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Salted Caramel and Hazelnut Slice | mylittlelarder.com

Salted Caramel and Hazelnut Slice

Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Total Time 2 hours 5 minutes
Servings 25 -36
Author My Little Larder

Ingredients

Base:

  • 125 g/4.4oz 1 stick unsalted butter
  • 1/4 cup brown sugar
  • 1/2 cup desiccated coconut
  • 1 1/4 cup whole rolled oats
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • pinch of sea salt

Caramel:

  • 2 x cans sweetened condensed milk
  • 125 g/4.4oz 1 stick unsalted butter, cubed
  • 1/3 cup golden syrup
  • pinch of sea salt
  • 3/4 cup 100g/3.5oz whole roasted hazelnuts (see note)

Chocolate topping:

  • 200 g/7oz dark chocolate at least 50pct cocoa solids, roughly chopped
  • 1 Tbsp vegetable oil
  • flaky sea salt to serve

Instructions

Base:

  1. Preheat oven to 180C/350F. Grease and line a 20cm/8in square baking tin.
  2. Put butter and brown sugar in a large saucepan and heat over low heat until melted.
  3. Remove from heat and add coconut, rolled oats, flour and baking powder and mix well to combine. Using the back of a spoon, press the base firmly into the prepared tin. Bake for approximately 15 minutes or until golden.

Caramel:

  1. While the base is cooking, make the caramel filling. Give the saucepan a quick wash and dry then place all ingredients for the caramel in the saucepan over low heat stirring continuously. Cook until butter has melted and caramel has thickened slightly.
  2. Sprinkle the hazelnuts over the base. Pour over the caramel and place back in the oven for 15-20 minutes or until golden. Remove from oven and refrigerate until cold. In the photos I forgot to sprinkle over the hazelnuts first, it's okay if you forget too and sprinkle them over the caramel instead just poke them down a little into the caramel with a spoon.

Chocolate topping:

  1. Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water (bain marie) ensuring the bowl doesn’t touch the water. Stir continuously until chocolate is melted and smooth. Pour over cold caramel and refrigerate for another 30 minutes or until firm. Sprinkle with a little flaky sea salt, cut and serve.

Recipe Notes

I’m a bit lazy and buy my hazelnuts already toasted. But if you can’t find toasted hazelnuts or want to do it yourself then place hazelnuts on a baking tray and bake in a preheated oven on 180C for 5-10 minutes until toasted and fragrant. Make sure you keep a close eye on the nuts as they can burn easily. Alternatively place them in a dry cast iron fry pan (skillet) and toast over medium heat until toasted and fragrant. Don’t worry about rubbing off the hazelnut skins (too much work in my mind) they’re fine in the slice.