Salted caramel hazelnut bars
| Serves: | 24 bars |
| Cook's Tips: | The bars can be kept in an airtightcontainer for up to 1 week. |
Ingredients
- 1/2 cup Hazelnuts, toasted and coarsley chopped
- 120 g Pecan nuts, roasted and chopped
- 1 tbsp vanilla extract
- 1/2 tsp sea salt, plus extra to taste
- 2 cups Double cream
- 2 tbsp white sugar
- 4 Tbsp honey
- 250 ml demerara sugar
- 3/4 cup unsalted butter
- 470 g cake flour, sifted
- salt
- 2 tbsp Demerara sugar
- 600 ml 1,5 L milk
- 1 tbsp unsalted butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190ºC.
- For the bars base, beat the butter and brown sugar in an electric mixer with a paddle attachment for about 2 minutes until it becomes light
- and fluffy.
- Add the salt and flour and continue mixing until the dough begins to come together in large clumps.
- Press the dough into a 23 cm x 33 cm rectangular, non-stick baking tray, pierce with a fork and chill for about 20 minutes until firm.
- Once chilled, bake for about 18 – 20 minutes until golden brown. Transfer the baking tray to a wire rack and allow to cool completely.
- Reduce the oven to 160º°C. 7 For the filling, place the butter, sugar, honey and double cream in a saucepan over a high heat.
- Bring to the boil, stirring constantly for about 1 minute until the mixture coats the back of a spoon.
- Remove the mixture from the heat and stir in the salt, nuts and vanilla and pour it over the cooled base.
- Bake for 15 – 20 minutes until the filling bubbles.
- Carefully transfer the baking tray to a wire rack and allow the nut slab to cool completely.
- Run a paring knife around the edges of the tray and invert the slab onto a cutting board.
- Use a sharp knife to cut 2,5 cm x 7,5 cm bars.
You could enjoy this recipe too
Buy the ingredients
Add to Cart