With a gooey caramel filling, nutty base, crunchy hazelnuts and silky dark chocolate this recipe comes together to create a sweet NO BAKE wholesome snack bar that's got crunch factor.
INGREDIENTS
Base Layer:
4 Hazelnut Choc Chip Fudge Brownie Better Being Bars, at room temp
1 tbsp Coconut Oil
2 tbsp Maple Syrup
Caramel Layer:
1 cup Dates, soaked in warm water and drained to soften
1/3 cup Hazelnut Butter
2 tbsp Maple Syrup
Top Layer:
3/4 cup crushed Hazelnuts
150g Dark Chocolate, melted
METHOD
Line a rectangle loaf tin with baking paper.
Crumble and combine Hazelnut Bars into a mixing bowl with maple and coconut oil, mix until a wet crumb is formed.
Press the crumb mixture into the base of the tin, using your fingers or the back of a spoon. Set the base in the fridge for 30 minutes.
In a food processor add CARAMEL ingredients and blend until thick and gooey.
Using two dessert spoons, spoon the caramel out over the base, smoothing the top with back of a warmed spoon.
Top with crushed hazelnuts and softly flatten them into the caramel. Set in the fridge for 4 hours
Once set, remove out of tin and slice into 12 even bars.
Drizzle bars with melted dark chocolate.
*Store in refrigerator or freezer
