Chocolate & Hazelnut Cookie Ganache Squares

  • Makes 9 to 12 squares


12 Chocolate Chocolate Cookie Dough Balls

A little flour, for rolling

For the filling:

325 ml double cream

1 tsp vanilla extract

150 g good-quality dark chocolate, finely chopped

150 g good-quality milk chocolate, finely chopped

100 g chocolate and hazelnut spread (not vegan)

30 g golden syrup

To decorate:

About 100 g blanched hazelnuts, roughly chopped (see tip)

Our cookie dough is a delicious alternative to pastry bases in tart recipes… like in this heavenly hazelnut recipe. Imagine a layer of classic chocolate chip cookies, topped with a rich and creamy hazelnut and chocolate ganache, finished with a sprinkling of toasted hazelnuts for that all important crunch! What could be more delicious?


????Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in | 20 cm square tin with greaseproof paper.

????Tip the Chocolate Chip Cookie Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.

????Lightly dust a work surface  and rolling pin with flour and roll out into a square just larger than the tin. Trim to fit the tin.

????Carefully transfer into the base of the prepared tin, using the trimmings to press into the square to create a flat cookie dough base (with no gaps). Prick with a fork.

????Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.

????Meanwhile, make the filling: pour the cream into a saucepan and slowly bring to a simmer. Stir in the vanilla extract. Remove from the heat and stir in the finely chopped chocolates, chocolate and hazelnut spread and golden syrup until you have a melted and smooth mix.

????Pour on top of the cooled biscuit base and smooth into an even layer. Leave to cool completely.

????Tip the hazelnuts into a frying pan over a medium heat. Toast gently, watching all the time and gently shaking to make sure they don’t catch and burn, until fragrant and golden. Remove from the heat and tip onto a flat plate. Leave to cool completely.

????Sprinkle the toasted hazelnuts on top of the chocolate ganache – you don’t have to use them all. Cover and chill in the fridge for  at least 4 hours – or until set.

????Remove from the tin, peel off the greaseproof and set onto a flat plate. Chill until ready to serve. Slice into 9 large or 12 smaller squares and enjoy!

Cook’s Tip

You could also use our Salted Caramel & Dark Chocolate cookie dough for the base if you prefer. The amount of hazelnuts you use to decorate depends on your individual preference.

Chocolate Chip RTB pack shot

Chocolate Chip
Cookie Dough

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