Dark Chocolate Hazelnut Dessert Squares – Rich, Crunchy, and Effortless

These Dark Chocolate Hazelnut Dessert Squares taste like a fancy café treat but come together with simple pantry ingredients. The bottom has a buttery, slightly salty crunch, while the top is glossy, dark chocolate with roasted hazelnuts for texture and aroma. They’re easy to slice, pack well, and feel special without being fussy.

Make them for a small gathering, a holiday tray, or a midweek pick-me-up. Once they set, they’re the kind of sweet that makes people ask for the recipe.

Print Recipe

Dark Chocolate Hazelnut Dessert Squares - Rich, Crunchy, and Effortless

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Ingredients

• 8 ounces (225 g) plain tea biscuits or graham crackers, finely crushed
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons light brown sugar
• 1/4 teaspoon fine sea salt
• 10 ounces (285 g) dark chocolate (60–70% cocoa), chopped
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup (130 g) toasted hazelnuts, roughly chopped
• Optional: 1 tablespoon cocoa powder (for dusting)
• Optional flavor boosts: 1 teaspoon instant espresso powder, or zest of 1 small orange, or a pinch of flaky salt for finishing

Instructions

• Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides for easy lifting.
• Make the crust: In a bowl, combine crushed biscuits, melted butter, brown sugar, and sea salt.Stir until the texture resembles damp sand and clumps when pressed.
• Press the mixture firmly into the lined pan. Use the bottom of a measuring cup to create an even, compact layer.
• Chill the crust in the fridge for 15 minutes while you prepare the chocolate layer.
• Heat the cream in a small pot over low heat until steaming but not boiling. Remove from heat and add the chopped chocolate.Let sit for 2 minutes, then stir until smooth and glossy.
• Stir in vanilla. If using, add espresso powder or orange zest. Fold in half of the chopped hazelnuts.
• Pour the chocolate mixture over the chilled crust.Smooth the top with an offset spatula.
• Sprinkle the remaining hazelnuts evenly on top. For a bakery finish, add a light pinch of flaky salt.
• Refrigerate for 2–3 hours, or until fully set. The top should be firm to the touch.
• Use the parchment to lift the slab out.Slice into 16 small squares with a warm, dry knife, wiping the blade between cuts. Dust with cocoa powder if you like.

Why This Recipe Works

• Balanced sweetness: Dark chocolate keeps the squares rich but not cloying, while a touch of salt balances everything out.
• Crunch + creaminess: A crisp biscuit base contrasts with a smooth chocolate layer and crunchy roasted hazelnuts.
• Low effort, high reward: No fancy tools or long baking times. Most of the work happens in the fridge.
• Flexible ingredients: You can swap nuts, use different biscuits, or add flavor boosts like espresso or orange zest.

Ingredients

• 8 ounces (225 g) plain tea biscuits or graham crackers, finely crushed
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons light brown sugar
• 1/4 teaspoon fine sea salt
• 10 ounces (285 g) dark chocolate (60–70% cocoa), chopped
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup (130 g) toasted hazelnuts, roughly chopped
• Optional: 1 tablespoon cocoa powder (for dusting)
• Optional flavor boosts: 1 teaspoon instant espresso powder, or zest of 1 small orange, or a pinch of flaky salt for finishing

Instructions

1. Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides for easy lifting.
2. Make the crust: In a bowl, combine crushed biscuits, melted butter, brown sugar, and sea salt.

   Stir until the texture resembles damp sand and clumps when pressed.

3. Press the mixture firmly into the lined pan. Use the bottom of a measuring cup to create an even, compact layer.
4. Chill the crust in the fridge for 15 minutes while you prepare the chocolate layer.
5. Heat the cream in a small pot over low heat until steaming but not boiling. Remove from heat and add the chopped chocolate.

   Let sit for 2 minutes, then stir until smooth and glossy.

6. Stir in vanilla. If using, add espresso powder or orange zest. Fold in half of the chopped hazelnuts.
7. Pour the chocolate mixture over the chilled crust.

   Smooth the top with an offset spatula.

8. Sprinkle the remaining hazelnuts evenly on top. For a bakery finish, add a light pinch of flaky salt.
9. Refrigerate for 2–3 hours, or until fully set. The top should be firm to the touch.
10. Use the parchment to lift the slab out.

    Slice into 16 small squares with a warm, dry knife, wiping the blade between cuts. Dust with cocoa powder if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Layer with parchment to prevent sticking.
• Freezer: Freeze for up to 2 months.

  Wrap tightly and thaw in the fridge for an hour before serving.

• Serving tip: For the best texture, let squares sit at room temperature for 5–10 minutes before eating.

Why This is Good for You

• Dark chocolate contains flavonoids, which can support heart health and offer antioxidant benefits.
• Hazelnuts bring healthy fats, fiber, and vitamin E, helping you feel satisfied with a smaller portion.
• Moderate sugar and a simple ingredient list make this a smarter treat compared to many store-bought desserts.

Pitfalls to Watch Out For

• Overheating the cream: Boiling cream can scorch and split the chocolate. Heat until just steaming.
• Skipping the chill time: If you cut too early, the chocolate layer will smear and the base can crumble.
• Coarse crust crumbs: If the biscuits aren’t finely crushed, the base won’t compact well and may fall apart.
• Unroasted nuts: Raw hazelnuts taste flat. Toast until fragrant for the best flavor.

Alternatives

• Nut swaps: Use almonds, pistachios, or walnuts.

  For nut-free, try toasted pumpkin seeds.

• Base options: Use chocolate wafers, shortbread cookies, or gluten-free crackers.
• Dairy-free: Swap cream for full-fat coconut milk and use dairy-free dark chocolate.
• Extra texture: Stir in crisped rice cereal or crushed wafer cookies with the hazelnuts.
• Flavor twists: Add a splash of hazelnut liqueur, a pinch of cinnamon, or swirl in a little hazelnut spread on top.

FAQ

Do I have to toast the hazelnuts?

Toasting is highly recommended. It deepens the flavor and brings out the natural oils, making the nuts more aromatic and crunchy.

Can I use milk chocolate instead of dark?

Yes, but reduce the cream to 1/3 cup to keep the layer from getting too soft, since milk chocolate has more sugar and dairy.

How do I keep the crust from crumbling?

Crush the biscuits very finely and press the mixture firmly into the pan. Chilling the crust before adding chocolate also helps it set solid.

What if my chocolate looks grainy?

It likely overheated.

Try whisking in 1–2 teaspoons of warm cream to smooth it out. If it’s still grainy, gently warm the bowl over a pot of barely simmering water and stir.

How big should I cut the squares?

These are rich, so small portions work best. Aim for 1.5–2-inch squares.

Use a warm, dry knife and wipe between cuts for clean edges.

Can I add hazelnut spread?

Yes. Dollop a few teaspoons over the chocolate layer and swirl lightly with a skewer before chilling for a marbled look.

How long do they take to set?

Plan for 2–3 hours in the fridge. In a hurry, 45–60 minutes in the freezer works, but let them soften a few minutes before slicing.

Wrapping Up

These Dark Chocolate Hazelnut Dessert Squares are elegant, simple, and full of texture.

With a crisp base, silky chocolate, and roasted nuts, they hit all the right notes. Keep the ingredients on hand, and you’re never far from a crowd-pleasing treat that looks and tastes bakery-level.