Filling ingredients:
Chocolate hazelnut paste: 2 tbsp
Chocolate: 200 gm
Hazelnuts: 12 cup (roughly chopped)
Hazelnuts: 12 cup (toasted and roughly chopped)
Sweetened condensed milk: a box
Biscuits: 2 cups
Butter: 100 grams
Butter: a quarter cup
How to prepare
Mix the biscuit with butter, then place the dough in a rectangular baking tray and bake in a preheated oven at 190 ° C for 6 minutes.
Take the tray out of the oven to cool down to room temperature, then place it in the fridge for 10 minutes.
Place the sweetened condensed milk and butter in a non-stick saucepan.
Cook, stirring, over low heat for 6 minutes or until caramel becomes light golden in color and thick.
Remove the caramel from the heat, add the hazelnut chocolate paste, and stir until it melts and mixes with the caramel.
Pour the caramel mixture over the cold biscuit base. Then set the ingredients aside until completely cool.
Melt the chocolate in a bowl over low-heated water, then add the toasted hazelnuts. Spread the melted chocolate mixture over the caramel coating and place in the fridge to freeze completely.
Cut into squares and serve.