Rachel Allens Chocolate And Hazelnut Caramel Bars Recipes

RACHEL ALLEN'S CHOCOLATE AND HAZELNUT CARAMEL BARS RECIPE

Rachel Allen's chocolate and hazelnut caramel bars recipe image

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Provided by Rachel Allen

Categories Dessert

Yield Makes: 30

Number Of Ingredients 5

Ingredients

200g (7oz) butter
50g (2oz) cocoa powder
300g (11oz) caster sugar
2 eggs, beaten
225g (8oz) plain flour

Steps:

Preheat the oven to 160°C (325°F, gas mark 3) and line the base or grease a small Swiss roll tin measuring 20 x 30cm (8 x 12in).
In a medium-sized saucepan over a medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth. Remove from the heat and stir in the eggs until mixed and then the plain flour. Spread the chocolate base over the prepared tin and bake in the oven for 20 mins until firm on top. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
In a medium-sized saucepan and over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 mins until the mixture is dark caramel in colour - do not let it burn. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set. Cut into squares.These will keep for a week in an airtight container.

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