This is a wickedly sweet and chocolaty tray bake. I love them, and of course so do my children. The recipe makes lots, freeze some of them for another time if you wish.
- 200g (8ozs) butter
- 50g (2ozs) cocoa powder
- 300g (12ozs) sugar
- 2 eggs, beaten
- 225g (9ozs) plain flour
Hazelnut Caramel Layer
- 125g (5ozs) butter
- 1 tin of condensed milk (397g/14ozs tin)
- 2 tablespoons golden syrup
- 75g (3ozs) caster sugar
- 125g (5ozs) toasted and halved hazelnut
- 200g (8ozs) dark chocolate, chopped
- 1 tablespoon sunflower or vegetable oil
Preheat the oven to 170°C/325°F/Gas Mark 3.
- Line the base or grease a small swiss roll tin, 20 x 30cm (8 x 11 inch).
- In a saucepan over a medium heat, melt the butter for the chocolate base, stir in the cocoa powder, then the sugar, stir until smooth. Remove from the heat, then stir in the eggs until mixed, then the plain flour. Spread the mixture into the prepared tin and bake in the preheated oven for 20 minutes until firm on top. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
- In a saucepan over a medium heat, melt the butter, add the condensed milk, golden syrup and sugar, then 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.
- Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool while you melt the chocolate for the topping.
- When the chocolate is melted, stir in the oil then pour over the caramel layer and smooth out, allow to cool and set. Cut into squares. These will keep for a week in an airtight container.