Grease an 8" x 8" (20 cm x 20 cm) baking pan and line bottom and sides with parchment paper.
Combine milk, butter, honey and brown sugar in a pan, and cook over low heat, stirring with a wood spoon, until sugar is completely dissolved.
Increase heat to medium, and cook, stirring constantly, for another 20 minutes or so until mixture is a smooth and a deep gold.
Pour caramel into the pan, cool to lukewarm, and refrigerate. Turn out the caramel, cover with melted chocolate and sprinkle with hazelnuts.
Refrigerate. Once chocolate hardens, cut into bite-size pieces.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.