Print — No-Bake Ferrero Rocher-Style Treats

Made By Emily

No-Bake

No-Bake Ferrero Rocher-Style Treats

10 oz (280 g) biscuits (cookies), either homemade or store-bought
7 oz (200 g) hazelnut spread (classic chocolate hazelnut spread or homemade hazelnut butter mixed with white chocolate)
7 oz (200 g) milk chocolate (can substitute dark or white chocolate if preferred)
1.4 oz (40 g) finely crushed hazelnuts

Break the biscuits into uneven pieces. Use a rolling pin to flatten them lightly but avoid pulverizing—mixed sizes give pleasant texture.
Add the hazelnut spread to the crushed biscuits. Stir carefully until all pieces are evenly coated, and the mixture becomes pliable and easy to shape. If it’s too soft, chill for 10 minutes in the fridge or a few minutes in the freezer.
Scoop heaping teaspoons of the mixture and roll into small balls. This recipe makes approximately 26.
Melt the milk chocolate gently in a double boiler or microwave, stirring frequently until smooth.
Fold the crushed hazelnuts into the melted chocolate evenly.
Dip each biscuit ball into the chocolate mixture, allowing excess to drip off before placing it on the parchment-lined tray.
Repeat with all balls, then refrigerate for about 20 minutes until the chocolate hardens.
Keep these treats refrigerated until serving to maintain their shape and freshness.

Crushing biscuits to varying sizes adds interesting texture contrast between creamy and crunchy parts.
If the mixture feels sticky, chilling helps firm it for easier shaping.
Use small tongs or forks to dip balls, so you don’t get chocolate all over your fingers.
Store treats separated by parchment paper layers to prevent sticking.

Per serving (about 2 balls):

Values are estimates and may vary by ingredients and portion size.