Hazelnut caramel slice

Temper the sweetness of caramel slice by adding a layer of delicious hazelnuts.

  • 1 hr cooking
  • Makes 12 Item
  • Print


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


Hazelnut caramel slice
  • 1
    Preheat the oven to moderately slow (160°C). Grease a 20cm x 30cm lamington pan, line the base and two sides with baking paper.
  • 2
    Combine the butter and cocoa in a medium saucepan, stir over low heat until smooth. Add sugar, stir until dissolved.
  • 3
    Remove 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.
  • 4
    For 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.
  • 5
    Remove 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.
  • 6
    Combine the chocolate and oil in a small bowl then spread over the caramel filling; refrigerate until set.

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