Ingredients
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18 1/4 ounces boxed chocolate cake mix
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3 tablespoons hot cocoa mix
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1/4 cup vegetable oil
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1 cup hazelnuts, roasted, coarsley chopped (may sub with macadamia or almonds)
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14 ounces sweetened condensed milk, eagle brand
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2 -3 teaspoons orange rind, finely grated
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1 teaspoon pure orange extract
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1/8 teaspoon salt
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1 large egg, at room temperature
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1 teaspoon pure vanilla extract
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8 ounces bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease a 13 x 9 inch baking pan.
- Combine cake mix, hot chocolate mix, oil, egg and vanilla.
- Blend on medium speed for 2 - 3 minutes until crumbly.
- Add in the roasted hazelnuts and stir well.
- Reserve 1 1/2 cups of cake mixture.
- Press the remaining cake mixture into the bottom of the prepared pan.
- In a small pan, combine the condensed milk, chocolate chips and salt, cooking over medium heat until the chocolate chips melt.
- Once the chocolate has melted, remove the pan from heat and add the orange extract and orange rind.
- Stir well and pour over the prepared crust and top with the reserved cake mixture.
- Bake in a 350 degree oven for 25-30 minutes.
- Cool and cut into bars and store at room temperature.