Hazelnut Slice Bars
Indulge in the ultimate treat with these Hazelnut Slice Bars, a decadent layer dessert that combines buttery shortbread, rich hazelnut caramel, and silky chocolate ganache. Perfectly crispy and crumbly on the bottom, these bars are elevated by a gooey caramel filling packed with roasted hazelnuts for a nutty crunch, then topped with a luxurious layer of dark chocolate for the perfect finishing touch. A sprinkle of sea salt adds an optional pop of flavor that takes these bars to gourmet levels. With just 20 minutes of prep time and simple ingredients like sweetened condensed milk and corn syrup, this recipe is easy to follow yet impressively indulgent. An ideal choice for bake sales, special occasions, or simply satisfying your sweet tooth, these hazelnut bars store beautifully for up to five days—though they probably won’t last that long!
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Ingredients
- 200 grams all-purpose flour
- 150 grams unsalted butter
- 50 grams granulated sugar
- 200 grams hazelnuts, roasted and roughly chopped
- 400 grams sweetened condensed milk
- 100 grams light brown sugar
- 50 grams corn syrup
- 200 grams dark chocolate
- 50 milliliters heavy cream
- 1 teaspoon sea salt (optional, for garnish)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
Step 2
To make the shortbread base: In a medium mixing bowl, combine the all-purpose flour and granulated sugar. Add in the unsalted butter and rub it in with your fingers until the mixture resembles coarse crumbs.
Step 3
Press the shortbread mixture evenly into the prepared baking pan. Prick the surface with a fork to prevent puffing during baking.
Step 4
Bake the shortbread base for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool completely in the pan.
Step 5
To prepare the hazelnut caramel filling: In a medium saucepan, combine sweetened condensed milk, light brown sugar, unsalted butter (from the shortbread base quantity), and corn syrup. Heat over medium-low heat, stirring constantly, until the mixture thickens and turns golden brown (this will take about 8-10 minutes).
Step 6
Stir in the roasted chopped hazelnuts and quickly pour the caramel over the cooled shortbread base, spreading evenly with a spatula. Let it cool and set completely.
Step 7
To make the chocolate topping: Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (or microwave in short bursts). Stir in the heavy cream until smooth and glossy.
Step 8
Pour the chocolate mixture over the caramel layer and spread evenly. If desired, sprinkle sea salt over the top for an added flavor boost.
Step 9
Refrigerate the bars for at least 2 hours, or until fully set.
Step 10
Use the parchment paper overhang to lift the bars out of the pan. Slice into 12 evenly-sized bars using a sharp knife, wiping the blade clean between cuts for neater slices.
Step 11
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | 1405.7 grams (1405.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6343 |
| Total Fat 367.00g | 471% |
| Saturated Fat 151.80g | 759% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 532mg | 177% |
| Sodium 2842mg | 124% |
| Total Carbohydrate 712.10g | 259% |
| Dietary Fiber 38.80g | 139% |
| Total Sugars 513.80g | |
| Protein 97.50g | 195% |
| Vitamin D 32IU | 160% |
| Calcium 1620mg | 125% |
| Iron 42mg | 231% |
| Potassium 4646mg | 99% |
Source of Calories