As soon as I came across this recipe, I knew I had to try it. It only requires a few ingredients!

Dark chocolate praline bars are a delightful treat that combines the rich, intense flavor of dark chocolate with the sweet, nutty crunch of praline. Originating from the French tradition of praline making, these bars offer a sophisticated twist on the classic chocolate bar. Perfect for those who appreciate the finer things in life, these bars are not only a joy to make but also a pleasure to share. Whether you're looking to impress guests or simply indulge in a moment of self-care, these praline bars are a perfect choice.

These dark chocolate praline bars are best enjoyed with a cup of freshly brewed coffee or a glass of red wine, which complements the deep cocoa notes beautifully. For a more elaborate dessert experience, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. Their rich flavor also pairs well with fresh berries, such as raspberries or strawberries, which add a refreshing contrast to the decadent chocolate.

Servings: 12 bars

8 oz dark chocolate (70% cacao), chopped
1 cup hazelnuts, toasted and skinned
1/2 cup granulated sugar
1/4 cup water
1/4 tsp salt
1 tsp vanilla extract

Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color.

Quickly add the toasted hazelnuts to the caramel, stirring to coat them evenly. Pour the mixture onto a baking sheet lined with parchment paper and let it cool completely.

Once cooled, break the praline into pieces and pulse in a food processor until you achieve a coarse, crumbly texture.

Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.

Stir the praline mixture and salt into the melted chocolate, then add the vanilla extract.

Pour the chocolate-praline mixture into the prepared pan, spreading it evenly with a spatula.

Refrigerate for at least 2 hours, or until fully set.

Once set, lift the chocolate slab out of the pan using the parchment overhang and cut into bars.

For a different nutty flavor, try using almonds or pecans instead of hazelnuts. You can also add a pinch of cinnamon or chili powder to the praline for a spiced twist. If you prefer a sweeter chocolate, opt for a semi-sweet variety instead of dark chocolate. For an extra layer of texture, sprinkle sea salt flakes on top of the bars before they set.