Imported from Instagram
Homemade Duplo-Style Hazelnut Chocolate Bar
A no-bake, freezer-set snack inspired by Duplo, made with a crisp Wasa base, compacted biscuit filling, dark chocolate, and hazelnut butter. It is designed to be more voluminous and filling than the original candy bar.
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Ingredients
- 1 Wasa crispbread (Single slice; lightly softened with water or milk, then cut in half)
- 2 Dry biscuits, Oro Saiwa-style (Finely crumbled)
- 15 g Dark chocolate, 90% cacao (Melted; loosened with a little water and unsweetened cocoa powder)
- Unsweetened cocoa powder (A little, added to the melted chocolate; amount not specified)
- 5 g Hazelnut butter (Used as the topping; optionally freeze small dollops and place one in the center of each biscuit ball for a creamy filling)
- Water or milk (A small amount for softening the crispbread, binding the biscuit mixture, and loosening the melted chocolate; amount not specified)
Steps
- 1
Lightly moisten the Wasa crispbread with a little water or milk—just enough to soften it without making it soggy. Cut the slice in half and stack the two pieces to form the base of the bar.
- 2
Finely crumble the two dry biscuits in a small bowl. Add a very small amount of water or milk and mix until the crumbs form a compact, moldable mixture.
- 3
Shape the biscuit mixture into three small balls. For the optional creamy center, place a previously frozen small dollop of hazelnut butter in the center of each ball before sealing and shaping it.
- 4
Arrange the three balls side by side on the stacked crispbread base, recreating the characteristic Duplo shape.
- 5
Place the assembled bar in the freezer for a few minutes, until the base and biscuit topping become firm and compact.
- 6
Meanwhile, melt the dark chocolate gently, using a microwave in short intervals or a heatproof bowl over barely simmering water. Stir in a little water and unsweetened cocoa powder to loosen it into a coating.
- 7
Remove the chilled bar from the freezer and coat it completely with the melted chocolate, covering the crispbread and all three biscuit balls.
- 8
Finish with the 5 g of hazelnut butter, drizzling or spreading it over the chocolate coating.
- 9
Return the bar to the freezer for a few more minutes, until the chocolate has fully solidified. Serve once set.
Notes
The creator estimates the entire bar at approximately 200 kcal, 4 g protein, 15 g carbohydrates, and 10 g fat. The amount of water or milk and cocoa powder is intentionally unspecified; add only enough to achieve the described texture. The optional frozen hazelnut-butter centers are from the creator's comment.
Nutrition per serving
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