WHITE CHOCOLATE HAZELNUT SPREAD BARS
A great holiday cookie bar. A favorite of my son and daughter.
Provided by Tamara A
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 4h46m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
- Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
- Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
- Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
- Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
- Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
- Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 59.7 g, Cholesterol 20.4 mg, Fat 31.8 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 10.1 g, Sodium 375.5 mg, Sugar 47.4 g
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.
CHOCOLATE AND HAZELNUT SPREAD
Provided by Annie Rigg
Categories Condiment/Spread Chocolate Dessert Valentine's Day Kid-Friendly Mother's Day Edible Gift Hazelnut Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 X 1 lb (450g) jar
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
- Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
- Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.
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!
HAZELNUT BARS
Steps:
- Grind 1 cup hazelnuts in a food processor. Knead into half of a 16.5-ounce package refrigerated sugar cookie dough. Roll out to 1/4 inch thick on a floured surface and cut into small rectangles. Transfer to a parchment paper-lined baking sheet and sprinkle with brown sugar. Bake at 350 degrees F until golden, 15 minutes; let cool. Serve with chocolate-hazelnut spread for dipping.
CHOCOLATE-HAZELNUT MAGIC BARS
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
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.
CRANBERRY WHITE CHOCOLATE HAZELNUT BARS
These bars are easy, yummy and pretty. Red, white and green makes a nice addition to a Christmas buffet.
Provided by Puppies777
Categories < 30 Mins
Time 30m
Yield 35 bars, 35 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Grease bottom only of 13 x 9" pan with shortening and lightly flour (or spray pan then line bottom with parchment paper) .
- In large bowl, combine cake mix, butter, water, eggs, hazelnuts and orange peel with spoon until dough forms (some dry mix will remain). Stir in cranberries and baking chips. Spread evenly in pan.
- Bake 20 - 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 7 rows by 5 rows.
- Icing: Mix icing ingredients with a fork until there are no lumps. Drizzle over cooled bars. Place a cherry half in center of bar. Let stand 30 minutes or until set.
Nutrition Facts : Calories 132.7, Fat 6.4, SaturatedFat 2.5, Cholesterol 17.4, Sodium 118.6, Carbohydrate 17.8, Fiber 0.5, Sugar 13.7, Protein 1.6
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