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Ingredients
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Shortbread base
Hazelnut praline (crunchy layer)
Chocolate topping & garnish
Method
Shortbread base
- 1
Prepare pan and oven
Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) square baking pan with parchment, leaving an overhang on two sides to lift the bars out easily.
- 2
Combine dry ingredients
In a large bowl whisk together 1.5 cups all-purpose flour, 0.5 cup powdered sugar, 0.25 cup ground toasted hazelnuts, and 0.5 tsp fine salt until evenly distributed.
- 3
Cut in butter
Add 0.75 cup (cold, cubed) unsalted butter to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 4
Bind dough
Stir in 1 egg yolk and 1 tsp vanilla extract, working just until the dough comes together. If it seems dry, press it with the back of a spoon or your fingers; do not overwork.
- 5
Form crust and bake
Press the dough evenly into the prepared pan in an even layer (use the bottom of a measuring cup to compress). Bake in the preheated oven for 18–22 minutes, until the edges are just turning golden and the top is set. Remove from oven and allow to cool slightly while you prepare the praline.
Hazelnut praline (crunchy layer)
- 6
Toast hazelnuts (if not already toasted)
If your hazelnuts aren't toasted, spread 2 cups whole hazelnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until fragrant and skins blister. Wrap in a clean kitchen towel and rub to remove loose skins. Coarsely chop to measure 2 cups.
- 7
Make caramel
In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 0.25 cup water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and the mixture comes to a simmer. Continue cooking, swirling occasionally, until the caramel turns a deep amber color (about 6–9 minutes). Watch carefully to avoid burning.
- 8
Finish praline
Remove the caramel from heat and quickly stir in 2 tbsp unsalted butter until melted and incorporated (careful—hot caramel may bubble). Stir in 0.25 tsp fine salt, then immediately mix in the 2 cups coarsely chopped toasted hazelnuts until evenly coated.
- 9
Assemble crunchy layer
Working quickly, pour the hot hazelnut praline over the baked shortbread base while both are warm. Spread evenly with an offset spatula to cover the surface. If the caramel is very liquid, tilt the pan slightly to help it reach the edges. Press the praline lightly with a spatula or back of a spoon to create an even, compact layer. Allow the pan to cool on a wire rack for 30–40 minutes until the praline is set but still slightly warm (it will harden more as it cools).
Chocolate topping & garnish
- 10
Melt chocolate
Place 225 g chopped dark chocolate in a heatproof bowl. In a small saucepan warm 2 tbsp heavy cream until it just begins to simmer, or microwave the cream about 15–20 seconds. Pour the hot cream over the chocolate, add 1 tbsp neutral oil (or coconut oil), let sit 30 seconds, then stir until smooth and glossy. If needed, gently heat the bowl over a pot of barely simmering water (double boiler) to finish melting—avoid overheating.
- 11
Top bars
Pour the glossy chocolate evenly over the set hazelnut praline layer and spread with an offset spatula into a thin, even layer. While the chocolate is still wet, sprinkle 0.25 cup extra toasted chopped hazelnuts over the top and finish with a light scattering of flaky sea salt to taste.
- 12
Chill and cut
Transfer the pan to the refrigerator and chill for at least 1 hour (longer if needed) until the chocolate is firm and the praline is fully set. Using the parchment overhang, lift the slab from the pan. Using a sharp knife warmed under hot water and wiped dry between cuts, trim the edges and cut into 9 equal bars (3 x 3) or into 12 smaller bars if preferred. Store in an airtight container at cool room temperature for up to 2 days or refrigerated for up to 1 week; bring to room temperature before serving for best texture.
