Caramel Hazelnut Cake Bars Recipe

Name: Caramel Hazelnut Cake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup salted butter, chopped; 1/3 cup cocoa powder; 1 1/2 cups brown sugar; 1 tsp vanilla extract; 2 None large eggs, lightly beaten; 1 3/4 cups all-purpose flour, sifted; None None Caramel Filling; 3/4 cup unsalted butter, chopped; 1/2 cup sugar; 2 tbsp golden syrup or corn syrup; 3/4 cup sweetened condensed milk; 1 1/3 cups hazelnuts, toasted; 7 oz dark chocolate, melted, cooled; 1 tbsp vegetable oil

Servings: persons

2/3 cup salted butter, chopped
1/3 cup cocoa powder
1 1/2 cups brown sugar
1 tsp vanilla extract
2 None large eggs, lightly beaten
1 3/4 cups all-purpose flour, sifted
None None Caramel Filling
3/4 cup unsalted butter, chopped
1/2 cup sugar
2 tbsp golden syrup or corn syrup
3/4 cup sweetened condensed milk
1 1/3 cups hazelnuts, toasted
7 oz dark chocolate, melted, cooled
1 tbsp vegetable oil

1
Preheat the oven to 325u00b0F. Grease an 8 x 12 inch cake pan and line the base and long sides with parchment paper.
2
Combine the salted butter and cocoa in a medium saucepan and stir over low heat until smooth. Add brown sugar and stir until dissolved.
3
Remove from heat and add vanilla, eggs and flour; mix well. Spread into prepared pan. Bake for 20 mins. Allow to cool in the pan.
4
For the caramel filling, combine the unsalted butter, sugar, syrup and condensed milk in a medium saucepan. Stir over low heat until butter has melted. Increase the heat to medium and simmer, stirring, for 13 mins, or until mixture is a dark caramel color.
5
Remove from the heat and stir in the hazelnuts. Quickly spread the caramel filling evenly over the cake. Refrigerate for at least 30 mins, or until firm.
6
Combine the chocolate and oil in a small bowl, then spread over the caramel filling; refrigerate until set.
7
Cut into squares to serve.

1608

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup salted butter, chopped, 1/3 cup cocoa powder, 1 1/2 cups brown sugar, 1 tsp vanilla extract, and more.

Yes, Caramel Hazelnut Cake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Hazelnut Cake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions