No-bake hazelnut bars with white chocolate

Tip: tap a step to mark it as done.

1. Crush or process the measured cookies into coarse crumbs, not a powder, to keep the crust crunchy. In a bowl, mix them with the finely chopped hazelnuts and melted butter. Press the crumbly mixture into the bottom of a small baking pan or a 20 × 20 cm pan.

2. For the filling, heat half a can of sweetened condensed milk in a saucepan and remove it from the heat just before it boils. Stir in the chopped dark chocolate until completely melted.

3. Pour the filling over the crust. Toast the whole hazelnuts in a dry skillet, then rub them in a kitchen towel to remove the skins. Distribute them over the filling.

4. Refrigerate the pan for about 60 minutes. Then heat the remaining half of the sweetened condensed milk and combine it with the white chocolate in the same way to make the topping.

5. Pour the topping over the set bars and refrigerate for at least 2 hours.

Tip: Heat the sweetened condensed milk over low heat and stir all the way to the bottom of the saucepan. Its high sugar content makes it prone to scorching, which would give the filling a bitter taste.

This recipe was translated from the Slovak original: Lieskovcové rezy s bielou čokoládou a kondenzovaným mliekom