Shooshed up my classic hazelnut crunch bar with Biscoff and caramel chocolate – wow the nutty biscuit and notes of caramel really is devine together with the feuilletine crunch.
If you are unsure what ‘feuilletine’ is, here’s a photo of them. A pile of crunchy ‘leaves’. These are uncommon (in fact I’ve been without this ingredient for 6 years now!), so I’ve sometimes used cocoa pops (specifically the gluten free ones works best), gavottes crepes or by crumbling waffle ice cream cones. It will be similar in taste and texture.
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 square 20cm x 20cm tray, cut bars sized to your liking. I got 16 squares
For the crunchy Bottom layer:
- 250g milk chocolate (33% cacao), melted
- 225g Biscoff spread
- 140g (2 cups) feuilletine or cocoa pops
For the filling:
- 300g dark chocolate (70% cacao) broken into small pieces
- 300ml Lewis Road Creamery double cream
- 50g Lewis Road Creamery unsalted butter, cut into small cubes
- Garnishes – crunchy chocolate pearls, cacao nibs, freeze dried fruit, hazelnut etc
- For the bottom layer, line a square tray 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.)
- Melt milk chocolate over a pot of simmering hot water. Once smooth, add the Biscoff spread; stir until smooth.
- Fold in the feuilletine until the chocolate is combined with the flakes (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.
- To make the ganache, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
- 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.
- 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.
- Pour the ganache over the feuilletine and smooth with a spatula. Leave in the fridge to set, about 1 – 2 hours.
- If you want to decorate with toppings, add them in after 30 mins of the ganache being poured to allow the toppings to stay on the surface and not sink. Chocolate pearls, cacao nibs, whole hazelnuts, hazelnut praline crunch or anything you wish! Slice into squares before serving.