Hazelnut Espresso Crunch Caramel Dark Chocolate Bars Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp chef's knife and cut with one firm, decisive motion. If the chocolate is too hard and cracks, let it sit at room temperature for a few minutes to soften slightly.

For a more professional look, you can score the slab lightly with a knife before it fully sets, then break along the lines once firm.

To keep the bars fresh, store them in an airtight container in the refrigerator. They will keep for up to two weeks, though they are best enjoyed within the first week.

If you prefer a softer texture, let them sit at room temperature for a few minutes before serving. The bars also make excellent homemade gifts—wrap them in parchment and tie with twine.

Variations

• Milk chocolate twist: Use a high-quality milk chocolate (around 40% cacao) instead of dark for a sweeter, creamier bar. Reduce the caramel slightly to balance the sweetness, and consider adding a pinch of sea salt on top.
• Nut-free version: Replace the roasted hazelnuts with toasted sunflower seeds or pumpkin seeds for a nut-free crunch. Ensure all other ingredients are nut-free and check labels for cross-contamination.
• Extra coffee kick: Add 1 teaspoon of instant espresso powder to the melted chocolate before pouring, and sprinkle the top with a little espresso salt (coarse salt mixed with espresso powder) for a bold coffee flavor.
• Fruity crunch: Add 1/4 cup of dried cherries or cranberries along with the other toppings. The tartness of the fruit pairs nicely with the dark chocolate and caramel.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let stand at room temperature for 5-10 minutes before serving for optimal texture.

Freezer

Freeze in a single layer in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store the bars in an airtight container in the refrigerator for up to 2 weeks. They can also be kept at room temperature for up to 5 days if your kitchen is cool, but the caramel may soften.

For longer storage, freeze the bars in a single layer in a freezer-safe container, separating layers with parchment paper, for up to 3 months.

These bars can be made up to 2 weeks in advance and stored in the refrigerator. They are perfect for making ahead for parties or gifting. You can also prepare the components ahead—roast and chop the hazelnuts, make the toffee shards, and have the caramel ready—so that assembly takes just a few minutes.

Serving ideas

Serve the bars chilled or at room temperature, depending on your preference. Chilled, they have a satisfying snap; at room temperature, the caramel becomes slightly softer and more gooey.

Cut them into thick bars for a generous dessert, or into smaller squares for a bite-size treat. They pair beautifully with espresso or a glass of cold milk.

For an elegant dessert plate, arrange a few bars on a platter with fresh berries or a dusting of cocoa powder. They also make a lovely addition to a cheese board or a gift box. If serving at a party, break the slab into rustic shards for a more casual presentation. No matter how you serve them, they are sure to impress.

Frequently asked questions

Recipe card

Hazelnut Espresso Crunch Caramel Dark Chocolate Bars

Prep 25 minCook 15 minRest 1 hTotal 1 h 40 minServes 12

Ingredients

• 16 oz 70% dark Belgian chocolate, finely chopped
• 1 cup roasted hazelnuts, roughly chopped
• 1/2 cup golden espresso toffee shards
• 2 tbsp cocoa nibs
• 1/2 cup warm espresso salted caramel

Instructions

1. Place the roasted hazelnuts on a cutting board and chop them with a sharp chef's knife until you have a coarse, uneven crumble. Transfer to a bowl. Chop the golden espresso toffee shards into smaller, bite-size pieces, and combine them with the cocoa nibs in a separate bowl. Grate the block of 70% dark Belgian chocolate on the large holes of a box grater, creating a pile of chocolate curls. Set all the prepared components aside.
2. Place the remaining chopped dark chocolate (not the grated curls) in a heatproof bowl. Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly until it is still fluid but not hot to the touch.
3. Line a metal tray (such as a quarter-sheet pan) with parchment paper, leaving some overhang on two sides for easy removal. Smooth out any wrinkles.
4. Pour the melted dark chocolate into the prepared tray. Use an offset spatula to spread it into an even layer, about 1/4-inch thick, reaching all the way to the edges.
5. Spoon the warm espresso salted caramel over the melted chocolate in a zigzag pattern. Use a knife or toothpick to gently swirl the caramel into the chocolate, creating a marbled effect. Do not overmix; you want distinct ribbons of caramel.
6. Evenly scatter the chopped roasted hazelnuts, espresso toffee shards, and cocoa nibs over the surface. Press them gently into the chocolate with your fingers or the back of a spoon so they adhere.
7. Place the tray in the refrigerator for at least 1 hour, or until the chocolate is completely firm and set. The surface should be hard to the touch.
8. Remove the tray from the refrigerator and lift the chocolate slab out using the parchment overhang. Place it on a cutting board. Use a sharp chef's knife to slice the slab into thick bars, about 2 inches wide. Cut through in one firm motion to get clean edges.
9. Take one bar and snap it in half with your hands to reveal the layered cross-section. The caramel and toppings should create a beautiful, crunchy interior. Serve immediately or store in an airtight container.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

28 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.