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:
- 2 cups Hubbards Thank Goodness gluten free cocoa puffs
For the filling:
- 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.)
- 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.
- 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.
Styled by my little chef.