Coffee Caramel Slice
120g (3/4 cup) hazelnuts
Melted butter, to grease
150g (1 cup) plain flour
100g (1 cup) hazelnut meal
200g (1 cup, firmly packed) brown sugar
125g butter, melted
1 Tbsp instant coffee powder
1 Tbsp boiling water
2 x 395g cans sweetened condensed milk
80ml (1/3 cup) golden syrup
40g butter, extra
200g dark chocolate, coarsely chopped
1. Preheat oven to 180°C. Place the hazelnuts on a baking tray. Roast in oven for 10 minutes or until toasted. Remove from oven. Place hazelnuts on a clean tea towel and rub to remove skins. Coarsely chop.
2. Grease a 20 x 30cm lamington pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang. Combine the flour, hazelnut meal, sugar and butter in a bowl. Use the back of a metal spoon to gently press the mixture into the prepared pan and smooth the surface. Bake in oven for 20 minutes or until golden brown.
3. Combine the coffee and water in a non-stick saucepan. Add the condensed milk, golden syrup and extra butter, and stir to combine. Place over medium heat and cook, stirring constantly, for 5 minutes or until the mixture thickens and is a caramel colour. Remove from heat. Add the chopped hazelnuts and pour the hot caramel over the biscuit base. Set aside for 30 minutes to cool.
4. Place the chocolate and copha in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Pour the chocolate evenly over the caramel filling and smooth the surface. Set aside for 30 minutes or until chocolate sets. Cut into squares to serve.