Ferrero Rocher Bars

You’ll Need:

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• A rectangular brownie tray
• We love these silicone utensils – they come in lots of colours to suit every kitchen!
• A balloon whisk to match
• Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
• Digital scales to weigh everything out super accurately
• A nice big sharp knife for getting those perfect, clean cut edges on your Ferrero Rocher Bars! We recommend this one, this one and this one!

Directions

1. Mix together butter and Nutella and set aside
2. Mix together icing sugar, hazelnuts, crushed Ferrero Rocher and crushed biscuits
3. Pour the butter spread mixture into the dry ingredients
4. Squash mixture into a lined and greased baking tin and place in the fridge whilst you prepare the topping
5. Melt the dark chocolate  over a bowl of boiling water 
6. Pour the melted chocolate on top of the base, then add extra toppings of choice: melted white chocolate, melted milk chocolate, extra hazelnuts, halved and crumbled Ferrero Rochers
7. Put into the fridge to set – at least 4 hours but the longer the better

Top Tips:

• Crush the biscuits using either a food processor or by putting the biscuits into a freezer bag, sealing and bashing with a rolling pin
• Keep the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
• Make sure no water gets into the bowl of chocolate whilst you are melting it
• You can refrigerate the base mixture whilst you melt the chocolate for the toppings if you like