Have you ever racked your brain wondering what to take a plate for an office morning tea? Not just office morning tea – I mean a baby shower or for other occasions when you are asked to take something. If you want an easy, fail proof, easy to impress slice, then look no further. I tweaked the recipe a bit to suit my own personal preferences but this is Dean Brettschneider, the Global Baker’s recipe. Do try it as like everyone who has tasted this slice, you’ll be craving for more!
INGREDIENTS FOR THE BASE
125g melted butter
120g plain flour
70g rolled oats
120g brown sugar
1 teaspoon baking powder
1 tin (380g) caramel condensed milk
45g golden syrup
1 teaspoon vanilla extract
Good pinch of sea salt (crystals)
100g dark chocolate (62% cocoa)
75g evenly chopped toasted and skinned hazelnuts
For the base
Preheat oven to 180 degrees Celsius. Mix all dry ingredients together and then pour in the melted butter and combine until it forms a loose dough (a little crumbly). Prepare a 28cm by 22 cm baking tin by lining with parchment paper. Bake for 10-12 minutes. Remove from oven and cool slightly before applying caramel filling. Make caramel filling while base is baking.
Place all the ingredients except the salt in a small saucepan. Heat over medium heat for 10 minutes, stirring all the time until it becomes thickened. Watch it does not burn.
Spread evenly on warm base and sprinkle the sea salt on top. Place back in oven for further 12 -15 minutes. Cool well.
Melt chocolate and butter together. Spread evenly over cooled caramel and base. Sprinkle with nuts. Refrigerate for a couple of hours at least. When cool, use a sharp knife and cut into squares. Clean knife edge with every cut so you have clean squares.
To prepare roasted hazel nuts, place nuts on a shallow baking tray. Roast in oven for 15-20 minutes at 150 degrees Celsius. Check often to ensure that the nuts don’t burn. Cool and rub nuts in your fingers to loosen skins. Handpick nuts out and discard skins. Chop with a knife or in a food processor.