Recently we met the lovely Catherine and Suzanne from Boutique Bake and they have been sharing their delicious baking recipes with us in their Sweet Saturday series (you can check out more of their recipes here).
And today we are squaring up with hazelnut and caramel.
Where there’s a whisk, there’s a way.
The flavour of nuts, caramel and chocolate is an absolute classic and seriously delicious! So we have put our own spin on traditional Millionaire Shortbread/Caramel Slices, with our Boutique Bake version, which has a gorgeous hazelnut biscuit base. This recipe involves 3 different layers so isn’t the quickest to whip up, but it is absolutely worth the effort, we promise!
The topping involves both milk and white chocolate melted, to make a lovely swirly pattern, so this is definitely one to impress your friends and family with!
If you would like to make this nut free, that is absolutely fine, we have included the details below.
So let’s get started!
Ingredients:
Biscuit Base
- 300g self raising flour
(simply add 350g if leaving out the nuts below) - 50g crushed/ground hazelnuts (we used a food processor to grind ours)
- 210g butter (softened)
- 100g caster sugar
Caramel Layer
- 200g caster sugar
- 200g butter
- 4 tablespoons golden syrup
- 1 x tin of condensed milk (397g)
Chocolate Topping
- 250g milk chocolate
- 50g white chocolate (optional, but looks great if you use it!)
Method:
- Preheat your oven to 160o fan/ 180oC
- Mix the flour, hazelnuts, sugar and caster sugar together with your fingertips in a large mixing bowl
- Keep mixing until the ingredients start to bind together, like bread crumbs, and are well incorporated
- Compress the mixture into your lined baking tin and press down well
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- Place in your pre-heated oven and bake for 25 minutes, until the biscuit base starts to turn golden, then remove and allow to cool in the tin
- While the biscuit is baking, start on your caramel layer
- Place the sugar, butter, golden syrup and condensed milk in a non-stick pan, over a low heat and melt
- Stir the mixture together and keep stirring until it turns from a light buttery yellow to a medium, golden brown colour
- This can take about 40 minutes, but please don’t be tempted to turn up the heat, as caramel burns really easily!
- Once your caramel is lovely and golden, remove from the heat and pour over your biscuit base, and set aside (it will start to set immediately.)
- Next melt your milk chocolate, and pour a nice even layer over the caramel
- Melt the white chocolate an using a spoon, pour thin lines horizontally across your milk chocolate layer
- Using a spoon, blend these lines into the milk chocolate layer until you have a nice swirly pattern forming (see picture below.)
- Place the dish in the fridge to set for approx. 4 - 5 hours
- Remove from the fridge and slice into 12 squares
- Enjoy!
To celebrate World Baking Day this Sunday May 17th we are giving away a hamper full of Boutique Bake goodies! If you would like to be in with a chance to win, head over to our Facebook Page for details!
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As well as Facebook you can keep up with Boutique Bake, via their website www.boutiquebake.ie, find them on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
