Crispy rolled wafer cookies filled with rich hazelnut chocolate spread and coated in milk chocolate, perfect for a crunchy, indulgent snack.

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Fill a piping bag with the chocolate hazelnut spread.
Insert the piping tip into each end of the wafer rolls and fill until the spread begins to ooze slightly. Wipe excess.
In a microwave-safe bowl, melt the milk chocolate and coconut oil in 30-second intervals, stirring until smooth.
Dip each filled wafer roll into the melted chocolate to fully coat, using a fork to lift and allow excess to drip off.
Place on a parchment-lined tray and allow to set at room temperature or refrigerate until firm (about 15–20 minutes).
Optionally, drizzle extra melted chocolate on top for decoration before chilling.

Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.
You can use dark or white chocolate for coating variation.