Nutty Milk Chocolate Baklava Bites
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Nutty Milk Chocolate Baklava Bites

Nutty Milk Chocolate Baklava Bites

with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

We've partnered with Tony's Chocolonely to create mouthwatering dessert recipes "choc" full of delicious Tony's chocolate. These Nutty Milk Chocolate Baklava Bites are filled with Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar... Delicious!

Tony’s mission is to make all chocolate 100% slave-free.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 20 minutes
Cooking time35 minutes


serving amount

7 unit(s)

Filo Pastry Sheets

(Contains Cereals containing gluten, Soya)

1 unit(s)

Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar

(Contains Soya, Milk)

160 grams


(Contains Nuts May contain Nuts)

150 grams

Caster Sugar

Not included in your delivery

100 grams


75 milliliter(s)

Boiled Water


Nutritional information

Energy (kJ)8611 kJ
Energy (kcal)2058 kcal
Fat122 g
of which saturates47.7 g
Carbohydrate207.8 g
of which sugars129.9 g
Protein28.7 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.




Hello Filo

a) Preheat your oven to 200°C/180°C fan/gas mark 6. Remove the filo pastry from the fridge and its packet to bring it to room temperature.

b) Chop the Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar into small pieces and crush the hazelnuts in the unopened sachet using a rolling pin. Combine in a small bowl.

c) Lay the filo pastry flat onto the counter and halve widthways to create 2 even stacks of rectangles. Lay 1 half over the other to create 1 neat pile and cut off a short edge to create 20cm by 20cm squares.

d) Divide your pastry into 3 equal piles and lay each pile flat on the counter covered with a damp tea towel. Save any remaining pastry for another recipe.

e) Melt the butter (see pantry for amount) in a small saucepan on medium heat.

Bake the Baklava

a) Add 0.5 tbsp of the melted butter into your baking tin and spread, using a pastry brush or the back of a spoon, to coat the bottom and sides of the tin.

b) Take the first pile of pastry and layer into the tin, 1 sheet at a time, spreading 1 tbsp of melted butter between each sheet of pastry.

c) Top the pastry with half the chocolate hazelnut mixture, then layer the second pile of pastry on top, once again spreading 1 tbsp of butter between each sheet of pastry. Repeat with the remaining chocolate hazelnut mixture, the final pile of pastry and melted butter.

d) Using a sharp knife, cut the baklava, in its tin, into 9 equal squares, then cut each square in half diagonally to create 18 triangles.

e) Pop the baklava onto the middle shelf of your oven and bake until crispy and golden, 45-50 mins.

Serve your Tony's Treat

a) Meanwhile, boil the kettle. Combine the sugar and boiled water (see pantry for amount) in a measuring jug and mix until the sugar has dissolved, 3-4 mins. Set aside to cool.

b) Once baked, gradually pour the cooled syrup over the hot baklava, allowing the syrup to soak into the cuts. TIP: Don’t worry if things look a little flooded, everything comes together as the dish cools to room temperature.

c) Allow the chocolate baklava to cool completely before serving.