Caramel Hazelnut Cake Bars

• 2/3 cup salted butter, chopped
• 1/3 cup cocoa powder
• 1 1/2 cups brown sugar
• 1 tsp vanilla extract
• 2 None large eggs, lightly beaten
• 1 3/4 cups all-purpose flour, sifted
• None None Caramel Filling
• 3/4 cup unsalted butter, chopped
• 1/2 cup sugar
• 2 tbsp golden syrup or corn syrup
• 3/4 cup sweetened condensed milk
• 1 1/3 cups hazelnuts, toasted
• 7 oz dark chocolate, melted, cooled
• 1 tbsp vegetable oil

1. Preheat the oven to 325u0b0F. Grease an 8 x 12 inch cake pan and line the base and long sides with parchment paper.
2. Combine the salted butter and cocoa in a medium saucepan and stir over low heat until smooth. Add brown sugar and stir until dissolved.
3. Remove from heat and add vanilla, eggs and flour; mix well. Spread into prepared pan. Bake for 20 mins. Allow to cool in the pan.
4. For the caramel filling, combine the unsalted butter, sugar, syrup and condensed milk in a medium saucepan. Stir over low heat until butter has melted. Increase the heat to medium and simmer, stirring, for 13 mins, or until mixture is a dark caramel color.
5. Remove from the heat and stir in the hazelnuts. Quickly spread the caramel filling evenly over the cake. Refrigerate for at least 30 mins, or until firm.
6. Combine the chocolate and oil in a small bowl, then spread over the caramel filling; refrigerate until set.
7. Cut into squares to serve.

butter, cocoa powder, brown sugar, vanilla, eggs, flour, caramel filling, unsalted butter, sugar, golden syrup, condensed milk, hazelnuts, chocolate, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/29769 (may not work)