There are desserts that you ‘sweet starve’ yourself for, one bite and wham!!!! This Hazelnut & caramel chocolate squares dear reader is one such dessert that I promise will leave you wanting and anticipating for your next cheat day or treat. Crunchy hazelnuts with sweet gooey salted caramel and a slightly bitter dark chocolate to balance it all. Oh, I almost forgot the shortbread crust that holds it all together.
This recipe was inspired by Cupcake Jemma. I happened to stumble upon her video on one of those nights spent underneath the blanket trying to go undetected watching YouTube videos. You are probably wondering why I was hiding underneath the blanket? Well, I didn’t want to wake little Miss Sara.
Make these hazelnut & caramel chocolate squares to wow them during that anticipated bake sale, for yourself or a loved one. Either way, it is easy to make and is sure to be a hit! Here’s how to make it:
How to Make Hazelnut & Caramel Chocolate Squares
Make the Shortbread
The shortbread for these hazelnut & caramel chocolate squares takes a quick and easy 5 minutes. In this recipe, I do not use a food processor because I don’t think it’s a tool that most of us have. So in that spirit, I grate the butter, however, if you have a food processor you can use it in the next step.
Sift your flour, sugar, and salt into a bowl (or food processor if using) and use a spatula to mix until the dough is in little crumbs. Pour in the vanilla and quickly mix using your hands just until it comes together and forms large chunks of dough with no flour pockets as shown below.
Tip the dough into a 10 x 3-inch square baking tin lined with parchment paper, evenly spread it with your hands, and use the bottom of a glass or object with a flat surface to flatten. Fold the edges of the parchment paper onto the dough to get neat even edges.
Bake the shortbread crust 175°C / 347°F for 35 minutes rotating the baking tin halfway through to ensure even baking and browning. When it is ready, let it cool completely before topping it.
Toast the Hazelnuts
Toast the raw blanched hazelnuts over medium-high heat for 5-7 minutes giving the pan a little shake every few minutes to ensure even browning.
Once they are ready, take them off the fire and let them cool for a few minutes. Then use the bottom of a glass to gently press on the hazelnuts to split them (not crush them).
Make the Salted Caramel
Caramel or ‘liquid gold’ as I call it just sticks it all together. The recipe is as simple as adding the sugar and water to a pot and letting that turn to a syrup then caramelize and finish with the cream and a pinch of salt. Here is the easy recipe.
Top the Shortbread
The shortbread crust should be ready and completely cooled by now. Evenly spread the split hazelnuts onto it, then top that with the caramel. Give the tin a gentle tap to ensure the caramel is evenly spread then let it set in the fridge for 1 hour or the freezer for 20-30 minutes. You just want it to firm up.
While the shortbread sets, melt your chocolate. Cut the chocolate into small chunks and melt 3/4 of it in the microwave for 1 1/2 – 2 minutes, making sure to check and stir it every 20 seconds. If you do not have a microwave you can melt it in a heatproof bowl over a bain-marie (make sure the bowl doesn’t touch the water).
When the chocolate has completely melted, add the leftover chopped chocolate to it and stir until it melts. In the event that it doesn’t, pop it in the microwave (or over the bain-marie) for a few seconds until it is all melted.
Pour the chocolate over the set shortbread and quickly (because due to the difference in temperature it will solidify quickly) use a spatula to even it out. Put it in the fridge to set for 30 minutes to 1 hour. The chocolate should be firm.
Portion the hazelnut & caramel chocolate squares to your preferred size and store the leftovers in an airtight container preferably in the fridge or kitchen counter (away from heat).
Did you like the hazelnut & caramel chocolate squares, if so, I would appreciate it if you could please rate it below. If you didn’t enjoy them, please tell me why 🙁 . To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, or subscribe on Youtube or by email below to be notified of new posts.
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Hazelnut & caramel chocolate squares
(+20 rating, 4 votes)
Loading...Shortbread crust with crunchy toasted hazelnuts, sweet gooey salted caramel, and a slightly bitter dark chocolate to balance it all.
Ingredients
- FOR THE SHORTBREAD
- 270g plain flour/all-purpose flour
- 100g granulated sugar
- 1/4 teaspoon sea salt
- 200g cold unsalted butter
- 1 tablespoon vanilla extract
- FOR THE TOPPING
- 150g raw blanched hazelnuts
- 360g salted caramel (see a link to the recipe above)
- 260g 70% dark chocolate
Instructions
Prepare the shortbread
Preheat the oven to 175°C / 347°F
Lightly butter and line a 10 x 3-inch square baking tin with parchment paper ensuring there is some hanging over for easier removal.
Add the sugar, salt, and flour into a bowl and stir to combine, then grate the butter into the bowl with the dry ingredients straight from the fridge- the butter should be cold
Using a spatula, mix the butter with the dry ingredients to form a shaggy mixture, then pour in the vanilla and quickly 'knead' it into the shortbread dough- it should take 1-2 minutes. There should be no flour pockets and the mixture should be in large chunks.
Tip the dough into the baking tin and spread it out to all corners, pressing firmly into an even layer (you could use the bottom of a glass). Next, fold the parchment paper onto the dough, pressing on the edges to form a neat edge. Repeat for all sides.
Bake in the middle of the oven for 35 minutes and turn the baking tin halfway through baking for even browning.
Prepare other ingredients
While the shortbread bakes, toast the hazelnuts
Put the blanched hazelnuts on a pan over medium-high heat, give the pan a little wiggle every few minutes to ensure even toasting. It should take 5-7 minutes to get them to a slightly browned color.
Leave to cool for a few minutes then roughly chop. (Tip: To break the nuts into halves instead of small pieces use the bottom of a glass, lightly press on the nuts until split in half.)
Prepare the caramel (see a link to the recipe in the post above)
Once the shortbread crust is ready, leave it to cool completely before topping
Bring it together
Evenly spread the hazelnuts over the shortbread crust and pour the caramel over it. Give the baking tin a little wiggle then let it set in the fridge for 1 hour or in the freezer for 20-30 minutes
Cut the chocolate into small pieces, then melt 3/4 of it in the microwave for about 1 1/2 minutes, stirring well between short bursts of 20 seconds. When it is all melted, add the 1/4 chopped chocolate to the melted chocolate and mix to melt.
Quickly pour the chocolate over the shortbread and use a spatula to spread it to all the corners and edges. Give the tin a wiggle to even out the chocolate and put the shortbread in the fridge for 30 minutes to 1 hour to set.
Portion into preferable sizes and store any leftovers in an airtight container on the kitchen counter (away from heat) or in the fridge.
1 Comment
Francesco Guarro
18th January 2022 at 9:11 amI love you