I followed the recipe exactly, even to the extent of using the dreaded milk chocolate, except I baked in a fractionally larger tin. The resulting bars were still thick and gooey so I don't think it made a lot of difference. As there were no instructions in the recipe, I cut the tray-bake into 16 squares while still warm, but cooled completely in the tin before removing.
Using only a little cocoa and milk chocolate, rather than plain, allowed the flavour of the dates to come through properly. Together, the orange flavoured dates, hazelnuts and chocolate made a very pleasing combination, with the gooeyness of the dates offsetting the crispness of the crumble topping. My only worry is that the shortcrust base and topping will soften in storage, as the date layer is so soft, meaning this needed to be eaten fresh - only time in the cake tin will tell.
Using both hazelnuts and chocolate this could have been my entry for this month's 'We Should Cocoa' challenge, but I want to make something where the flavour of the hazelnuts is more dominant, so instead I will dedicate this post to National Chocolate Week!