Chocolate Hazelnut Bars
Prep. Time:
45 minutes (plus 2 hours chilling)
Baking Time:
25 minutes
Total Time:
Approximately 3 hours 30 minutes
Serves:
16 bars
Chris created this dish for Great American Baking Show ™ Season 7. For Cookie Week's Signature Challenge, bakers were asked to create chocolate-covered bars. Chris's vision was 'a chocolate lover's dream': a coffee-spiked chocolate wafer base with salted caramel and whipped hazelnut ganache, finished with a dark chocolate glaze. Paul praised the texture as 'a slight chew coming from the bottom, from the wafer with the chocolate is delicious. And then the hazelnut that comes through it is absolutely delicious. But it needs to be finessed.' Prue added 'Flavours are fantastic, Chris. It is a little clumsy, but tastes great.' This recipe preserves every praised flavour element while incorporating specific techniques for clean layers and sharp cutting to address the finesse feedback.
Chef’s Notes: Addressing the Judges’ Feedback
The Finesse Fix
Both Paul and Prue used pointed language about presentation: “needs to be finessed,” “a little clumsy,” “could be a bit neater.” In a baking competition, these comments almost always refer to cutting precision, layer uniformity, and surface finish. This recipe addresses every one of those points through three specific
techniques: parchment overhang for clean slab removal, a heated knife with ruler-guided cuts for sharp edges, and the disciplined single-pass offset spatula method for smooth layers. The flavours needed no fixing - only the visual execution.
Chris’s Coffee-Chocolate Insight
Chris described his approach as “sticking to the classical coffee flavor with chocolate” to amplify the chocolate intensity. This is a well-established principle in patisserie: espresso or instant coffee powder intensifies the perception of chocolate without making the result taste of coffee. The espresso powder appears in both the wafer base and optionally in the ganache, creating a deep, complex chocolate flavour throughout. It’s the invisible ingredient that makes people say “this is the most chocolatey thing I’ve ever tasted” without being able to identify why.
The Chewy Wafer Base
Paul specifically praised the “slight chew coming from the bottom, from the wafer with the chocolate.” This texture comes from the combination of cocoa powder (which absorbs moisture) and a relatively low-fat, egg-enriched shortcrust that’s pressed rather than rolled. Pressing creates a denser, chewier texture than a
traditional rolled shortbread. Don’t overbake - the base should be dry and firm but still have give when pressed. Overbaking produces a crisp snap rather than the chew Paul enjoyed.
Layered Texture Contrast
The brilliance of Chris’s design is the progression of textures from bottom to top: chewy chocolate wafer, then sticky-yielding caramel, then pillowy whipped ganache, then snappy chocolate glaze. Each layer plays a different role on the palate. The thin chocolate glaze on top provides the “crack” when you bite in, followed by the cloud-soft ganache, the toffee-pull of caramel, and finally the satisfying chew of the base. This textural architecture is what makes bar cookies special - and what made Prue say the flavours were “fantastic.”
Troubleshooting Guide
• Caramel is too runny when slicing: The caramel wasn’t cooked to a deep enough amber, or it wasn’t chilled long enough. Cook the caramel until it’s a rich mahogany colour (darker than you think), and chill the assembled slab for at least 2 hours total before cutting.
• Wafer base is too crumbly: The dough wasn’t pressed firmly enough, or it was overbaked. Press hard and evenly using a flat-bottomed glass, and remove from the oven when firm but not dark.
• Ganache is grainy or split: The cream was too hot, or it was stirred too aggressively. Heat cream to just below simmering (not boiling), let it sit on the chocolate for a full 2 minutes before stirring, and stir gently from the centre in small circles.
• Chocolate glaze sets before spreading: The ganache layer underneath was too cold, setting the glaze on contact. Let the glaze cool only slightly (it should feel warm, not hot) and spread quickly with a pre-warmed spatula.
• Bars look messy when cut: The knife wasn’t hot enough, or you sawed rather than pressing. Run the blade under very hot water, dry it, and press straight down in one firm motion. Clean and reheat between cuts.
• Ganache is dense rather than mousse-like: The base ganache was still too warm when the whipped cream was folded in, causing the cream to deflate. Let the chocolate mixture cool to room temperature before folding. Also ensure the whipped cream is only at medium-soft peaks - overwhipped cream doesn’t fold well.
Storage & Make-Ahead Tips
• Refrigerator: Store bars in an airtight container in the fridge for up to 5 days. Bring to cool room temperature for 10–15 minutes before serving for the best texture.
• Freezer: Freeze uncut slab (wrapped tightly in cling film then foil) for up to 1 month. Thaw overnight in the fridge before cutting.
• Make-ahead strategy: The wafer base can be baked 2 days ahead. The caramel can be made 3 days ahead and stored in the fridge (rewarm gently to pouring consistency). The full slab can be assembled the day before serving and cut just before.
• For gifting: These bars travel beautifully when chilled. Wrap individually in wax paper for a polished presentation.
Variations & Substitutions
• Gianduja version: Replace the hazelnut paste in the ganache with 2 oz (60 g) of gianduja chocolate for an even more intense hazelnut-chocolate experience.
• Milk chocolate ganache: Substitute milk chocolate for the dark chocolate in the ganache for a sweeter, less intense bar. Reduce the sugar in the caramel to 1/2 cup to compensate.
• Peanutbutter swap: Replace hazelnut paste with natural peanut butter for a Reese’s-inspired variation. Add a pinch of extra salt.
• Chris’s cheesecake twist: In honour of Chris’s signature speciality, replace the whipped ganache with a thin layer of no-bake chocolate cheesecake filling (cream cheese, melted chocolate, whipped cream, sugar) for a different textural experience.
• Orange accent: Add 1 tsp of orange zest to the ganache and a few drops of orange oil to the glaze for a classic chocolate-orange-hazelnut combination.
• Gluten-free base: Replace the all-purpose flour with a 1:1 gluten-free baking blend. The pressed texture works well with gluten-free flours.
Ingredients
Instructions
MAKE THE CHOCOLATE COFFEE WAFER BASE
Preheat oven to 350°F (175°C). Line a 9 x 13-inch (23 x 33 cm) pan with parchment paper, leaving a 2-inch overhang on the long sides for clean removal. In a food processor, pulse the flour, cocoa powder, espresso powder, sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized pieces. Add the egg yolk and vanilla and pulse until the dough just begins to clump together. Press the dough firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to create a perfectly level, uniform layer. Dock the surface with a fork at regular intervals to prevent bubbling. Bake for 15–18 minutes until the base is firm and dry to the touch but not overbaked. Cool completely in the pan on a wire rack.
MAKE THE SALTED CARAMEL
In a medium heavy-bottomed saucepan, spread the sugar in an even layer. Heat over medium heat, without stirring, until the edges begin to melt and turn amber. Gently swirl the pan to encourage even caramelisation — do not stir with a spoon. Continue until you have a deep amber caramel, about 6–8 minutes total. Remove from heat and carefully pour in the warm cream — it will bubble aggressively. Whisk until smooth, then whisk in the butter, flaky salt, and vanilla. If any lumps formed, return to low heat and stir until dissolved. Allow the caramel to cool for 10 minutes until it thickens slightly but is still pourable, then pour evenly over the cooled wafer base. Use an offset spatula to spread it into a perfectly even layer. Refrigerate for 30 minutes until the caramel is set but not rock-hard.
MAKE THE WHIPPED HAZELNUT GANACHE
Place the finely chopped dark chocolate, hazelnut paste, butter, and espresso powder (if using) in a heatproof bowl. In a small saucepan, heat half the cream (½ cup / 120 ml) until it just begins to simmer. Pour the hot cream over the chocolate mixture and let stand for 2 minutes, then stir gently from the centre outward in small circles until completely smooth and glossy. Allow to cool to room temperature, about 20 minutes. In a separate bowl, whip the remaining cold cream (½ cup / 120 ml) to medium-soft peaks. Fold one-third of the whipped cream into the chocolate-hazelnut mixture to lighten it, then gently fold in the remaining whipped cream until just combined — the texture should be mousse-like, light yet rich.
ASSEMBLE THE LAYERS
Spread the whipped hazelnut ganache evenly over the set caramel layer using a clean offset spatula. Start with a large dollop in the centre and spread outward toward the edges in smooth, confident strokes. Level the top by holding the spatula at a low angle and drawing it across the surface in a single motion. Refrigerate for at least 1 hour, or until the ganache is firmly set.
APPLY THE CHOCOLATE GLAZE
Melt the dark chocolate and coconut oil together in a heatproof bowl set over barely simmering water (or in 20-second microwave bursts, stirring between each). Stir until completely smooth and glossy. Allow to cool for 3–4 minutes until fluid but not hot. Pour the glaze over the set ganache layer and spread quickly and evenly with a clean offset spatula — the cold ganache will begin to set the glaze almost immediately. Before the glaze sets fully, scatter the chopped toasted hazelnuts evenly across the surface and finish with a light scattering of flaky sea salt. Refrigerate for 30 minutes until the glaze is completely set.
CUT INTO BARS
Using the parchment overhang, lift the entire slab out of the pan and onto a cutting board. Heat a sharp chef's knife by running it under very hot water, then dry it thoroughly. Use a ruler to mark even cuts — for 16 bars, cut into a 4 x 4 grid. Press the warm knife down through the layers in a single, firm motion rather than sawing. Wipe and reheat the blade between every cut.
SERVE
Allow the bars to come to cool room temperature for 10–15 minutes before serving. The wafer base will have a slight chew, the caramel will be yielding but not runny, the ganache will be mousse-soft, and the chocolate glaze will provide a satisfying snap.
