Zutaten für Hazelnut Caramel Crunch Bars
- 1 1/2 cups unsalted butter
- missing in recipe, recipe uses granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- missing in recipe, recipe uses 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 cup roasted hazelnuts
- 2 cups granulated sugar
- 1/2 cup light corn syrup
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Zubereitung von Hazelnut Caramel Crunch Bars
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal.
- Lightly grease the foil with cooking spray.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, 1 large egg yolk, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 2 cups all-purpose flour and mix until the dough just comes together. Do not overmix.
- Press the crumbly dough evenly into the prepared 9x13 inch pan.
- Bake for 10-12 minutes, or until the crust is lightly golden brown.
- While the crust bakes, prepare the caramel: In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup light corn syrup.
- Bring the mixture to a boil, stirring constantly, until the sugar dissolves completely.
- Continue to boil for 2 minutes without stirring, swirling the pan occasionally, until the caramel turns a light amber color.
- Remove from heat and carefully whisk in 1/2 cup heavy cream (be cautious of splattering).
- Stir in 1 cup roasted hazelnuts.
- Pour the hot caramel evenly over the baked crust.
- Bake for 22-25 minutes, or until the caramel is deeply colored, bubbly, and set around the edges.
- Let the bars cool completely in the pan before lifting them out using the foil overhang. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
70g
Fat
39g
Carbs
9g
