Everything from the hazelnut-studded caramel to the dark chocolate ganache is pure decadence. Extract from Treats from Little & Friday by Kim Evans Makes approx. 24 slices INGREDIENTS Base: 175g unsalted butter, softened 2 cups icing sugar ½ tsp vanilla essence or paste 1 egg ½ cup Dutch cocoa 1½ cups flour ½ tsp salt Caramel: 2 × 395g tins sweetened condensed milk 200ml golden syrup 100g unsalted butter 1 cup roasted hazelnuts, chopped Topping: ¾ cup Chocolate Ganache (see below) METHOD 1. Preheat oven to 150ºC. Grease a 25cm square tin and line the bottom and sides with baking