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Preparation
in 20 minutes
Cooling
in 3 hours
- Melt butter, sugar and condensed milk together over a medium heat and stir until thick and golden.
- Allow to cool for 10 minutes before stirring in the hazelnut flavouring, chopped Ondulé, copped Chocolix and chocolate drops.
- Press into a square tin lined with baking parchment (20cm x 20cm).
- Refrigerator for 3 hours until set.
- Melt 50g milk chocolate and drizzle over before sprinkling with 20g chopped hazelnuts.
- Return to the refrigerator for a further 20 minutes.
Ingredients
150
g
butter
200
g
light brown sugar
400
ml
condensed milk
1
tbsp
hazelnut flavouring
3
100
g
milk chocolate drops
20
g
chopped hazelnuts
50
g
milk chocolate
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No yeast added
Wheat free
Vegetarian
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