HAZELNUT (FILBERT) CHOCOLATE SQUARES
RECIPE TYPE
Desserts and Baked Goods
SERVES
Yield 16 to 24
Prep time: 15 min
Total time: 33 min
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
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: Combine hazelnut spread with egg yolk (it will stiffen). Drop by spoonfuls over base. Cover with plastic wrap and press filling into even layer over base. Remove plastic wrap. Evenly sprinkle white chocolate chips over top; press gently into filling.
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
Protein 2g | Fibre 2g |
Fat 16g | Sugar 16g |
Carbs 22g | Sodium 55mg |
