Salted Caramel Chocolate Hazelnut Bars
- By Tom Jackson
- Feb 5, 2016
The Big Game is just days away, but, for once, all of you master procrastinators who have no idea what you’ll be cooking are in better shape than most. That’s because this dessert is better than most, and an ideal addition to your game day spread. Think chunky Nutella meets salted caramel on a flaky, buttery crust. Now clean the drool off your phone or keyboard and check out this recipe!
Salted Caramel Chocolate Hazelnut Bars Recipe
Yield: 12-16 servings
For the crust:
- 2 cups flour
- 1 cup butter, cold, diced
- 1/2 cup powdered sugar
- 2 tbsp cornstarch
- pinch salt
For the filling:
- 12 oz hazelnut pieces, toasted
- 2 cups semi-sweet chocolate chips
- 1 cup butter
- 2 cups brown sugar
- 1 tsp salt
- 1 cup heavy cream
- 1 tbsp vanilla extract
Preheat your Yoder Smokers YS640 to 375°F. Spray a Lodge Logic 12” Cast Iron Skillet with cooking spray. Set aside.
To make the crust:
Combine all crust ingredients in a food processor. Process briefly, just until the butter is pea sized. The mixture will still be very dry and crumbly. Turn the mixture out into skillet and pack down firmly by hand to create a flat, even layer.
To make the filling:
Sprinkle the hazelnut pieces over the crust in an even layer. Evenly sprinkle the chocolate chips over the nuts. In a separate skillet, over medium-high heat, melt the butter. Add the brown sugar and whisk constantly for about 3 minutes. The mixture will begin to smooth out. Turn the heat off. Slowly whisk in the heavy cream and vanilla. Turn the heat back on. Return to a boil then remove from the heat completely to cool for about 5 minutes.
Slowly pour the caramel sauce over the chocolate chips and hazelnuts in an even layer.
Transfer the skillet to the cooker and bake for about 45 minutes. There will more intense bubbling around the edge of the skillet, with less bubbling in the center. Remove from the cooker and cool for at least 3 hours before slicing.
Don’t let the dry appearance frighten you…
It packs down quite well, and while baking the chocolate and caramel keep the top side moist, while the butter in the crust forms a crispy crust up against the cast iron.
Making your own caramel shouldn’t be intimidating. A few ingredients and a fairly simple process produce big flavors!