CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
HAZELNUT-CHOCOLATE SPREAD
This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
- Bring to room temperature before using.
WHITE CHOCOLATE-HAZELNUT SPREAD
My sister found this in an issue of Chocolatier Magazine when she was 19 and has made it for so long she knows the recipe backwards! We're all happy about that, because this is fabulous! Slather it on homemade crumb cake for a breakfast fit for royalty!
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Place the white chocolate in a small bowl; set aside.
- In a small, heavy saucepan over moderate heat, bring the cream to a boil.
- Remove pan from heat and pour the cream over the chocolate, shaking the bowl to immerse the chocolate completely.
- Let stand for 1 minute, then beat with a wire whisk until smooth.
- Blend in the ground hazelnuts and vanilla.
- Cover and refrigerate until of spreading consistency, about 1 hour.
- *Cashewsmake a super variation!
CHOCOLATE AND HAZELNUT SPREAD
In essence this is just homemade Nutella, very indulgent and would make a superb present for any chocoholic. Makes 2 x 300ml jars.
Provided by eleanorormsby
Time 30m
Yield Makes Jars
Number Of Ingredients 5
Steps:
- Sterilise your jam jars. You want the jar to be hot when you fill them, so this when your spread is nearly done.
- Preheat your oven as 180C. Scatter the hazelnuts on an ovenproof tray. Toast the hazelnuts in the oven for 5 minutes. They should look marginally golden. Leave to cool. Whizz the hazelnuts in a food processor until they are finely ground.
- Chop your chocolate into shards so they melt quicker. In a saucepan over a low heat melt the chocolate, condensed milk and oil together. Stir together until amalgamated.
- Pour this mixture into the food processor with the hazelnuts and a pinch of salt and 6tbsps of hot water.
- Blend until it is at a spreadable consistency. Spoon the chocolate spread into the hot sterilised jars while the spread is still hot. Leave to cool with the lids off and then seal. Decorate the jars with a label with a use by date etcâ¦
- These yummy jars of scrumptiousness can be kept in the fridge for up to a month.
CHOCOLATE HAZELNUT SPREAD - SUGAR FREE
A homemade healthy version of the nutella you get at the shops. A healthy alternative with no sugar and no preservatives.
Provided by cookingpompom
Categories Toddler Friendly
Time 4m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place the first 4 ingredients into a food processor and blend.
- Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella).
- Place paste into a jar and refrigerate.
- Keeps for 1 month.
Nutrition Facts : Calories 167.7, Fat 1, Sodium 156.7, Carbohydrate 40.6, Fiber 2.1, Sugar 34.5, Protein 2.1
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
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5/5 (1)Total Time 10 minsServings 1Calories 114 per serving
- Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
- Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
- Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
- *Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.
HAZELNUT-CHOCOLATE SPREAD RECIPE - GRACE PARISI | FOOD & …
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5/5 Author Jessy JessServings 3Total Time 30 mins
- Preheat the oven to 350°. In a medium ovenproof skillet, melt 1 tablespoon of the butter. Add the hazelnuts and cook over moderate heat until just beginning to brown in spots, about 2 minutes. Transfer the skillet to the oven and roast the nuts for about 6 minutes, until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Let cool.
- In a food processor, combine the hazelnuts with both chocolates and process until the nuts are finely chopped and the chocolate just begins to melt, 4 minutes.
- In a small saucepan, heat the sweetened condensed milk with the salt until hot. With the food processor on, add the hot condensed milk and process until incorporated. Add the remaining 7 tablespoons of butter and process until smooth, 2 minutes. Add the boiling water and process until creamy, 2 minutes.
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- Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet in a single layer. Roast for 12 minutes, rotating the pan halfway through.
- Add the still warm hazelnuts to your food processor. Process on high until the nuts turn into loose, fairly liquid butter, about 10 minutes, stopping to scrape the sides and bottom of the food processor bowl a few times during this process.
- Add the remaining ingredients to the food processor. Process on low for a few seconds, then process on high until very smooth, about 3 more minutes, scraping the sides and bottom twice.
DAIRY-FREE HOMEMADE CHOCOLATE HAZELNUT SPREAD - FOOD NOUVEAU
From foodnouveau.com
Reviews 15Servings 1Cuisine American, ItalianTotal Time 15 mins
- Add the roasted, skinned, and cooled hazelnuts to the bowl of a food processor. Process until the hazelnuts turn to a smooth paste, 4 to 5 minutes. Scrape the bowl a few times to make sure the hazelnuts blend to an even texture.
- When the nuts reach a smooth consistency (like a thick, spreadable butter), add the powdered sugar, cocoa powder, and salt. Process again until well blended. The mixture will be very thick at this point. Scrape down the bowl thoroughly.
- Add 1 tbsp of the oil, then process for 30 seconds. Scrape down the bowl and process for 30 seconds more. Check the texture: homemade chocolate-hazelnut spread should be smooth and spreadable—it should slowly drip down the side of a spoon. Add more oil if the mixture looks stiff.
- SERVING: Serve with any and all breakfast treats for a delightful morning upgrade, or with cake and gelato for a luxurious dessert.
HOMEMADE CHOCOLATE HAZELNUT SPREAD - CHEF SOUS CHEF
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5/5 (17)Category Breakfast, Food + Drink, SnackCuisine Canadian, Comfort, Italian, North AmericanCalories 230 per serving
- Preheat your oven to 350°. Place the hazelnuts on a baking sheet and roast for 13-15 minutes, until golden brown. Transfer the nuts to a clean, lint free kitchen towel and cover with the edges to steam and loosen the skins.
- Once cool enough to handle, hold the towel with the nuts forming a pouch. Using the palm of your other hand, firmly and quickly rub the hazelnuts forcing the skins off. Do this for 30-60 seconds until most of the skins have been removed. Separate the hazelnuts from the skins, placing them in a blender or food processor. Discard the skins.
- Blend the hazelnuts on low speed for 8-10 minutes until it turns into nut butter. You will likely need to scrape the sides of the container down a few times. You will notice it first becomes a paste before you eventually notice the oil releasing from the hazelnuts and it becomes a creamy nut butter.
- While the nuts are blending, melt the chocolate in a double boiler. Stir in the maple syrup, vanilla, and espresso powder until combined. Once the nuts are blended pour the chocolate into the blender with a pinch of salt, and blend until combined.
RECIPE: CHOCOLATE HAZELNUT SPREAD - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 3Calories 100 per servingTotal Time 40 mins
- Spread almonds and hazelnuts on a large rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool slightly.
- Place nuts in a clean kitchen towel, and rub together to remove as much skin from hazelnuts as possible; discard skins.
- Transfer nuts to a food processor and grind as finely as possible, about 1 minute, scraping down sides of food processor bowl as needed.
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