Nutella & Bourbon Biscuit Bars Recipe

No baking required! Just melt, pour and leave to set!

Download and save a PDF of this recipe with extra tips & tricks!

Nutella & Bourbon Biscuit Chocolate Ganache Bars Recipe.pdf

Download PDF • 289KB

Makes 12 small bars

Ingredients;                                                 

250g chocolate Bourbon biscuits

50g chopped hazelnuts                                                          

75g melted vegan butter                                                       

200g melted vegan Nutella

320g dark chocolate

220g vegan double cream

6x Bourbon biscuits for decoration

Handful chopped hazelnuts for decoration

You will also need; a 7” x 11” rectangular cake tin, electric hand mixer, microwavable bowl, spoon, food processor or rolling pin, baking paper

---

Method;

1.       Roughly line the cake tin with baking paper.  This will make it easier to remove the bars once they are set

2.       Crush the biscuits into small crumbs using a food processor or by putting them into a sandwich bag and crushing with a rolling pin

3.       Add the chopped hazelnuts and melted vegan butter and mix into the crushed biscuits

4.       Pour the biscuit mixture into the cake tin and firmly press down evenly with the back of the spoon

5.       Pour on to the biscuit base the 200g melted Nutella spread and gently smooth over using the back of a spoon

6.       Put the cake tin in the fridge or freezer to set while you make the filling

7.       Place the dark chocolate and cream into a microwavable bowl and heat in small blasts, stirring in between, until nearly melted

8.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool

8.       Once the bowl is no longer hot to touch, begin to whip your ganache using a hand mixer

9.       Continue whipping the ganache until it becomes lighter in colour, thick, creamy and beginning to become fluffy.  It should still be a pourable consistency, so take care not to over whip

10.   Pour the ganache into the cold cake tin on top of the set biscuit and Nutella base

11.   Split the 6 Bourbon biscuits in half and arrange the 12 halves on top of the ganache

12.   Sprinkle over the remaining chopped hazelnuts for decoration and crunch

13.   Put the cake tin back into the fridge or freezer to set

14.   Remove from the tin using the baking paper to help lift out the bars, and slice into 12 even pieces

15.   Eat and enjoy!