You will need:
For the biscuit base:
175g Plain Flour
125g Diced Butter
50g Caster Sugar
50g Chopped hazelnuts
For the Caramel middle:
50g Butter
50g Caster Sugar
400g Condensed milk
For the topping:
150g Nutella
150g Milk Chocolate
25g Chopped Hazelnuts
Method:
Firstly to make the biscuit base; line a tin (approx 7 inch square/18cm) with butter and baking paper.
In a bowl, to the plain flour add the caster sugar and mix. Then add the butter and using your fingertips mix until it has the consistency of breadcrumbs.
Then add the chopped hazelnuts and mixed until well combined.
Bring the mixture together to form a ball, then add the mixture into the prepared tin and spread out evenly. Then prick the top with a fork.
Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins. Then allow to cool.
For the caramel; in a saucepan over a low heat, add butter, caster sugar and condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
Then top the caramel layer with a layer of Nutella.
Then for the chocolate topping; melt the milk chocolate in a microwave for 30 secs at a time until melted. Once melted, pour over the caramel and spread evenly. Then top with the chopped hazelnuts.
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