I love easy slice recipes when I need a quick slice and this Hazelnut Slice Recipe is one of my favorites. Made with a condensed milk biscuit base and topped with loads of crushed hazelnuts!

Chocolate & Crushed Hazelnut Slice! This slice embodies the classic chocolate and hazelnut combo that we all know and love. The base is a 4-ingredient rum ball-esque mixture but richer in cocoa and of course, without the rum. The topping is a generous sprinkling of crushed hazelnuts. Does this scream Nutella? You’ll have to find out for yourself 😉

The base is easy done in one bowl, you will however have to have crush those biscuits so you will need your food processor handy. Or a wooden spoon, a tough bag and get rolling/crushing! Where there is a will there is a way.

If you are ever stuck for ideas on what to make as a quick snack that you can enjoy throughout your week, this slice is seriously so scrumptious! Hope you give it a go and most importantly. Enjoy it 🙂

Chocolate & Crushed Hazelnut Slice

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Author: Wholesome Patisserie
Total Time: 20 minutes
Yield: 10–12 longer bars or 12–16 squares 1x

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Description

This slice embodies the classic chocolate and hazelnut combo that we all know and love. The base is a 4-ingredient rum ball-esque mixture but richer in cocoa and of course, without the rum. The topping is a generous sprinkling of crushed hazelnuts. Does this scream Nutella? You’ll have to find out for yourself 😉

Ingredients

Scale

1 packet (200g) plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
5 Tbsp (30g) cocoa powder or cacao powder
1 1/2 cups (150g) desiccated coconut
1 cup (300g) sweetened condensed coconut milk, find this in the supermarket near the regular condensed milk or the coconut creams, you can also use regular sweetened condensed milk
1/2 cup (60g) whole hazelnuts, skin on

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Instructions

Line a 9” x 9“ square baking pan with parchment paper, set aside.
In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.
Pour in cocoa and coconut, mix until well combined.
Pour in condensed milk and mix thoroughly with a wooden spoon, until all dry ingredients are coated well.
Transfer mixture into lined pan and press into an even layer.
Add hazelnuts to food processor and pulse until it turns to a crumble, leaving some larger pieces but mostly a crumb.
Sprinkle over crushed hazelnuts and slightly press them into the base.
Place in the refrigerator for 1 hour or until set.
Remove slice from refrigerator and the pan.
Slice into bars or squares.
Serve and enjoy!
Store in an air-tight container, refrigerated, for 1 week.