Dairy Farmers of Canada

Chocolate Hazelnut Crumb Cookie Bars

This is the Chocolate Hazelnut Crumb Cookie Bars recipe.

  • Prep: 15 min
  • Cooking: 15 min - 20 min
Yields 40 bars
chocolate hazelnut crumb cookie bars


  • 2 cups (500 mL) Five Roses All Purpose Flour
  • 1 1/2 cups (375 mL) hazelnuts or almonds toasted and ground
  • 1 1/2 cups (375 mL) sugar
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) cold butter cubed
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (180 mL) Fry's Cocoa
  • 1/2 cup (125 mL) finely chopped toasted hazelnuts*
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Preheat oven to 350 °F (180°C).

Stir flour with ground nuts, sugar and salt. Add butter and cut in with a pastry blender or two knives until crumbly. Add vanilla and stir to combine. Measure out 1 1/2 cups (375 mL) of mixture and reserve.

Work cocoa evenly into remaining dough. Press cocoa mixture into the bottom of a well buttered 10 x 15-in (25 x 40 cm) jellyroll pan. Stir chopped nuts into reserved dough. Crumble reserved dough over top of base.

Transfer to a clean tea towel and rub nuts against one another until skins slip off, then chop or grind.) Bake for 15 to 20 minutes. While warm, cut into bars. Cool on a rack.


*If using whole hazelnuts (filberts) and want to remove skin, toast on a baking sheet in a 350 °F (180 °C) oven for 8 to 10 minutes.

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