A twist on a classic bake, these rich and decadent bakes will be snapped up in a second.
Preheat the oven to 190°C (170°C for fan assisted ovens)/Gas Mark 5. Grease a 23cm square cake tin and line the base and sides with baking paper. Make up the cookie mix as directed on the box, using the butter and egg.
Press the cookie mixture evenly into the base of the tin and bake in the oven for 12-15 minutes, until turning golden. Remove and leave to cool for 30 minutes.
Spread the icing evenly over the cookie base and chill in the fridge for 30 minutes.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then cool for 5-10 minutes. Melt the white chocolate in another heatproof bowl set over a pan of simmering water. Remove from the heat, stir until smooth, then cool for 5-10 minutes. Spread the melted dark chocolate evenly over the top of the icing. Drizzle the white chocolate on top, creating patterns and swirls with the end of a cocktail stick, dragging it through the dark chocolate underneath. Scatter over the hazelnuts and chill in the fridge for 1 hour or until set.
Remove from the cake tin and cut into 16 squares to serve.
Decorate with dried fruit instead of nuts. Raisins, apricots and cranberries are all good choices.
To make cutting the bars easier, warm the knife blade before slicing.
Back to Top
