Caramel-Hazelnut Crunch Bar by Frank Carrieri

Senior Chef, Callebaut Chocolate Academy, NYC Barry Callebaut

When I was a kid, my favorite chocolate bar was the Crunch bar. This Caramel-Hazelnut Crunch Bar is the grown-up version of that nostalgic favorite. Airy rice cereal folded into hazelnut gianduja, silky caramel and a bright burst of lime create a perfect balance of texture and flavor. It’s indulgent, elevated and irresistibly addictive.

Yield:  approximately 30 bars

Hazelnut Gianduja

• 77 g Cacao Barry Deodorized Cocoa Butter
• 228 g Callebaut 823 Milk Chocolate
• 120 g Cacao Barry Hazelnut Paste 100%
• 533 g Cacao Barry Hazelnut Praliné 50%
• 12 g sea salt
• 180 g Rice Krispies cereal

1. Melt the cocoa butter and milk chocolate to 113°F (45°C).
2. Combine the melted mixture with hazelnut paste and praliné, stirring until fully integrated.
3. Pre-crystallize the blend by cooling it to 81°F (27°C).
4. Incorporate the sea salt and Rice Krispies, mixing gently to distribute evenly.
5. Pour the mixture into a .35-inch (9 mm) frame and allow it to crystallize overnight.
6. Cut the set gianduja into pieces measuring 1 inch x 5 inches (2.5 cm x 13 cm).

Lime Streusel

• 98 g butter, cold
• 98 g granulated sugar
• 98 g cake flour
• 1 g fine sea salt
• 98 g American Almond Almond Flour, blanched
• 8 g lime zest

1. Dice the butter into small cubes.
2. Combine the butter with the remaining ingredients in a 5-quart mixer.
3. Mix until a sandy texture forms and the dough begins to come together.
4. Bake at 325°F (163°C) until golden brown.
5. Set aside to cool.

Soft Caramel

• 471 g heavy cream
• 47 g glucose syrup
• 141 g granulated sugar
• 38 g butter
• 3 g fine sea salt

1. Warm the cream and glucose to 158°F (70°C). Set aside.
2. Caramelize the sugar until it reaches a golden amber color.
3. Carefully pour the warm cream mixture over the caramelized sugar, stirring gently to combine.
4. Cook the mixture to 223°F (106°C).
5. Strain and allow to cool to 158°F (70°C).
6. Add the butter and sea salt, and emulsify until smooth using an immersion blender.
7. Transfer the caramel to a container, placing plastic wrap directly on the surface to prevent a skin from forming.
8. Store overnight at room temperature or in a cool environment.

Cocoa Nib Glacage

• 833 g Callebaut 823 Milk Chocolate
• 107 g grapeseed oil
• 60 g Cacao Barry Cacao Nibs

1. Melt the Callebaut 823 chocolate to 113°F (45°C).
2. Stir in grapeseed oil and cacao nibs until fully combined.
3. Use the mixture at 95°F (35°C).

Assembly

1. Place the Soft Caramel into a piping bag fitted with a #803 plain tip.
2. Pipe a line of caramel over each piece of the Hazelnut Gianduja.
3. Gently press pieces of the Lime Streusel onto the caramel to adhere.
4. Freeze the bars until firm.
5. Glaze with the Cacao Nib Glaçage at 95°F (35°C), ensuring a smooth, even coating.
6. Allow the glaze to crystallize fully before packaging.

Photos by Paul Strabbing

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)