Hazelnut (Filbert) Chocolate Squares

Prep time:15 min
Total time:33 min

Yield 16 to 24


2 bags (100 g each) Longo’s Raw Filberts, divided

1/3 cup granulated sugar

1/2 cup Longo’s Salted Butter, cubed

1 tsp vanilla extract

3/4 cup all purpose flour

Filling and Topping

1 cup chocolate hazelnut spread

1 Longo’s Enriched Coop Large Egg yolk

1 1/2 cups white chocolate chips


  • Place filberts on baking sheet and toast in preheated 350°F oven for about 8 minutes or until fragrant. Let cool. Remove 1/2 cup and place in food processor. Rub skins off remaining filberts and chop nuts; set aside.
  • Add sugar to food processor, and whirl until nuts are finely chopped. Add butter and vanilla; pulse until clumpy. Sprinkle flour overtop; pulse a few times until ragged and still rough. Press evenly into parchment-paper-lined 8 inch baking pan. Bake in preheated 350°F oven for 8 to 10 minutes or until firm and pale golden. Let cool.
  • Filling and Topping
  • Bake for about 10 minutes or until chips soften and start to melt. Spread if desired. Press reserved chopped hazelnuts evenly over top. Let cool on rack. Cut into bars.
  • Make-ahead
  • Refrigerate for up to 1 week or freeze for up to 2 weeks.

Nutritional Information

Per serving (1/24th recipe): 240 calories
  • Protein 2g
  • Fibre 2g
  • Fat 16g
  • Sugar 16g
  • Carbs 22g
  • Sodium 55mg