These decadent chocolate hazelnut crunch bars are rich, fudgy, and loaded with roasted hazelnuts for the perfect bite. With a silky dark chocolate top layer and a chewy, nutty base, they’re a no-bake treat that satisfies every chocoholic craving.

Why You’ll Love This Recipe

Chocolate hazelnut crunch bars combine indulgent ingredients with simplicity. They’re entirely no-bake, making them perfect for warm weather or quick preparation. The texture contrast between the smooth chocolate, crunchy hazelnuts, and light crisped rice is irresistible. Naturally gluten-free and adaptable for vegan diets, these bars are both delicious and versatile, ideal for everything from dessert trays to snack boxes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• semi-sweet chocolate chips
• coconut oil
• maple syrup
• unsweetened cocoa powder
• rolled oats (blended into flour)
• vanilla extract
• sea salt
• roasted hazelnuts, chopped
• crisped rice cereal (optional for extra crunch)

directions

1. Line an 8×8-inch pan with parchment paper.
2. In a saucepan over low heat, melt the chocolate chips and coconut oil together, stirring until smooth.
3. Remove from heat and whisk in maple syrup, cocoa powder, vanilla extract, and sea salt until fully combined.
4. Stir in oat flour, chopped hazelnuts, and crisped rice cereal if using.
5. Pour the mixture into the prepared pan and smooth the top evenly with a spatula.
6. Refrigerate for 2–3 hours, or until firm enough to slice.
7. Once set, remove from the pan and slice into squares.
8. Store in the fridge or freezer in an airtight container.

Servings and timing

This recipe yields approximately 16 bars.
Prep Time: 15 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 15 minutes

Variations

• Nut-Free Version: Replace hazelnuts with sunflower seeds or pumpkin seeds.
• Extra Crunch: Double the amount of crisped rice cereal for more texture.
• Sweetener Alternatives: Use agave syrup or honey in place of maple syrup.
• Layered Bars: Pour half the mixture into the pan, add a layer of nut butter, then add the remaining mixture.
• Chocolate Swirl: Add a swirl of white or milk chocolate on top for visual appeal.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 3 months. Place parchment paper between layers to prevent sticking. Thaw in the fridge or at room temperature for 10–15 minutes before serving. These bars do not require reheating.

FAQs

Can I make these bars vegan?

Yes, ensure your chocolate chips and maple syrup are vegan-certified.

What if I don’t have oat flour?

Blend rolled oats in a food processor until fine to make homemade oat flour.

Can I use a different nut?

Yes, almonds, walnuts, or pecans work well as substitutes for hazelnuts.

Are these bars gluten-free?

Yes, as long as you use certified gluten-free oats.

How do I make them sweeter?

Add a few extra tablespoons of maple syrup or a touch of coconut sugar to the mixture.

Can I add protein powder?

Yes, replace a portion of the oat flour with your preferred protein powder.

What kind of chocolate works best?

Semi-sweet or dark chocolate chips give the best balance of sweetness and depth, but milk chocolate can be used for a milder flavor.

How long do they last in the fridge?

They keep well in the refrigerator for up to 7 days in a sealed container.

Can I skip the crisped rice cereal?

Yes, it’s optional, but it adds a satisfying crunch.

What size pan should I use?

An 8×8-inch square pan works best for evenly sized bars.

Conclusion

Chocolate hazelnut crunch bars are a no-bake dream: rich, crunchy, and easy to make with minimal ingredients. Whether you’re craving a quick dessert or preparing a crowd-pleasing treat, these bars deliver big flavor with simple preparation. Keep a batch chilled for instant indulgence any time.

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