Chocolate and hazelnut caramel bars

A real treat from Rachel Allen, with plenty to freeze for the next time you spoil yourself.


  • for the chocolate base:
  • 200 g butter
  • 50 g cocoa powder
  • 300 g caster sugar
  • 2 free range eggs (beaten)
  • 225 g plain flour
  • 125 g butter
  • for the hazelnut caramel layer
  • 397 g tin condensed milk
  • 2 tblsp golden syrup
  • 75 g caster sugar
  • 125 g toasted and halved hazelnuts
  • for the chocolate topping:
  • 200 g dark chocolate (chopped)
  • 1 tblsp sunflower or vegetable oil


  1. Preheat the oven to 160°C (325°F/Gas 3) and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.
  2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.
  3. Remove from the heat and stir in the eggs until mixed and then the plain flour.
  4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
  5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
  6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).
  7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
  8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
  9. To serve, cut into squares. These will keep for a week in an airtight container.


This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins


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