Hazelnut Caramel Crunch Bars

Indulge in the decadent layers of Hazelnut Caramel Crunch Bars, a show-stopping treat with a buttery shortbread base, rich caramel filling infused with crunchy toasted hazelnuts, and a luscious dark chocolate topping. This irresistible recipe combines textures and flavors that are guaranteed to impress. The golden caramel layer, crafted with sweetened condensed milk and light brown sugar, perfectly balances the bittersweet notes of silky smooth dark chocolate. These bars are ideal for bake sales, dessert platters, or satisfying your sweet tooth with a little gourmet flair. With easy-to-follow steps and just 20 minutes of prep time, these impressive bars are perfect for beginners and seasoned bakers alike. Whether served as party bites or paired with a steaming cup of coffee, these Hazelnut Caramel Crunch Bars will delight every indulgence lover.

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 16

Ingredients

• 180 grams All-purpose flour
• 200 grams Unsalted butter
• 100 grams Granulated sugar
• 1 teaspoon Salt
• 150 grams Hazelnuts, toasted and roughly chopped
• 400 grams Sweetened condensed milk
• 150 grams Light brown sugar
• 3 tablespoons Golden syrup
• 200 grams Dark chocolate chips or chopped dark chocolate
• 1 teaspoon Vegetable oil
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

Step 2

In a medium bowl, combine the flour, 100 grams of butter (softened), granulated sugar, and salt. Mix until the mixture resembles fine crumbs. Press the dough evenly into the prepared pan to form the shortbread base.

Step 3

Bake the shortbread base in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 4

While the shortbread is cooling, prepare the caramel layer. In a medium saucepan over medium heat, combine the remaining 100 grams of butter, sweetened condensed milk, light brown sugar, and golden syrup.

Step 5

Stir constantly as the mixture melts and begins to thicken. Continue cooking for 6-8 minutes, or until the caramel turns a deep golden color and reaches a smooth, thick consistency.

Step 6

Remove the saucepan from the heat and stir in the vanilla extract and chopped toasted hazelnuts. Pour the caramel layer over the cooled shortbread base, spreading it evenly with a spatula. Allow the caramel to set completely (approximately 20 minutes).

Step 7

Melt the dark chocolate and vegetable oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and glossy.

Step 8

Pour the melted chocolate over the set caramel layer and spread evenly. Let the chocolate topping set at room temperature or in the refrigerator for faster results.

Step 9

Once fully set, lift the bars from the pan using the parchment overhang. Slice into 16 squares or bars using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	1454.9 grams (1454.9g)

Amount per serving	% Daily Value*
Calories	6456

Total Fat 363.40g	466%
Saturated Fat 163.20g	816%
Polyunsaturated Fat 4.20g
Cholesterol 579mg	193%
Sodium 2982mg	130%
Total Carbohydrate 788.30g	287%
Dietary Fiber 32.70g	117%
Total Sugars 605.90g
Protein 87.50g	175%

Vitamin D 32IU	160%
Calcium 1602mg	123%
Iron 29mg	159%
Potassium 3647mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 5.2%

Carbs: 46.5%