Recipe for creamy Nutella and hazelnuts

Hazelnuts and chocolate are combined in these decadent Nutella bars. A crunchy cereal crust is finished with a rich Nutella and chocolate layer, laced with hazelnuts and scented with orange. Glossy chocolate ice cream finishes off these gourmet chocolate bar candies.

What you need

. 1.75 cups crisp rice cereal 1/4 cup sugar (granulated) 3 tablespoons canola 1 teaspoon light corn syrup (divided) 7 tbps butter (divided) 1.5 cups semisweet chocolate chips (or chopped chocolate, divided) 1 cup Nutella or other hazelnut chocolate 1/2 cup hazelnuts (chopped and roasted) 1 spark of orange<<

How to make it

1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. First, prepare the crispy crust. Place the cereal in a large heatproof bowl and set aside. Place ¼ cup water, ¼ cup granulated sugar and 3 tablespoons corn syrup in a very small saucepan over medium-high heat. Stir the mixture until the sugar dissolves, then use a wet condensed milk brush to remove the sides of the pan to prevent dry crystals from forming.

Put on a crystal thermometer and continue stirring without stirring until it reaches 240 degrees on the thermometer.

3. When the sugar syrup reaches the right temperature, remove it from the heat and stir in 3 tablespoons of butter until it melts. Pour the mixture into the cereal and stir until combined. Quickly scrape the cereal into the prepared pan and press into an even layer.

4. Then make the chocolate-nutella layer. Place 1 cup semi-sweet chocolate chips or chopped chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir the chocolate until melted and smooth.

5. Add the Nutella, chopped hazelnuts and orange flavour to the melted chocolate and stir until smooth and well combined. Once all the ingredients are incorporated, pour the Nutella mixture into the cream pan and smooth into an even layer. When you make the final layer of chocolate chips, chill these bars.

6. Place the remaining ½ cup of chocolate cake or chopped chocolate, the remaining 4 tablespoons of butter and the remaining 1 teaspoon of corn syrup in a microwave safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir or toss chocolate until smooth and glossy.

7. Pour the nitrogen over the Nutella layer and evenly over the top. Chill for about 1 hour to set the layers. Once set, remove the bundle from the packaging, using the foil as handles, and cut into small squares.

Nutella bars taste best when allowed to sit at room temperature for 10-15 minutes before serving. When exposed to dry temperatures, these bars become very soft, so they are best stored for up to a week in an airtight container in the refrigerator.

Nutritional guidelines (per serving) Calories 53 Total fat 4 g Saturated fat 2 g Saturated fat 1 g Cholesterol 6 mg Sodium 3 mg Carbohydrate 4 g Fiber 1 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)