Chocolate Hazelnut Caramel Bars

Something a little different, but still pretty simple, and so delicious. With a brownie-type base, a caramel layer which is taken to the next level by the hazelnut addition, and a dark chocolate topping, this treat is pretty decadent!

Chocolate Hazelnut Caramel Bars

Makes 12


Brownie base

100g baking spread or butter
25g cocoa
150 caster sugar
1 egg, beaten
120g plain flour

Caramel layer

60g unsalted butter
150ml condensed milk
1 tbsp golden syrup
40g caster sugar
65g toasted halved hazelnuts

Chocolate layer

200g dark chocolate
1 tbsp sunflower oil


  1. Preheat your oven to 180°C/160°C fan/gas mark 4 and line an eight inch square tin with baking paper or reusable liner.
  2. Brownie layer first! Melt the baking spread/butter in a saucepan, then add the cocoa and sugar and mix over the heat until smooth.
  3. Remove from the heat and stir in your egg and then the flour.
  4. Pour it into the baking tin and bake for 15 minutes.
  5. Remove from oven and set aside in the tin to cool.
  6. Onto the caramel layer! Melt the butter in a saucepan over a medium heat.
  7. Add the condensed milk, golden syrup and sugar.
  8. Turn the heat down to low and let it bubble for 12 to 15 minutes, stirring, until it’s a darker caramel colour.
  9. Remove from the heat and stir in the hazelnuts.
  10. Pour over the slightly cooled base and spread evenly.
  11. Leave to set for 10 minutes.
  12. Topping time! Melt the dark chocolate, then stir in the oil.
  13. Spread over the set caramel and leave to cool and harden. It might need some fridge time!
  14. It cuts really nicely from the fridge! Divide into 12, or as many as you like, and enjoy!


Adapted from a Rachel Allen recipe