Best 10 Hazelnut Caramel Bars Recipes

27 BEST HAZELNUT DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hazelnut treat in 30 minutes or less!

CHOCOLATE CHUNK HAZELNUT COOKIE BARS

Steps:

• Set an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line a rimmed quarter-sheet pan with parchment paper and rub with a light coating of butter.
• Whisk together the flour, baking powder and baking soda in a medium bowl. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until the cubes have blended together into one large smooth ball. Add the brown and granulated sugars and beat until completely combined, scraping down the sides of the bowl as needed, 1 1/2 to 2 1/2 minutes. (It should have the texture of wet sand.) Add the vanilla and eggs and beat until well combined. (There might be small pebble-size pieces of butter in the mixture, but that is okay.) Add half of the flour mixture and beat on medium-low speed until just combined. Add the remaining flour mixture and beat until the mixture just comes together. Do not overmix. Add the hazelnuts and dark chocolate chunks and mix on low speed until just combined.
• Transfer the cookie dough to the prepared sheet pan and use your hands or a rubber spatula to lightly press the dough in an even layer. Bake, rotating the pan halfway through, until the edges are light golden brown and the top is dry to the touch, 15 to 18 minutes. Place the pan on a cooling rack and cool completely. It is okay if the cookie is slightly under-baked when it comes out of the oven; it will continue to cook as it cools. (These bars are best when they are nice and gooey in the middle, so it is better to err on the side of under-baking than over-baking.)
• When ready to serve, preheat an outdoor grill to medium heat. Using a bench scraper or a straight-sided metal spatula, cut the cookie into 24 bars. Put the pan with the cut bars directly on the grill and cook, covered, until the chocolate is melted and the bars are warmed through, about 5 minutes. (Alternatively, the bars can be rewarmed in an oven or removed from the pan and rewarmed in a microwave.) Transfer the cookie bars to individual plates and top with a scoop of vanilla ice cream. Serve immediately.

HAZELNUT-COFFEE CARAMELS

Steps:

• Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
• In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
• Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

HAZELNUT CARAMEL BARS

Steps:

• Preheat oven to 350*. Beat butter and sugar in a large bowl with an electric mixer on medium high speed until light and fluffy, 3-4 minutes. reduce speed to low, add flour and salt, mixing until crumbly. Press mixture onto bottom of 8 inch square baking pan.
• Pour caramel topping over mixture in pan.
• Sprinkle hazelnuts on top of caramel. Bake bars until edges are golden, 20-25 minutes. Place pan on wire rack.
• Microwave chocolate in small bowl on HIGH just until melted, about 1 minutes. Stir until smooth. Drizzle chocolate over bars. Cool completely. Cut into bars.

HAZELNUT CARAMEL CRUNCH BARS

Steps:

• Preheat oven to 350°.
• Line 9 x 13 pan with aluminum foil.
• Spray with cooking spray.
• Beat together butter, sugar, egg yolk, and vanilla.
• Add flour and mix until crumbly.
• Press into 9 x 13 pan.
• Cook for 10 minutes or until golden brown.(I didn't write down how much cooking time on this section, this is a guess).
• In a medium saucepan melt sugar, butter, and corn syrup until boiling. Boil 2 minutes.
• Remove from heat.
• Stir in Cream and nuts.
• Pour over crust.
• Bake 22 minutes or until caramel is colored and bubbly.(watch carefully).
• Let cool.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

CARAMEL-NUT BARS

Steps:

• Preheat oven to 350 degrees. Butter a 15-by-10-inch rimmed baking sheet, and line with parchment paper, leaving a 1-inch overhang on long sides; set aside. Spread nuts on another rimmed baking sheet. Toast until nuts are fragrant and lightly golden around the edges, about 10 minutes. Transfer nuts to a clean surface; spread evenly, and let cool completely. Coarsely chop, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 2 sticks of butter with the brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With mixer on low speed, add flour and a pinch of salt; mix until just combined.
• Transfer dough to prepared baking sheet, and cover with parchment paper. Using a wine bottle or small rolling pin, roll along the length of pan to smooth dough. (Alternatively, press the dough into the pan with the back of a large spoon.) Bake until lightly golden, 10 to 12 minutes. Transfer to a wire rack to cool completely.
• Combine granulated sugar, cream of tartar, remaining 2 1/2 teaspoons salt, and 1 cupwater in a wide, heavy-bottom saucepan. Cook over high heat, without stirring, until some sugar begins to melt and turn golden, 5 to 7 minutes. Reduce heat to medium; continue to cook, stirring occasionally with a wooden spoon, until sugar is completely melted, mixture is deep golden, and a candy thermometer registers 300 degrees (hard-crack stage). Stirring constantly, carefully pour cream slowly down the side of the pan (it will spatter) until fully combined. Remove from heat; add remaining 1/4 stick butter and stirto combine.Transfer caramel to a heatproof bowl to cool for 10 minutes.
• Stir in nuts; spread caramel mixture over cooled crust. Bake until caramel is set, about 10 minutes. Transfer to a wire rack to cool. Cut into 3-by-2-inch bars. Bars can be kept in an airtight container at room temperature for up to 1 week.

CARAMEL-DIPPED HAZELNUTS

Steps:

• Gently insert pointed end of a long wooden skewer into the side of each hazelnut. Place a cutting board along the edge of a countertop; place newspaper on the floor,directly under cutting board.
• Prepare an ice-water bath. Heat sugar and the water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally, until medium amber. Plunge pan into ice bath to stop the cooking; let stand until thickened, about 10 minutes. (To test: Dip a skewer in caramel and lift a few inches; if a thick drip slowly forms and holds a string, the caramel is ready.)
• Dip a skewered hazelnut into caramel, letting excess drip back into pan. When dripping syrup becomes a thin string, secure opposite end of skewer under cutting board. Repeat with remaining hazelnuts. (If caramel hardens before all hazelnuts have been dipped, rewarm it over low heat.) Let stand until caramel string has hardened, about 5 minutes; break each string to desired length. Carefully remove skewers. Candied hazelnuts should be used the same day; store, uncovered, at room temperature until ready to serve cupcakes.

HAZELNUT CARAMELS

Steps:

• Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
• Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
• Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
• Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)