Traditional recipes

Chocolate and Hazelnut Slice recipe

Chocolate and Hazelnut Slice recipe

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Hazelnut cake

This traybake brings together the classic combination of hazelnuts and chocolate. A chocolate and nut cake is topped with melted chocolate, sliced and served.

8 people made this

IngredientsMakes: 80 depending on size

  • 250g butter, softened
  • 250g caster sugar
  • 6 eggs
  • 250g dark or milk chocolate
  • 250g hazelnuts or almonds, chopped
  • 100g plain flour
  • For the Topping
  • 200g milk chocolate, melted and cooled

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4.
  2. Beat butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating after each addition. Either grate or melt the chocolate and stir into the batter. Fold in the nuts, then the flour.
  3. Spread the batter over a greased baking tray and bake for about 30 minutes. While still hot, cut into rectangles and spread with chocolate topping.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

I made this last night but it's a bit dry-25 Oct 2014


Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate

I’ve been going wild over slice ‘n’ bake cookies for 4 days straight. I made a batch on Monday. Wasn’t too happy with them. Totally flavorless, completely crumbly. Needed more butter and something interesting. On Tuesday, I made hazelnut “puddles” — not cookies. On Wednesday, the stars aligned because I landed on the perfect ratio of flour, butter, and flavor. I tested the recipe two more times yesterday (who wants to come over and help me eat all 689374 cookies?) and here we are now: toasted hazelnut slice ‘n’ bakes with oodles of melted milk chocolate. Recipe #9 in my annual Christmas cookie palooza!

These slice ‘n’ bake cookies are thick, crunchy on the edges, soft in the center, and full of brown sugar, vanilla, cinnamon, hazelnut, and buttery flavors. To top them off, I add a healthy dose of melted milk chocolate. This way I knew Kevin would eat them. And they’d look pretty in pictures. And it’s chocolate. Win win win.

I’ve made slice ‘n’ bake cookies dozens of times over the past several years, but I’ve never been particularly happy with their flavor. They always just sort of taste like… well… crumbles of butter. But everyone loves them! So I always make them during the holidays. But this year I wanted to share a recipe on my blog that I truly loved. And I knew slice ‘n’ bakes had the potential to be just as mouthwatering as a caramel chocolate mocha Oreo stuffed peanut butter something.

Aren’t they fun? I seriously love these.

Slice ‘n’ bake cookies could not be any easier. The dough is sort of like my shortbread cookie dough and basic roll-out sugar cookie dough combined. Just completely basic ingredients like flour, sugar, egg and butter. In fact, that’s literally the base recipe. Those four ingredients. And, like I said above, the ratio of ingredients is what matters and could either leave you with dry, crumbly cookies, greasy puddle cookies, or slice ‘n’ bake perfection. Let’s focus on doing it right.

Creamed butter/sugar is the base of my slice ‘n’ bake cookies. I opt for using brown sugar instead of white sugar. If you know anything about me by now, you know that my favorite ingredient in the world is brown sugar and I use it whenever I can in dessert recipes. There’s flavor and moisture there! And it’s everything in today’s cookies. A dose of vanilla extract also adds wonderful flavor. To the creamed mixture goes 1 egg. Remember, room temperature egg. Always use room temperature egg when the recipe calls for room temperature or melted butter. Room temperature eggs emulsify so much easier into batter or dough, creating a uniform structure and texture throughout your baked good. Also, eggs incorporate more volume into the batter when at room temperature. Temperature is imperative!

Now, the flour. You’ll need 2 cups, which is just enough to create a firm, yet still slightly soft cookie dough. Exactly the texture you want when making slice ‘n’ bake cookies. Then, a pinch of cinnamon and just enough finely chopped hazelnuts for flavor. And don’t forget to toast those hazelnuts before adding them. Here’s what I do: I toast chopped hazelnuts for 8 minutes in the oven. Let them cool down, then pulse them in a food processor a few times to really get a nice, fine chop. Or chop them up yourself. (A food processor is easiest though!)

Finely chopped toasted hazelnuts and the cookie dough:

Now, roll the dough up. You’ll want to do this on a floured surface with floured hands. Divide the dough in half, then roll each half into logs. The length of logs depends on how large you want your slice ‘n’ bake cookies. Because the longer the log, the smaller in diameter the cookies. Make sense? My dough logs were about 8 inches long, making the cookies about 2.5 inches in diameter.

Roll the dough up very tightly in plastic wrap and refrigerate for at least 4 hours. I always chill the slice ‘n’ bake cookie dough in the refrigerator overnight, which makes this a convenient make-ahead recipe for cookie baking marathon days. Wait. You have those too, right?

The cookie dough has to be chilled for at least 4 hours or you will be left with greasy thin blob cookies. For lack of better words.

Now, it’s time to slice ‘n’ bake.

I roll the logs in coarse sugar for a little extra sparkle. That’s totally optional. You can also roll the logs in finely chopped hazelnuts, too.

A dunk in milk chocolate because it’s Friday…

And we’re DONE. Toasted hazelnut slice ‘n’ bake cookies with milk chocolate are crazy simple to make with only a few base ingredients. The trickiest part, if we can even call it that, is rolling the cookie dough into logs. That’s why a floured surface is key to help you handle the cookie dough. The logs of cookie dough can chill out in the refrigerator for a few days, so it’s really easy to just take them out, slice ’em up, and pop into the oven. They’re soft in the centers, thick, crunchy on the edges, exploding with flavor, and super dense. I have several ideas for different slice ‘n’ bake cookie variations below the recipe. Let me know if you try any!


THERMOMIX ® RECIPE

1. Preheat oven to 180 degrees (160 fan forced) and grease and line a 30cm x 20cm slice tin.2. Spread the almonds over two oven trays and bake them in the oven for 5 minutes or until toasted. Keep and eye on them, ovens vary and they can go from toasted to burnt really quickly.

3. Process biscuits into crumbs - speed 8 for 10 seconds. Place in a large bowl with toasted nuts.

4. Put butter, golden syrup and condense milk in TM bowl and heat 80 degrees, 3min, speed 2.

5. Pour into bowl with biscuit crumbs and nuts, stir until combined and then press into prepared tin until smooth

Topping

1. Melt butter and copha together for 4 minutes, 80 degrees, speed 2.

2. Add Nutella and mix for 30 seconds, speed 2.

3. Pour ontop of biscuit layer and refridgerate for at least 2 hours, prior to cutting into small squares.


Our top 20 best slice recipes

Slices take their place somewhere between cake and biscuit and are one of the sweetest treats you can sink your teeth into. Sandwiched with soft fillings and textures that range from chewy to flaky, this layered dessert has an unlimited amount of variations.

From old favourites to new classics, holiday-themed slices, and then the ones you just can't live without, slices can do no wrong. So whether you like sweet, salty, sticky, or buttery, you're bound to find one slice recipe on this list worth adding to your baking repertoire.

Here are our top 20 slice recipes.

1. Chocolate caramel Anzac slice

This sensational slice tows the line between two classic desserts: Anzac biscuits and caramel slice. Together they create a whole new tasty treat that's not to be missed!

2. Perfectly traditional vanilla slice

It's hard to top this old favourite. If you're looking for a reliable, mouth-watering dessert then this one suits all occasions.

3. Passionfruit swirl cheesecake slice

Get creative in the kitchen with this summery slice that is made to be eaten by the pool or for dessert on a warm evening.

4. Easter egg slice

While the kids may love mini Easter eggs and bunnies, this decadent slice will be a hit with the adults. Who said Easter was for kids?

5. Pear, chocolate, and hazelnut brownie slice

With so many flavours to savour, this rich slice is a fudgy blend of deliciousness.

6. Easy mango and shortbread slice

This creative dessert combines the natural sweetness of fresh mango with the creamy flavour of custard for a dessert no sweet tooth could resist.

7. Caramel pretzel slice

Whip up a batch next time you want to impress your guests. You're welcome.

8. Old-fashioned lemon and grapefruit slice

While this slice may have fallen out of fashion, it's back with a simple Fast Ed reboot that you have to try!

9. Coconut marshmallow slice

This spongey whipped marshmallow and toasted coconut slice is like a small bite of (fluffy)heaven.

10. Riverland sultana slice

No slice list is complete without this Aussie classic. Make it even better by adding in some ginger and coconut.

11. Crunchy chocolate slice

Chocolate is the superior ingredient in a perfect slice, so you can't go wrong with this crunchy, chocolatey recipe.

12. Pear and custard slice

This fruity, crumbly slice goes down nicely with a steaming pot of well-made tea.

13. Chocolate Christmas pudding rocky road slice

If you think Christmas recipes couldn't get any better, you haven't made this rocky road slice yet. Add it to your festive celebration menu now!

14. Strawberry coconut slice

The classic strawberry slice gets a reboot with this tasty recipe. Rather than leaving it at one layer, top it off with a coconut mixture before baking!

15. Fruit salad cheesecake slice

Made with a biscuit base, a creamy filling, and topped off with a colourful array of fresh fruit.

16. Museli slice

Say goodbye to toast with this breakfast-approved museli slice!

17. Caramel slice

If there's one slice recipe you need in your baking repertoire it's this crowd-pleaser.

18. Raspberry ricotta slice

This slice just might be the prettiest dessert you'll ever see. And it's diabetic-friendly too!

19. Easy mocha slice

If you like coffee morning, noon, and night, then why not also have it for dessert with this easy-made slice.

20. Chewy chocolate caramel slice

This slice has everything you could want in one bite: chunky chocolate bits, oozy caramel, and crunchy walnuts on a rich chocolate cake base.


  1. Grease a 30 x 8cm rectangular loose-bottomed fluted tart tin with cooking oil spray. Line base with baking paper.
  2. Put biscuits in a large zip-lock bag and crush with a rolling pin until fine crumbs form. Transfer to a large bowl and stir in cocoa and butter. Press into bottom of prepared tin and chill until firm.

Meanwhile, put dark chocolate in a large heatproof bowl over a saucepan of simmering water and stir until half-melted. Remove from heat and set aside.


How To Make Chocolate And Hazelnut Torrone

This recipe couldn’t be easier: just melt some chocolate, let it sit in the fridge, and you’re just about good to go! Here is how you make chocolate and hazelnut torrone (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Melt 1 cup of the bittersweet chocolate (in a heat-safe bowl) either in the microwave or over a bain-marie.
  2. Pour about 1/2 cups of the melted chocolate onto the sides and bottoms of a 9 x 5″ loaf pan. This is the outer shell of the torrone. Refrigerate for 20 minutes to set.
  3. Remove the pan from the fridge and repeat step 2 with the remaining melted bittersweet chocolate. Put it back in the refrigerator to set.
  4. Melt the milk chocolate, white chocolate, and Nutella as you did in step 1. Once it is completely melted, add in the toasted hazelnuts and stir. Set it aside to cool for 20 minutes before moving on.
  5. Once cooled, pour the chocolate and hazelnut filling into the pan coated with the dark chocolate. Spread the mixture evenly. Gentle tap the loaf pan on the counter to release any air bubbles and then refrigerate for about 1 hour.
  6. Melt the remaining 1/3 cup of bittersweet chocolate and pour it over the cooled filling. Refrigerate the torrone for about 2 hours, or until it is fully set. Be sure to let it stand at room temperature for an hour before slicing and serving!

Chocolate hazelnut slice recipe

Adapted from this recipe @ Green Kitchen Stories.

chocolate hazelnut slice
You can buy pre-ground flaxseeds (linseeds) or grind your own in a coffee grinder. Store any excess in the fridge or freezer as they tend to go rancid quickly once ground.
Makes 8 decent slices

  • 2 cups (265g) dried dates
  • 4 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 tablespoons cocoa powder
  • 1 teaspoon pure vanilla essence
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground flaxseeds (linseeds)
  • 2 small pinches fine sea salt
  • 1/2 cup (60g) hazelnuts, toasted, skins rubbed off and roughly chopped *
  • cocoa powder, extra, for dusting

Place all the ingredients except for the hazelnuts into a food processor and blend until the mixture is reasonably fine and paste-like. You may need to stop the machine on occasion and mix it with a spoon to help your processor along.

Transfer date mixture to a medium bowl and mix the hazelnuts through by hand. Press the mixture into a baking paper lined tin (I used a loaf tin), smoothing off the top with the back of a spoon.

Refrigerate for at least 1 hour or preferably overnight before slicing. Dust with cocoa powder if you like and serve. This will happily store in an air-tight container in the fridge for 5-7 days, if for some strange reason it’s not eaten before then!

* To toast the hazelnuts, cook in a preheated oven at 180 C/350 F for 8-10 minutes, shaking the tray a few times during cooking, until golden. Remove from the oven and tip onto a clean tea towel. Rub the hazelnuts between the towel to remove some of the skin. You will probably not be able to remove all the skin, that’s fine, do your best.


Tips for making the best keto chocolate hazelnut cake & frosting:

  • Get extra nutty. To really bring out the hazelnut flavor in the ChocZero spread, I used 1 cup of finely ground hazelnuts. You can make your own or buy hazelnut flour, but also feel free to substitute it for more almond flour if that&rsquos what you have on hand.
  • Don&rsquot have cake pans? Make 12 adorable mini cakes! This recipe can be used to make 12-16 cupcakes in a muffin pan (depending on how much you fill the pan). So if you don&rsquot have cake pans or want smaller portions, just make them cupcakes!
  • Add tang and tenderness. Mix the room temperature almond or coconut milk with the apple cider vinegar and let sit for at least 10 mins to curdle. This will create a buttermilk effect that really adds to the flavor of the cake.
  • Extra chocolate hazelnut spread, please! I would highly recommend getting at least two jars of the ChocZero spread because this recipe uses one whole jar and you definitely will want extra to enjoy straight out of the jar! 😋 Use promo code HIP2KETO to save 10% on your ChocZero order!


Hazelnut Slice

Want to know a match made in heaven? Hazelnuts and chocolate!

Although this slice is not overly chocolatey, there’s just the right amount to compliment the hazelnut flavoured base. So it doesn’t just taste like Nutella, it has it’s own identity and is super yummy!

The chocolate hazelnut topping is delectable, crunchy and morish, now can you say no to that? There’s only 10-ingredients needed to make this no-bake slice and I’m sure you’re just as excited as I am to share it with you.

I love to provide you with recipes that are ideal for snacking and I think I have achieved it here with this recipe, hope you enjoy!


What is the texture of these gluten-free chocolate chip cookies?

This slice and bake cookie version uses gluten-free flours, chopped toasted hazelnuts, and melted chocolate pieces for a snappy cookie that bakes up with extra crispy edges. You can bake the cookies on the shorter end for a cookie that's crispy on the outside with soft centers. Alternatively, bake them a couple of minutes longer for a cookie that's crisp all the way through with pockets of melty chocolate. That's how I like them - extra crispy, almost to the point of shortbread, with less crumble and more crunch.

I rolled the cookie dough logs in more chopped hazelnuts and a bit of coarse sugar which adds to the crunch and appearance. You can do one, both, or neither and the cookies will be delicious.