Copyright 2013, Kyra Bussanich
My favorite part of my job is coming up with new recipes. Last night’s thunder storm was not a good night for sleeping, but it was excellent for thinking about new recipes. Here’s what I came up with:
Hazelnut Caramel Fudgies are deceptively easy and a snap to pull together because it relies on our gluten-free cake mix for the base.
What you need:
Chocolate Brownie Base:
1 box Kyra’s Bake Shop Gluten-Free Chocolate Cake Mix
1/4 cup oil
Hazelnut Caramel Fudge topping:
1/2 cup butter
1/2 brown sugar
1/2 cup semi sweet or dark chocolate chips
1/3 cup honey
2 tablespoons sugar
2 tablespoons cream
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups hazelnut pieces
Preheat the oven to 350. Grease and line a 9×9 baking pan with parchment paper. Mix together the chocolate cake mix, eggs and oil and press the dough into the bottom of the prepared baking pan. Bake for 15-20 minutes until set. Meanwhile, melt in a medium saucepan over medium heat the butter, brown sugar, dark chocolate, honey, sugar, cream, salt and vanilla until the butter, sugars, and chocolate is melted and the mixture is smooth. Remove from heat and stir in the hazelnut pieces. Pour over the brownie base and return to oven. Drop oven temperature to 325 and bake 15-20 minutes more until bubbly and thick. Let cool completely before cutting.
Makes 16 servings. Or enough for me to snack on for a day.
Let me know how you like these!