Graces Hazal Nut No Bakes Recipes

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NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS



No-Bake Chocolate Hazelnut Thumbprints image

Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 6

1 carton (8 ounces) spreadable cream cheese
1 cup semisweet chocolate chips, melted
1/2 cup Nutella
2-1/4 cups graham cracker crumbs
1 cup finely chopped hazelnuts, toasted
1 cup whole hazelnuts, toasted

Steps:

  • Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 111 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-HAZELNUT SPREAD NO-BAKES



Chocolate-Hazelnut Spread No-Bakes image

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

1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peanut butter
1 cup chocolate-hazelnut spread (such as Nutella®)
3 cups rolled oats

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 CAKE (NO BUTTER, NO FLOUR)



Hazelnut Cake (No Butter, No Flour) image

A fast and easy coffee cake. The most work is the grinding of the nuts, but that doesn't take long. Good for lactose and gluten intolerants. I often make this for my mother-in-law who is 100% milk protein intolerant.

Provided by MarieFromSweden

Categories     Breads

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 3

3 eggs
3/4 cup sugar, brown makes the flavour more intense
200 g ground hazelnuts or 200 g mixed nuts

Steps:

  • Put oven to 200°C (or 390°F).
  • Butter and flour a loaf tin.
  • For gluten intolerants, use grounded nuts for this step.
  • "Cream" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
  • Fold in the ground nuts.
  • Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
  • Let cool slightly and tip out of the tin; let cool completely.

CHOCOLATE-HAZELNUT SPREAD NO-BAKES



Chocolate-Hazelnut Spread No-Bakes image

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     Hazelnut Cookies

Time 50m

Yield 30

Number Of Ingredients 7

1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peanut butter
1 cup chocolate-hazelnut spread (such as Nutella®)
3 cups rolled oats

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

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