Chocolate Hazelnut Shortbread Bars Recipe

If you’re searching for the ultimate sweet treat that looks as good as it tastes, Chocolate Hazelnut Shortbread Bars are here to steal the show. Imagine a tender, buttery shortbread kissed with hazelnuts, blanketed by a shiny, silky chocolate ganache, and crowned with toasted hazelnut crunch. This is the kind of indulgent dessert that makes ordinary days feel like a celebration, whether you’re hosting a gathering or treating yourself to a moment of chocolate bliss. These bars are not only gorgeous but also surprisingly easy to whip up, so let me walk you through everything you need to know!

Ingredients You’ll Need

The magic of these Chocolate Hazelnut Shortbread Bars is how simple, high-quality ingredients combine to create spectacular flavor and texture. Each component is essential, contributing everything from buttery richness to chocolatey depth and nutty crunch.

• Unsalted butter: The foundation of luscious, melt-in-your-mouth shortbread. Make sure it’s softened for the perfect creamy base.
• Granulated sugar: Adds subtle sweetness and the perfect crumbly shortbread texture.
• Vanilla extract: A splash amps up the buttery flavor and adds lovely aromas.
• Salt: Just a hint sharpens the flavors and balances all the sweetness.
• All-purpose flour: The classic backbone for a tender, sliceable shortbread base.
• Finely ground hazelnuts: Bring deep, nutty flavor and delicate speckles to every bite.
• Bittersweet chocolate: The star of the ganache, ensuring bold, grown-up chocolate flavor.
• Heavy cream: Creates a luscious, glossy ganache that glides over the shortbread.
• Frangelico (optional): Elevates both aroma and flavor with a dose of hazelnut liqueur—optional, but exquisite if you love hazelnut notes.
• Toasted hazelnuts: Crunchy, aromatic topping that gives each bar a finishing touch of nutty perfection.

How to Make Chocolate Hazelnut Shortbread Bars

Step 1: Prepare Your Pan

Begin by preheating your oven to 350°F (175°C). To ensure easy removal of your Chocolate Hazelnut Shortbread Bars later, line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides—trust me, this will make lifting and cutting a breeze!

Step 2: Cream the Butter and Sugar

In a large bowl, cream together your softened butter and granulated sugar until the mixture is light, fluffy, and almost cloud-like. Add the vanilla extract and salt, then blend again to create a perfectly scented base for your shortbread.

Step 3: Mix in the Dry Ingredients

Gradually add the all-purpose flour and finely ground hazelnuts to your butter mixture. Mix gently, just until you get a soft dough. Don’t overwork it—this is the secret to a tender bar with a delicate crumb!

Step 4: Shape and Bake the Shortbread

Press the dough evenly into your prepared pan, smoothing it out with your fingers or the back of a spoon. Prick the surface all over with a fork to prevent bubbling in the oven, then bake for 20 to 25 minutes. Look for lightly golden edges as your cue that the shortbread is ready. Let it cool completely in the pan on a wire rack before adding the ganache.

Step 5: Make the Ganache

Gather your chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream just to a simmer—not boiling—and pour it over the chocolate. Let it sit for two minutes, then stir gently until everything is melted, smooth, and glossy. Stir in the Frangelico if you’re using it for extra hazelnut flair.

Step 6: Assemble and Chill

Pour the finished ganache over your cooled shortbread base, coaxing it into an even layer with a spatula. Sprinkle with those glorious chopped, toasted hazelnuts for crunch and beauty. Refrigerate for at least two hours, or until the ganache is set and ready to slice.

Step 7: Slice and Serve

Once the ganache has set, use the parchment paper overhang to lift the whole slab out onto a cutting board. Slice into gorgeous squares and admire your handiwork before serving and enjoying every decadent bite.

How to Serve Chocolate Hazelnut Shortbread Bars

Garnishes

For an extra flourish, a light dusting of powdered sugar, a drizzle of melted chocolate, or even a scattering of edible gold flakes can transform your Chocolate Hazelnut Shortbread Bars into showstoppers. Don’t forget a few extra toasted hazelnuts or even a little sprinkle of flaky sea salt for a sophisticated twist!

Side Dishes

Pair these bars with fresh berries, a scoop of vanilla bean ice cream, or a cup of rich espresso. The bars’ buttery, nutty base and smooth chocolate topping are perfect alongside creamy or fruity accompaniments that balance the richness.

Creative Ways to Present

Stack them in a pyramid on a decorative platter, wrap individual bars in parchment for beautiful gifts, or serve them as part of a dessert board with fruit, cheeses, and other cookies. These Chocolate Hazelnut Shortbread Bars are stunning enough for a fancy dessert table or to add wow factor to a casual picnic.

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Hazelnut Shortbread Bars at their best, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Separation can occur if left in a warm spot, so cooler storage is ideal for keeping the ganache firm.

Freezing

These bars freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag with parchment between the layers. They’ll keep well for up to 2 months—just thaw in the fridge when a craving strikes.

Reheating

While they’re delicious chilled or at room temperature, if you prefer a slightly softer ganache, set a bar out for 10 minutes or zap it in the microwave for just 5 seconds. The chocolate will become perfectly fudgy without losing its shape.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Absolutely! Milk chocolate will give you a sweeter, creamier topping. If you love a sweeter bite, go for it, but bittersweet chocolate really highlights the hazelnut flavor and balances the overall sweetness of the bars.

Is it possible to make these bars gluten-free?

Yes! Replace the all-purpose flour with a quality gluten-free flour blend. Just be sure your blend includes xanthan gum or a similar binder to help the shortbread hold together beautifully.

Do I have to use Frangelico or can I skip the alcohol?

The Frangelico is optional—these Chocolate Hazelnut Shortbread Bars are utterly delicious either way. The liqueur adds a sophisticated hazelnut note, but you can leave it out for an alcohol-free version. A splash of hazelnut or vanilla extract is a great substitute.

Can I make the shortbread base ahead of time?

Definitely! Feel free to bake the shortbread base the day before, cover it tightly once cooled, and add the ganache topping when you’re ready. This actually saves time and can make entertaining even easier.

What’s the best way to cut perfect squares?

For tidy, bakery-worthy squares, dip a sharp knife in hot water, wipe dry, then slice. Repeat between cuts. This helps the blade glide through the ganache without dragging or cracking, giving you clean, beautiful pieces every time.

Final Thoughts

I can’t recommend these Chocolate Hazelnut Shortbread Bars enough—each bite is like a mini celebration! Whether you’re sharing them with friends or savoring one with your coffee break, they’re a guaranteed crowd-pleaser. Whip up a batch soon and see why they always disappear first wherever I bring them!