With a few simple ingredients like hazelnuts, chocolate, heavy cream, and butter, this homemade chocolate caramel bars recipe will show you how to make delicious candy right in your own kitchen. They're nutty, ooey, gooey and delicious!
On a cutting board, pound the hazelnuts into small pieces with a kitchen mallet.
Place the chocolate in a metal bowl and over a pot with simmering water (to melt using a double-boiler style).
When the chocolate is melted, reserve but keep warm (you can lower the heat and keep it in the same pot until it’s time to transfer it to the loaf pan).
Place the sugar in a deep pot.
Add the water and lemon juice and heat slowly over medium heat until boiling. Give it an initial stir with a wooden spoon, and then stop stirring! Do not mix anymore as this can promote crystallization. You can, however, gently swirl the pot to brown the sugar evenly. Once the water evaporates, the sugar will begin to caramelize.
Once it begins to brown (you have to be very vigilant as this happens very suddenly), remove from heat and carefully add the butter and heavy cream. Now you can stir until soft. It will bubble and foam at first.
Line a small loaf pan with foil. Pour in half of the melted chocolate.
Add the caramel to the pan on top of the chocolate.
Sprinkle with half of the chopped hazelnuts.
Add the rest of the chocolate and sprinkle the rest of the hazelnuts on top. Let it cool at room temperature (for at least 2 hours or until the chocolate is hard).
When it has cooled, cut into pieces and serve.
Notes
Room temperature storage: You can store the bars in an airtight container at room temperature for up to 3 days.
Fridge storage: Refrigerate covered for up to 2 weeks.
Freezer storage: Freeze in freezer bags for up to 3 months.
Foil trick: The foil can be used to pull the chocolate bars out of the loaf pan.
Pan size: You can easily double this recipe but use a larger loaf pan.
Pro tip:When making caramel, do not use a metal spoon. Use a clean, wooden or silicone spoon to prevent crystallization. Any debris in the pot or on the utensil could also cause the caramel to crystallize so make sure they are very clean.