown. Remove from oven and set aside until the caramel filling is ready.
Make the caramel filling while the base is cooking.
Place butter, sweetened condensed milk and golden syrup into a medium sized pot over a medium heat. Whisk or stir with a heat proof spatula until the butter is melted. Ensure that you do not miss any area on the bottom of the pot or the mixture may stick and burn.
Continue stirring or whisking for approx. 5-7 minutes until the mixture thickens.
Pour the mixture gently onto the pre-cooked base. Pouring it onto the back of a spoon slowly can minimise risk of damage to the base.
Return the tray to the oven and bake for a further 15-20 minutes or until the surface is golden. Note: The caramel will bubble away as it cooks, and will set as it cools down.
Once cooked, remove from the oven and allow to cool before refrigerating until cold.
To make the topping, place the broken chocolate & hazelnut oil into a heat proof bowl. Place bowl onto a small pot of simmering water. Ensure that the water does not touch the base of the chocolate bowl.
Pour the chocolate over the caramel and spread evenly. Sprinkle with chopped hazelnuts if desired.
Refrigerate for 30 minutes then remove from the fridge to cut chocolate before it cracks (set timer as a reminder). Using a warm dry knife, cut into squares.
Return cut slice to the fridge or eat it all at once!!!