Chocolate-Dipped Hazelnut Caramel Squares Recipe

Name: Chocolate-Dipped Hazelnut Caramel Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 cup (packed) golden brown sugar; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 2/3 cup sugar; 6 tablespoons heavy whipping cream; 1/4 cup orange blossom honey; 2 teaspoons finely grated orange peel; 5 ounces hazelnuts, coarsely chopped; 1/4 cup chopped candied orange peel; 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; candy thermometer

Servings: persons

2 cups all purpose flour
1 cup (packed) golden brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup sugar
6 tablespoons heavy whipping cream
1/4 cup orange blossom honey
2 teaspoons finely grated orange peel
5 ounces hazelnuts, coarsely chopped
1/4 cup chopped candied orange peel
8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
candy thermometer

1
Preheat oven to 350u00b0. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
2
Bring 6 tablespoons butter, 2/3 cup sugar, cream, honey, and finely grated orange peel to boil in heavy small saucepan, stirring until sugar dissolves and butter melts. Boil until candy thermometer registers 230u00b0F, about 6 minutes. Stir in nuts and candied orange peel.
3
Spoon hot nut mixture evenly over crust in pan. Return to oven and bake until entire surface is bubbling, about 10 minutes. Cool 20 minutes. Using foil as aid, lift cookie from pan. Carefully peel foil from edges. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
4
Line rimmed baking sheet with parchment paper or waxed paper. Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch. Remove bowl from over water. Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet. Chill until chocolate is set, about 1 hour. DO AHEAD:

1264

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups all purpose flour, 1 cup (packed) golden brown sugar, 1/4 teaspoon salt, 3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Chocolate-Dipped Hazelnut Caramel Squares falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Dipped Hazelnut Caramel Squares

How did you like this recipe?

Frequently Asked Questions