This is a take on the classic caramel slice. The Nutella-caramel center is sandwiched between a dark chocolate top and hazelnut base. It is a triple-choc heaven, not for the faint hearted.
Preheat oven to 180c.
Place the flour, white chocolate, caster sugar, butter and hazelnut meal in a bowl and stir to combine. Using a pallet knife or the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper then bake for 15–20 minutes or until golden.
While the base is cooking, make the caramel filling. Combine the butter, condensed milk, nutella and golden syrup in a saucepan and place over medium heat. Stir until butter has melted. Cool slightly. Pour over the cooked base, spread evenly with a palette knife and bake for 20-25 minutes or until golden. Cool slightly and refrigerate until cold.
To make the chocolate topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Cool slightly then pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm.
Using a warm knife, cut into slices or squares to serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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