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Chocolate-Dipped Hazelnut Caramel Squares

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Introduction

Discover the irresistible allure of Chocolate-Dipped Hazelnut Caramel Squares. This delightful confection combines the rich indulgence of chocolate with the smooth, velvety texture and nutty taste of hazelnuts, creating a harmonious symphony for your palate.

Tips for this recipe

  • Ensure all ingredients are at room temperature to facilitate easier mixing and achieving the desired consistency in caramel.
  • Use a heavy-duty candy thermometer for precision when cooking caramel to prevent burning.
  • When dipping chocolate, let it slightly cool on wax paper before setting in the refrigerator to achieve clean edges and easy removal.

Why you will love this recipe

The blend of textures from crunchy hazelnuts, smooth caramel, and glossy chocolate is a match made in heaven. The homemade touch adds an extra dose of warmth that makes every bite feel special—perfect for celebrations or simply to delight the senses.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup golden brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup plus 6 tablespoons unsalted butter, chilled and cubed
  • 2/3 cup granulated sugar
  • 6 tablespoons heavy whipping cream
  • 1/4 cup orange blossom honey
  • 2 teaspoons grated orange peel
  • 5 ounces hazelnuts, coarsely chopped
  • 1/4 cup candied orange peel
  • 8 ounces bittersweet chocolate (61% cacao or less)

Advised Equipment

  • Food Processor: For blending nuts and achieving the perfect dough consistency.
  • Heavy-Duty Candy Thermometer: Essential for precise caramel cooking temperatures.
  • Silicone Baking Mat: A non-stick surface that makes cleanup a breeze.
  • Electric Kettle: For boiling water, crucial in melting chocolate and preparing caramel.
  • Double Boiler: Ensures gentle heat for delicate ingredients like tempered chocolate.
  • Candy Mold Set (1-inch): Perfects the presentation of your squares with uniform size and shape.
  • Stainless Steel Scraper: Key to cleanly remove caramel from equipment without sticking.
  • Silicone Ice Cream Scoop: Handy for portioning out homemade squares neatly.
  • Precision Digital Kitchen Scale: Achieves the right ingredient balance by weight, vital in recipes like this one.
  • Stainless Steel Mixing Bowls Set (8 pieces): A robust set for mixing your confectionery delights efficiently and effectively.
  • High-Speed Hand Blender: Rapidly combines ingredients, especially beneficial for whisking caramel to a perfect consistency.

History of the Recipe

The Chocolate-Dipped Hazelnut Caramel Squares have roots in classic confectionery, evolving from timeless recipes that celebrate simple yet decadent flavor combinations. The marriage of chocolate and hazelnuts has a storied past, often associated with gourmet desserts and luxurious treats for special occasions.

Fun Facts About This Recipe

Did you know that the art of chocolate-dipping dates back to the 16th century? Initially reserved for royalty, it has become a beloved culinary craft worldwide. Hazelnuts, once primarily used in ground form like nutmeg and mace, have gained prominence as a standalone ingredient, especially after their elevation in desserts.

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Chocolate-Dipped Hazelnut Caramel Squares

Chocolate-Dipped Hazelnut Caramel Squares

amanda

Equipment

  • - Food Processor: A versatile tool used for chopping, grinding, and mixing food ingredients efficiently. Ideal for blending nuts or making doughs required in recipes like caramel squares.

  • - Heavy-Duty Candy Thermometer: Provides accurate temperature readings crucial for candy-making processes such as achieving the right consistency for caramel without burning it.

  • - Silicone Baking Mat: Non-stick and heat-resistant, perfect for lining baking trays to easily remove finished treats like chocolate squares without sticking or damage.

  • - Electric Kettle: Efficiently boils water needed in recipes that might require hot water, such as melting chocolate over a double boiler.

  • - Double Boiler: A kitchen utensil for gently heating ingredients without direct flame exposure; ideal for tempering chocolate and preventing burning while creating smooth caramel.

  • - Candy Mold Set (1 inch): Designed to shape your dipped hazelnut squares into uniform, bite-sized pieces upon cooling, adding a professional touch to your homemade treats.

  • - Stainless Steel Scraper: A simple yet essential tool for scraping and removing caramel mixture from utensils without sticking or tearing it.

  • - Silicone Ice Cream Scoop: Although primarily used for ice creams, a silicone scoop can also efficiently portion out your homemade squares into bite-sized servings with minimal mess and effort.

  • - Precision Digital Kitchen Scale: Ensures accurate measurement of ingredients by weight, important for precise caramel consistency in recipes where accuracy matters.

  • - Stainless Steel Mixing Bowls Set (8 Pieces): A set of durable mixing bowls used to combine all your recipe ingredients, ideal for the preparation steps involved in making hazelnut caramel squares.

  • - High-Speed Hand Blender: Useful for whisking and blending ingredients quickly; can aid in creating a smooth consistency for the caramel or even nut butter, depending on your recipe variation needs.

Ingredients

  • 2 cups all purpose flour

  • 1 cup (packed) golden brown sugar

  • 1/4 teaspoon salt

  • 3/4 cup (1 1/2 sticks) plus 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

  • 2/3 cup sugar

  • 6 tablespoons heavy whipping cream

  • 1/4 cup orange blossom honey

  • 2 teaspoons finely grated orange peel

  • 5 ounces hazelnuts, coarsely chopped

  • 1/4 cup chopped candied orange peel

  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

  • candy thermometer

Instructions

1

Instruction 1

Preheat oven to 350°. Line 13 x 9 x 2-inch metal baking pan with foil. Mix flour, brown sugar, and salt in processor 5 seconds. Add 3/4 cup butter; using on/off turns, process until coarse meal forms. Transfer to pan; press firmly and evenly onto bottom of pan. Bake crust until golden, about 20 minutes. Maintain oven temperature.
2

Instruction 2

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.
3

Instruction 3

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. Cut warm cookie into 1 1/2-inch squares. Cool cookies completely.
4

Instruction 4

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. 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.
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