Salted Caramel and Hazelnut Slice

• Breakfast Foods

  • 1 1/4 cup Rolled oats, whole

• Condiments

  • 1/3 cup Golden syrup

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Brown sugar
  • 200 g Dark chocolate
  • 2 pinch Sea salt
  • 1 Sea salt to serve, flaky

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1/2 cup Desiccated coconut
  • 3/4 cup Hazelnuts, whole roasted

• Dairy

  • 250 g Butter, unsalted

• Other

  • 2 X cans sweetened condensed milk

Found on mylittlelarder.com

Description

Ingredients

• 125g/4.4oz (1 stick) unsalted butter
• ¼ cup brown sugar
• ½ cup desiccated coconut
• 1¼ cup whole rolled oats
• ¾ cup all purpose flour
• 1 tsp baking powder
• pinch of sea salt
• 2 x cans sweetened condensed milk
• 125g/4.4oz (1 stick) unsalted butter, cubed
• ⅓ cup golden syrup
• pinch of sea salt
• ¾ cup (100g/3.5oz) whole roasted hazelnuts (see note)
• 200g/7oz dark chocolate (at least 50pct cocoa solids), roughly chopped
• 1 Tbsp vegetable oil
• flaky sea salt to serve

Directions

• Preheat oven to 180C/350F. Grease and line a 20cm/8in square baking tin.
• Put butter and brown sugar in a large saucepan and heat over low heat until melted.
• Remove from heat and add coconut, rolled oats, flour and baking powder and mix well to combine. Using the back of a spoon, press the base firmly into the prepared tin. Bake for approximately 15 minutes or until golden.
• While the base is cooking, make the caramel filling. Give the saucepan a quick wash and dry then place all ingredients for the caramel in the saucepan over low heat stirring continuously. Cook until butter has melted and caramel has thickened slightly.
• Sprinkle the hazelnuts over the base. Pour over the caramel and place back in the oven for 15-20 minutes or until golden. Remove from oven and refrigerate until cold. In the photos I forgot to sprinkle over the hazelnuts first, its okay if you forget too and sprinkle them over the caramel instead just poke them down a little into the caramel with a spoon.
• Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water (bain marie) ensuring the bowl doesn’t touch the water. Stir continuously until chocolate is melted and smooth. Pour over cold caramel and refrigerate for another 30 minutes or until firm. Sprinkle with a little flaky sea salt, cut and serve.