Chocolate-Dipped Hazelnut Caramel Squares

Name: Chocolate-Dipped Hazelnut Caramel Squares
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 46
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 227 grams bittersweet chocolate (do not exceed 61% cacao), chopped; 177 milliliters (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 59 milliliters chopped candied orange peel; 237 milliliters (packed) golden brown sugar; 142 grams hazelnuts, coarsely chopped; 6 Tbsps heavy whipping cream; 59 milliliters orange blossom honey; 0 teaspoons salt; 158 milliliters sugar

You can never have too many hor d'oeuvre recipes, so give Chocolate-Dipped Hazelnut Caramel Squares a try. One serving contains 133 calories, 1g of protein, and 8g of fat. This recipe serves 46. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, heavy whipping cream, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 50 minutes.

Instructions

Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil.

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Mix flour, brown sugar, and salt in processor 5 seconds.

Ingredients you will need

Brown Sugar

All Purpose Flour

Salt

Add 3/4 cup butter; using on/off turns, process until coarse meal forms.

Ingredients you will need

Butter

Transfer to pan; press firmly and evenly onto bottom of pan.

Equipment you will use

Frying Pan

Bake crust until golden, about 20 minutes. Maintain oven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

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 230°F, about 6 minutes. Stir in nuts and candied orange peel.

Ingredients you will need

Candied Orange Peel

Orange Zest

Butter

Candy

Cream

Honey

Sugar

Nuts

Equipment you will use

Candy Thermometer

Sauce Pan

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.

Ingredients you will need

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.

Ingredients you will need

Chocolate

Water

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Bowl

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: cookies can be made up to 3 weeks ahead. Store in airtight container in freezer. Bring cookies to room temperature before serving.

Ingredients you will need

Chocolate

Water

Dip

Equipment you will use

Baking Sheet

Bowl