Ingredients
6 cups cornflakes cereal
1 cup chopped pecans
4 tbsp chocolate hazelnut spread (such as Nutella)
6 oz dark chocolate (70 75% cocoa)
½ tsp salt
For the chocolate ganache:
¾ cup heavy cream or coconut cream
7 oz dark chocolate (preferably chocolate chips)
For serving (optional):
Flaky salt
Roasted hazelnuts, peeled
Directions
Step 1
Prepare the Pan:
Step 1
Line an 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
Step 2
Crush the Cornflakes:
Step 1
Place the cornflakes in a large resealable bag and crush them into small pieces. Transfer the crushed cornflakes to a large bowl, and stir in the chopped pecans.
Step 2
Melt the Chocolate:
Step 1
Place the dark chocolate in a microwave-safe bowl. Heat in 25-second intervals, stirring after each, until the chocolate is completely melted.
Step 2
Combine Ingredients:
Step 1
Add the melted chocolate, chocolate hazelnut spread, and salt to the bowl with the cornflakes. Mix until evenly combined.
Step 2
Form the Base Layer:
Step 1
Press the cornflake mixture evenly into the prepared pan, smoothing the top with a spatula or the back of a spoon.
Step 2
Set the Base:
Step 1
Place the pan in the freezer for 10 minutes, or until the mixture is firm.
Step 2
Make the Ganache:
Step 1
While the base is setting, prepare the chocolate ganache. Place the chocolate chips in a heatproof bowl.
Step 2
Heat the cream in a small saucepan over medium heat until it just starts to boil. Remove from heat and pour over the chocolate chips. Whisk until smooth.
Step 3
Top with Ganache:
Step 1
Pour the ganache over the chilled cornflake layer, spreading it evenly.
Step 2
Chill:
Step 1
Refrigerate the pan for at least 2 hours, or until the ganache is fully set.
Step 2
Garnish & Serve:
Step 1
Sprinkle flaky salt and roasted hazelnuts on top, if desired. Cut into bars and serve.
