1. Line an 8-inch square baking pan with parchment or wax paper. Clear some space in the freezer for this pan—you’ll need it later. Set aside.
2. Make the Hazelnut Butter Layer: In a medium bowl, add Hazelnut Butter Layer ingredients: 1 cup hazelnut butter, ¼ cup + 2 tablespoons maple syrup, and ½ cup + 1 tablespoon coconut flour.
3. Using a rubber spatula, stir and fold until well-mixed and thickened, with no visible flour patches remaining.
4. Drop hazelnut butter “dough” ball into the center of the prepared baking pan. Using the rubber spatula, spread dough outward, creating a smooth, even layer. Set aside.
5. Make the Chocolate Topping: Use the double boiler method or the following. Add Chocolate Topping ingredients to a medium, microwave-safe bowl: 1 cup chocolate chips and ½ cup hazelnut butter. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
6. Pour the chocolate mixture over the hazelnut butter layer. Using a clean rubber spatula, smooth into an even layer. Tap the pan a few times to help even out the chocolate.
7. Transfer pan to freezer. Freeze for 45-60 minutes, or until firm. Remove from freezer and slice into 16 squares. Enjoy! Storing instructions below.

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