Pin it
When traditional magic bars meet the sophisticated flavors of chocolate and hazelnut, something truly magical happens. These Chocolate Hazelnut Magic Bars layer rich, nutty hazelnut flour crust with gooey Nutella filling and a crown of chocolate, coconut, and toasted hazelnuts. In my kitchen, they've become the go-to treat that proves gluten-free baking can be both elegant and indulgent.
Essential Ingredients and Selection Tips
- Hazelnut Flour: Fresh, finely ground for best texture
- Nutella: Room temperature for easy spreading
- Condensed Milk: Full-fat for richest results
- Dark Chocolate: High-quality chips or chopped
- Coconut: Unsweetened balances the sweetness
- Hazelnuts: Toast before chopping for deeper flavor
- Butter: Unsalted, melted but not hot
Detailed Instructions
- The Perfect Setup:
- Begin by preheating your oven and preparing your pan meticulously. The parchment paper should hang over the sides for easy removal. A light coating of cooking spray ensures nothing sticks. Position your oven rack in the center for even baking.
- The Foundation Layer:
- Create your crust by combining the hazelnut flour and melted butter until it resembles wet sand. Press it firmly and evenly into the pan - a flat-bottomed measuring cup works perfectly for this. The pre-bake step is crucial for a crisp base.
- The Gooey Middle:
- Whisk the Nutella and condensed milk until completely smooth. Take your time here - thorough mixing ensures even distribution of flavor. Pour this mixture carefully over your pre-baked crust, ensuring it reaches all corners.
- The Crowning Glory:
- Layer your toppings thoughtfully - first chocolate chips, then coconut, finally hazelnuts. Press everything down firmly; this helps the condensed milk mixture bind everything together as it bakes.
- The Baking Process:
- Bake until you see slight browning around the edges and the coconut turns golden. Don't overbake - the bars will continue to set as they cool.
Pin it
Presentation and Gifting Excellence
These bars truly shine when it comes to presentation and gifting opportunities. For an elegant dessert platter, arrange them in alternating directions, creating an interesting visual pattern. Dust with a combination of cocoa powder and powdered sugar using a paper doily as a stencil for a professional finish. When gifting, consider wrapping individual bars in parchment paper and placing them in small boxes lined with gold or silver paper. Add a handwritten note with serving suggestions and storage tips. For holiday gatherings, create a dessert board with these bars as the centerpiece, surrounded by fresh berries, chocolate-dipped hazelnuts, and perhaps some coffee beans for decoration. The rich brown colors and varied textures make for a stunning presentation that's as beautiful as it is delicious.
Pin it
Variations and Creative Twists
Through countless preparations, I've discovered exciting variations. Try using different nuts like macadamia or pecans. Add a sprinkle of sea salt on top for contrast. Sometimes I'll drizzle extra melted chocolate over the finished bars. Mix dark and milk chocolate chips for depth of flavor.
Temperature and Timing Mastery
Success comes down to understanding your oven. Watch for golden edges and slight browning of coconut. Don't overbake - bars will continue setting as they cool. Let cool completely at room temperature before refrigerating if desired.
Final Serving Suggestions
Cut into generous squares and serve on a beautiful platter. Consider adding fresh berries for color. For special occasions, dust with cocoa powder or serve with coffee ice cream. These bars make excellent gifts when wrapped individually in parchment and tied with ribbon.
Pin it
Frequently Asked Questions
- → Can I halve the recipe?
- Yes, use an 8x8 pan instead of 9x13.
- → How should I store these?
- Covered at room temperature.
- → Can I use almond flour instead?
- Yes, but it will change the signature hazelnut flavor.
- → Do I need to toast the coconut?
- No, it will toast as the bars bake.
- → Can I freeze these?
- Yes, wrap well and freeze up to 3 months.