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Decadent Hazelnut Cream Bars with Dark Chocolate

Decadent hazelnut cream bars with dark chocolate ganache - featured image
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These decadent hazelnut cream bars feature a buttery shortbread crust, a creamy hazelnut filling, and a silky dark chocolate ganache. They are surprisingly simple to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup powdered sugar (60g)
  • ¾ cup cold unsalted butter (170g), cut into small cubes
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese (226g), softened
  • ½ cup granulated sugar (100g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate-hazelnut spread (like Nutella, about 225g)
  • ¼ cup chopped toasted hazelnuts (optional)
  • 6 oz dark chocolate (170g), finely chopped
  • ½ cup heavy cream (120ml)
  • 1 tablespoon unsalted butter (14g), softened
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang on two sides.
  2. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and vanilla extract; pulse until mixture resembles coarse sand with some pea-sized butter pieces.
  3. Press mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Let cool on a wire rack for 10 minutes.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add granulated sugar and beat until incorporated. Add egg and vanilla extract; beat on low just until combined.
  5. Gently fold in chocolate-hazelnut spread until uniform. Fold in chopped toasted hazelnuts if using. Pour filling over crust and spread evenly. Bake for 22-25 minutes until edges are set and center is slightly jiggly. Cool completely at room temperature, then refrigerate for at least 2 hours.
  6. Place finely chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour hot cream over chocolate; let sit undisturbed for 2-3 minutes. Stir gently until smooth and glossy. Stir in softened butter until fully incorporated. Let cool for 10-15 minutes until slightly thickened but still pourable.
  7. Pour ganache over chilled hazelnut cream layer and spread evenly. Sprinkle flaky sea salt on top if desired. Refrigerate for at least 1 hour until ganache is firm.
  8. Lift slab out of pan using parchment overhang. Slice into 16 squares with a sharp knife, wiping clean between cuts. Let sit at room temperature for 10 minutes before serving.

Notes

For cleanest slices, chill assembled bars for 2-3 hours or overnight. Use a hot knife for neat cuts. Bars taste even better the next day.

Nutrition

Keywords: hazelnut cream bars, dark chocolate ganache, shortbread crust, Nutella bars, easy dessert bars

Find it online: https://emacrave.com/decadent-hazelnut-cream-bars-with-dark-chocolate-recipe/