Chocolate Hazelnut Bars Food

CHOCOLATE-HAZELNUT MAGIC BARS

Chocolate-Hazelnut Magic Bars image

This hazelnut bar recipe puts a Nutella spin on the classic magic bar! Drizzle melted Nutella spread on top for extra flair. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 bars.

Number Of Ingredients 7

Ingredients

1/2 cup butter, cubed
1 cup chocolate wafer crumbs
1 cup sweetened shredded coconut
1 cup dark chocolate chips
1 cup chopped hazelnuts
1 can (14 ounces) sweetened condensed milk
Nutella, optional

Steps:

Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

Nutrition Facts : Calories 305 calories, Fat 20g fat (10g saturated fat), Cholesterol 24mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE-HAZELNUT BARS

Chocolate-Hazelnut Bars image

An attractive and tasty bar cookie adapted from Family Circle magazine. Using the Nutella as frosting makes this simple and quick to put together. Note added 9/16/05: Even though the recipe calls simply for an egg yolk, I would suggest using the whole egg as I believe they will hold together better. Thanks to Caroline Cooks for testing this change. :)

Provided by GaylaJ

Categories Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, at room temperature
1 cup packed light-brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup finely-chopped hazelnuts
1/4 cup chopped hazelnuts (I toasted these)
3/4 cup chocolate hazelnut spread (such as Nutella)

Steps:

Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
Press evenly in prepared pan.
Bake for 20 minutes or until top is golden brown.
Remove pan to wire rack and cool 10 minutes.
Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
Chill to set top, then cut into 24 bars.

Nutrition Facts : Calories 213.5, Fat 12.7, SaturatedFat 5.6, Cholesterol 28.2, Sodium 57.4, Carbohydrate 23.2, Fiber 1.1, Sugar 14.1, Protein 2.2

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