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How to make Chocolate and roasted hazelnut caramel slice

Yield = 20 squares
Prep time: 0:45
Cook time: 0:30
Total time: 1:15

Ingredients

  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup brown sugar, firmly packed
  • 125g butter, melted
  • 1 teaspoon vanilla essence
  • 380g can Top N Fill Caramel (see note)
  • 200g dark chocolate, roughly chopped
  • 125g roasted hazelnuts, roughly chopped

Method

  • Step 1 Preheat oven to 180°C. Lightly grease then line a 30cm x 20cm base measurement lamington pan with GLAD Bake.
  • Step 2 Combine flours and sugar in a bowl. Add butter and vanilla and stir until well combined. Using a large metal spoon, press mixture into base of prepared lamington pan. Bake for 15 to 20 minutes or until golden. Set aside to cool slightly.
  • Step 3 Spread caramel over cooked base. Combine chocolate and nuts. Spoon over caramel. Use your fingertips to press chocolate mixture onto caramel. Bake for 10 minutes. Allow to cool completely in lamington pan before cutting into squares to serve.