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
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!
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-HAZELNUT SPREAD
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins, and place the hot hazelnuts in the bowl of a food processor.
- Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.
- Combine the condensed milk, chocolate chips, and honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
- Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.
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
5 MINUTE - WHITE CHOCOLATE HAZELNUT PIE
Make and share this 5 Minute - White Chocolate Hazelnut Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
- Spread in crust. Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
BETTER THAN NUTELLA (CHOCOLATE-HAZELNUT SPREAD)
Provided by Melissa Hamilton
Categories Sauce Chocolate Dessert Valentine's Day Vegetarian Kid-Friendly Low Sodium Low Cholesterol Edible Gift Hazelnut Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter- like as it cools.) Screw on lids. DO AHEAD: Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
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.
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