Chocolate-Dipped Hazelnut Caramel Squares
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
56
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Salt2 cup
Sugar6 tbsps
Heavy Whipping Cream1 cup
Orange Blossom Honey2 tsps
Orange Peel (finely grated)Directions:
1
Preheat oven to 350°
2
Line 13 x 9 x 2-inch metal baking pan with foil
3
Mix flour, brown sugar, and salt in processor 5 seconds
4
Add 3/4 cup butter; using on/off turns, process until coarse meal forms
5
Transfer to pan; press firmly and evenly onto bottom of pan
6
Bake crust until golden, about 20 minutes
7
Maintain oven temperature
8
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
9
Boil until candy thermometer registers 230°F, about 6 minutes
10
Stir in nuts and candied orange peel
11
Spoon hot nut mixture evenly over crust in pan
12
Return to oven and bake until entire surface is bubbling, about 10 minutes
13
Cool 20 minutes
14
Using foil as aid, lift cookie from pan
15
Carefully peel foil from edges
16
Cut warm cookie into 1 1/2-inch squares
17
Cool cookies completely
18
Line rimmed baking sheet with parchment paper or waxed paper
19
Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch
20
Remove bowl from over water
21
Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet
22
Chill until chocolate is set, about 1 hour
23
DO AHEAD: cookies can be made up to 3 weeks ahead
24
Store in airtight container in freezer
25
Bring cookies to room temperature before serving
26
Preheat oven to 350°
27
Line 13 x 9 x 2-inch metal baking pan with foil
28
Mix flour, brown sugar, and salt in processor 5 seconds
29
Add 3/4 cup butter; using on/off turns, process until coarse meal forms
30
Transfer to pan; press firmly and evenly onto bottom of pan
31
Bake crust until golden, about 20 minutes
32
Maintain oven temperature
33
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
34
Boil until candy thermometer registers 230°F, about 6 minutes
35
Stir in nuts and candied orange peel
36
Spoon hot nut mixture evenly over crust in pan
37
Return to oven and bake until entire surface is bubbling, about 10 minutes
38
Cool 20 minutes
39
Using foil as aid, lift cookie from pan
40
Carefully peel foil from edges
41
Cut warm cookie into 1 1/2-inch squares
42
Cool cookies completely
43
Line rimmed baking sheet with parchment paper or waxed paper
44
Melt chocolate in small metal bowl set over saucepan of simmering water until warm to touch
45
Remove bowl from over water
46
Dip corner or edge of each cookie in melted chocolate and place on prepared baking sheet
47
Chill until chocolate is set, about 1 hour
48
DO AHEAD: cookies can be made up to 3 weeks ahead
49
Store in airtight container in freezer
50
Bring cookies to room temperature before serving