Gluten-free Chocolate & Hazelnut Caramel Squares

3 Jun

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These are quite literally to die for! They take a little bit of effort, but are 100x worth it. They have a chocolate brownie base, topped with chewy caramel and crunchy hazlenuts, followed by a layer of thick, dark chocolate. A little goes a long way!

Ingredients

Base

  • 200g/ 7oz unsalted butter
  • 50g/ 2oz cocoa powder
  • 300g/ 11oz caster sugar
  • 2 eggs, beaten
  • 225g/ 8oz gluten free plain flour
  • 1 tsp Xanthan Gum
  • 6 tbsp milk

Caramel Layer

  • 125g/ 4 1/2 oz unsalted butter
  • 1x 397g condensed milk
  • 2tbsp golden syrup
  • 75g/ 3 oz caster sugar
  • 100g blanched hazlenuts

Topping

  • 300g/ 11oz dark chocolate (I use Sainsbury’s Basics which is only around 35p a bar and very good quality

Method

  1. Heat oven to 160C/ 140C FAN/ Gas Mark 3
  2. Line a deep tin approx 20x30cm (8×12 inches)
  3. Put a medium sized saucepan over a low heat & melt the butter for the base. Stir in the cocoa powder & sugar and mix until smooth.
  4. Remove from the heat and stir in the beaten eggs briskly, then add the flour (through a sieve). You will then need to add the milk to loosen the mixture.
  5. Spread out evenly into the tin and bake for 20-25 minutes until firm to the touch.
  6. Remove from oven and cool in the tin, on a wire rack.
  7. Using another medium saucepan, melt the butter for the caramel layer over a low heat.
  8. Then add the condensed milk, golden syrup and sugar. Turn up the heat to medium and beat the mixture continuously for around 15 minutes. Do not stop, or it will burn! You can stop when it has achieved a dark caramel colour.
  9. Remove from the heat and stir in the hazelnuts.
  10. Spread evenly over the chocolate base and allow to cool; put it in the fridge to speed this up.
  11. Once it is cool, you can melt the chocolate in a pyrex bowl in the microwave (on full power for around 2 minutes, stirring halfway through).
  12. Spread the melted chocolate evenly over the top and allow to cool completely, before cutting into squares.

Keeps for up to a week in an airtight container, can also be frozen.

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