Finally! A gluten free version of my most requested hazelnut chocolate crunch bar for you all! Be warned: it is as addictive as the normal version and super easy to make. No baking required.

What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the cocoa pops crunch. I tested many different type of gluten free cocoa pops before I was finally satisfied with the taste and texture. I settled on Hubbards’ Thank Goodness Gluten free cocoa puffs. These stayed completely crunchy!

Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. Think peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

Makes one tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of about 1.5 cm by 8cm)
For the crunchy Bottom layer:

• 250g milk chocolate (33% cacao), melted
• 100g roasted hazelnut paste (Nocciola from Equagold)
• 125g (about half cup) chocolate-hazelnut spread (or instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead, or Nutella.)
• 2 cups Hubbards Thank Goodness gluten free cocoa puffs

For the filling:

• 400g dark chocolate (70% cacao) broken into small pieces, (I used Solomon’s Gold or Whittakers 72% Ghana.)
• 400ml cream
• 65g unsalted butter, cut into small cubes

1. For the bottom layer, line a narrow rectangular tray (or shallow slice box, I used my Tupperware rectangular box) with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and chocolate-hazelnut spread; stir until smooth.
3. Fold in the cocoa puffs until the chocolate is combined (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling.
4. To make the top layer, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product.
6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
7. Pour the ganache over the cocoa puffs and smooth with a spatula. Leave in the fridge to set, about 1 hour.
8. Decorate with whole hazelnuts, hazelnut praline crunch, freeze dried fruits or anything you wish! Place in the fridge to set it a further 2 hours. Slice into bars before serving.

Styled by my little chef.