Chocolate Hazelnut Crunch Bars

Ingredients:

For the crust:

6 ounces semisweet chocolate, melted

10 ounces (about 1 cup) chocolate-hazelnut spread, such as Nutella

5 ounces (about 2 cups) pailleté feuilletine

For the filling:

6 ounces semisweet chocolate, finely chopped

2 ounces bittersweet chocolate, finely chopped

8 ounces (1 cup) heavy cream

2 ounces (1/4 cup) unsalted butter, cut into small pieces

Method:

For the crust, line a 9 x 13 inch pan with parchment paper, allowing the parchment to hang over the long sides of the pan to act as handles.

In a large bowl, combine melted chocolate and chocolate-hazelnut spread and stir until smooth. Fold in the feuilletine until combined. Transfer the mixture to the prepared pan. Use a sheet of wax paper (or a nonstick Silpat mat) to press the mixture into a smooth, even layer. Transfer to the refrigerator to chill while making the filling.

For the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan over medium heat; pour over the chocolate. Let mixture sit for 2 minutes, or long enough to melt the chocolate. Add the butter and whisk until ganache is very smooth. 

Pour the ganache over the crust and smooth with an offset or rubber spatula. Transfer to the refrigerator until set and firm, about 1 - 2 hours. Slice into bars before serving. Keep stored in the refrigerator and serve chilled.