You can use either dark or milk chocolate; dark offers a nice counterpoint to the sweet hazelnut flavor of the Nutella, but milk chocolate appeals to our inner child in a way that no high-percentage chocolate ever could.

Makes about 100 one-inch squares


  • 3 cups (one 26.5-ounce jar) Nutella
  • About 1 1/4 cups melted dark or milk chocolate
  • 1 1/2 tsp. fine sea salt
  • 1/2 cup mild vegetable oil, such as sunflower or safflower
  • 2 cups crushed feuilletine or crushed cornflakes
  • 3 cups chopped dark chocolate


Place the Nutella in a medium-size bowl, add the melted chocolate, and stir well with a rubber spatula until combined.

Add the sea salt, oil, and feuilletine, and stir to combine. Pour the mixture onto the prepared baking sheet and spread it in an even layer with the spatula. Cover it with plastic wrap and refrigerate until firm, 60 to 90 minutes.

Run the tip of a sharp chef's knife around the edge of the candy to loosen it, if necessary. Gently turn it out onto the prepared cutting board.

Temper the 3 cups chocolate

Pour 1/2 cup of the chocolate over the top of the candy and spread it into a thin, even layer with the offset spatula. Allow it to set, about 5 minutes.

Place a sheet of parchment paper over the candy and carefully flip it over (the chocolate will be on the bottom). Pour the remaining chocolate over the candy and spread it into an even layer with the offset spatula. Allow it to set up for 2 minutes, then run the tines of a fork through the surface, making a wavy pattern.

Score the surface of the chocolate into 1-inch squares using a sharp chef's knife. Allow it to set until the chocolate has firmed up slightly but still has some give, about 5 minutes.

Pressing firmly, cut the candy along the score lines. Allow to set completely, 10 minutes.

Store the squares, layered with wax or parchment paper, in an airtight container at cool room temperature for up to 3 weeks.

Excerpted from The Liddabit Sweets Candy Cookbook (Workman) by Liz Gutman and Jen King.

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