Rachel Allen's chocolate and hazelnut caramel bars recipe

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Rachel Allen's chocolate and hazelnut caramel bars are a wickedly sweet and chocolatey tray bake. Easy to make and very irresistible.


For the chocolate base

  • 200g (7oz) butter
  • 50g (2oz) cocoa powder
  • 300g (11oz) caster sugar
  • 2 eggs, beaten
  • 225g (8oz) plain flour

For the hazelnut caramel layer

  • 125g (4½ oz) butter
  • 1 x 397g tin of condensed milk
  • 2tbsp golden syrup
  • 75g (3oz) caster sugar
  • 125g (4½ oz) toasted and halved hazelnuts

For the chocolate topping

  • 200g (7oz) dark chocolate, chopped
  • 1tbsp sunflower or vegetable oil




  1. Preheat the oven to 160°C (325°F, gas mark 3) and line the base or grease a small Swiss roll tin measuring 20 x 30cm (8 x 12in).
  2. In a medium-sized saucepan over a medium heat, melt the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth. Remove from the heat and stir in the eggs until mixed and then the plain flour. Spread the chocolate base over the prepared tin and bake in the oven for 20 mins until firm on top. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
  3. In a medium-sized saucepan and over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 mins until the mixture is dark caramel in colour - do not let it burn. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
  4. Meanwhile, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set. Cut into squares.These will keep for a week in an airtight container.
Top Tip for making Rachel Allen's chocolate and hazelnut caramel bars

The recipe makes lots of bars, so freeze some of the bars for another time if you wish.

Rachel Allen left home at just 18 to pursue a career in cooking. Originally from Dublin, Ireland she moved to County Cork to study at the famous Ballymaloe Cookery School. Soon after graduating from the prestigious culinary school, she worked at the Ballymaloe House Hotel testing recipes and then onto teaching at the school. Her first television series, called Rachel’s Favourite Food, was broadcast in 2004 throughout Ireland, Canada, Australia and elsewhere in Europe. A book of the same name accompanied the series, giving viewers a true insight into Rachel’s special brand of family-orientated cooking and recipes. Since then she has authored more than eight different cookery books (opens in new tab), based around baking and home cooking. She’s particularly famous for her baking recipes, such as the delicious walnut and American frosting cake (opens in new tab), as well as simpler recipes like basic fairy cakes (opens in new tab). Rachel’s books have sold more than 1 million copies worldwide. As well as being a TV chef and author, Rachel writes regular columns for Irish magazine, The Sunday Tribune. In the past, she has also contributed to BBC Good Food magazine and AWT at Home magazine. Alongside writing, Rachel also teaches at the same school she trained. She regularly appears on BBC’s Saturday Kitchen and has her own popular cooking show on Irelands RTE network. In March 2017, Rachel Allen opened her first restaurant. Dwyers of Cork on Washington Street in Cork is a joint business venture with her husand, Isaac, and publican Paul Montgomery. Appearing on the show over a number of years, in September 2019 Rachel returned as a judge and co-host with Marco Pierre White on the popular Irish television series, The Restaurant. Rachel lives in County Cork with her husband, Issac. The couple have three children together - Luka, Joshua and Scarlett. From simple one-pot meals and roast dinners to your favourite sweet treats, we’ve got all of the best Rachel Allen recipes (opens in new tab) to choose from.