Hazelnut Caramel Bars

Crust

8 oz (1cup) Pretzels

1/8 cup Hazelnuts

1/8 cup Sugar

1 stick Unsalted Butter, melted

Vegetable Cooking Spray

Caramel

1/2 cup Heavy Cream

1 stick (4 ounces) Unsalted Butter, at room temperature

1 1/2 cups Light Brown Sugar

1/4 teaspoon Kosher Salt

1 tablespoon Water

Chocolate Layer

1 cup (6 ounces) Semisweet Chocolate Chips

1/4 cup Heavy Cream

1/2 cup Roasted Hazelnuts, chopped

For the crust:

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray.

In the bowl of a food processor, combine the pretzels, hazelnuts, and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer.

Place the pan on a baking sheet and bake for 10-12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, salt, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5-7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 20 minutes.

For the chocolate layer:

Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes.  Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula.  Sprinkle chopped Hazelnuts over the top.  Refrigerate for at least 2 hour until firm.

 Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars.