HAZELNUT-CARAMEL BARS
We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
- In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
- Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)
Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
CHOCOLATE-HAZELNUT BARS
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
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
HAZELNUT SHORTBREAD BARS
With their buttery cookie base and caramelized pecan pie-type filling, these bars are nothing short of addictive. (In fact, looking for more excuses to enjoy them, we created the variations below.) Chopping some of the nuts and leaving others whole creates a pretty mosaic effect.
Provided by Stephanie Spencer
Time 1h45m
Number Of Ingredients 8
Steps:
- 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 half of skins. Finely chop 1/2 cup nuts in a food processor. Reduce oven temperature to 325°.
- Put chopped nuts, 1/2 tsp. cinnamon, the flour, 1 cup butter, 1/2 cup granulated sugar, and 1/4 tsp. salt in a large bowl. Blend on low speed with a mixer until well blended.
- Grease a 9-in. square baking pan, line with foil (let it hang over edges), then grease foil. Press dough evenly into bottom of pan. Bake until golden and firm, about 45 minutes. Meanwhile, very roughly chop half of remaining nuts to make 1 cup.
- Bring remaining 1/4 tsp. cinnamon, 3 tbsp. butter, 1/4 cup granulated sugar, 1/4 tsp. salt, the maple syrup, and the brown sugar to a boil in a small saucepan, whisking frequently. Remove from heat and stir in 1 cup whole hazelnuts and the chopped nuts (2 cups total; you may have leftover nuts). Pour over crust and spread evenly. Bake until set when pan is tilted, about 18 minutes.
- Let cool on a rack. Lift foil with cookie to a board. Cut cookie into 16 squares, then cut each square in half diagonally.
- Extra-Toasty Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. Keep temperature at 350° throughout recipe. In step 3, bake crust until very deep golden, 45 minutes to 1 hour. In step 4, reduce the baking time to about 15 minutes.
- Chocolaty Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. After spreading nut topping on the crust in step 4, scatter 1 cup (5½ oz.) roughly chopped bittersweet chocolate on top, then bake.
- Fruity Hazelnut Shortbread Bars: Follow directions for Hazelnut Shortbread Bars. In step 4, stir 1 cup tart or sweet dried cherries or cranberries into nut topping.
- *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?
- Note: Nutritional analysis is per bar.
Nutrition Facts : Calories 203, Carbohydrate 17, Cholesterol 18, Fat 15, Fiber 1.5, Protein 2.8, SaturatedFat 4.9, Sodium 98
HAZELNUT LINZER BARS
Steps:
- Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground hazelnuts with the flour. Mix one-third of the dough with 1/4 cup chopped hazelnuts; freeze tablespoonfuls in clumps for 30 minutes. Press the remaining dough into a buttered 8-inch square pan. Spread with raspberry preserves and top with the frozen clumps. Bake about 50 minutes at 350 degrees.
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.
HAZELNUT S'MORES BARS RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, vanilla extract, flour, graham cracker crumbs, baking powder, salt, hazelnut spread, dark chocolate, marshmallow fluff
Provided by Hitomi Aihara
Categories Desserts
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, mix butter and brown sugar.
- Beat in the egg and vanilla and continue blending for 2 minutes.
- Add the dry ingredients and mix until dough forms.
- Divide the dough in half.
- Place half of the dough in the baking tray, making sure the entire bottom is covered.
- Spread the hazelnut spread evenly, then add the dark chocolate on top.
- Spread marshmallow fluff on top of the chocolate. (Microwave the fluff for 30 seconds. It will make it more spreadable.)
- Take the remaining dough and make small shingles to cover the the top.
- Bake for 35 minutes or until the top is golden brown.
- Cut into desired pieces and enjoy!
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 25 grams
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
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HAZELNUT CHOCOLATE BARS RECIPE - MOLLY YEH | FOOD & WINE
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5/5 (1)Category HazelnutsServings 12Total Time 1 hr
- In a food processor, pulse the hazelnuts just until finely ground. Add the sugar, vanilla extract, almond extract and salt and pulse to combine. With the machine on, drizzle in the corn syrup and blend until the mixture comes together. Turn the mixture out onto a parchment paper–lined baking sheet and form into a 12-by-2-inch bar. Cut the bar crosswise into 12 equal pieces and freeze until firm, at least 15 minutes.
- In a microwave-safe medium bowl, melt the chocolate in 30-second intervals, stirring, until smooth. Let cool to room temperature.
- Using a fork, dip the hazelnut candy into the chocolate to evenly coat, letting the excess drip off. Arrange the bars on the baking sheet and top with sprinkles. Refrigerate until firm, at least 30 minutes. Serve cold.
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