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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup whole skinless hazelnuts
1/4 cup sugar
2 tbsp cocoa powder
1/2 cup butter
1-1/2 tsp hazelnut liqueur, such as Frangelico
1 egg, slightly beaten
1-1/4 cups vanilla wafer crumbs
1/2 cup flaked coconut
Hazelnut Buttercream Frosting
Garnish: 36 toasted skinless hazelnuts; 1 oz white chocolate, melted
Toast hazelnuts on baking sheet in a 350 for 10 minutes, or until golden brown. Reserve 36 for garnish; chop the rest fine. Combine sugar and cocoa in a heavy saucepan; add butter, hazelnut liqueur, and egg. Cook over low heat, stirring constantly, until butter melts and mixture thickens. Remove from heat. Stir in hazelnuts, vanilla wafer crumbs, and coconut. Press mixture firmly into an 8-inch-square pan; cover and chill 20 minutes.
Meanwhile, prepare Hazelnut Buttercream Frosting. Spread frosting over the hazelnut mixture; cover and chill 25 minutes. Cut into 1-inch squares and remove from pan. To garnish, dip reserved hazelnuts into white chocolate and place on each square. Store in refrigerator.
Hazelnut Buttercream Frosting
1/3 cup butter
2 tbsp hazelnut liqueur, such as Frangelico
3 cups sifted confectioners sugar
2 to 3 tbsp half-and-half
Cream butter. Add Frangelico. Gradually add confectioners sugar, alternating with half-and-half, beginning and ending with powdered sugar. Beat until mixture reaches spreading consistency.
Peppermint Buttercream Frosting: Follow the frosting instructions above, but replace the Frangelico with 1/4 tsp peppermint extract and add additional half-and-half, if necessary.
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CHOCOLATE-HAZELNUT DREAM BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 cup whole skinless hazelnuts
1/4 cup sugar
2 tbsp cocoa powder
1/2 cup butter
1-1/2 tsp hazelnut liqueur, such as Frangelico
1 egg, slightly beaten
1-1/4 cups vanilla wafer crumbs
1/2 cup flaked coconut
Hazelnut Buttercream Frosting
Garnish: 36 toasted skinless hazelnuts; 1 oz white chocolate, melted
Toast hazelnuts on baking sheet in a 350 for 10 minutes, or until golden brown. Reserve 36 for garnish; chop the rest fine. Combine sugar and cocoa in a heavy saucepan; add butter, hazelnut liqueur, and egg. Cook over low heat, stirring constantly, until butter melts and mixture thickens. Remove from heat. Stir in hazelnuts, vanilla wafer crumbs, and coconut. Press mixture firmly into an 8-inch-square pan; cover and chill 20 minutes.
Meanwhile, prepare Hazelnut Buttercream Frosting. Spread frosting over the hazelnut mixture; cover and chill 25 minutes. Cut into 1-inch squares and remove from pan. To garnish, dip reserved hazelnuts into white chocolate and place on each square. Store in refrigerator.
Hazelnut Buttercream Frosting
1/3 cup butter
2 tbsp hazelnut liqueur, such as Frangelico
3 cups sifted confectioners sugar
2 to 3 tbsp half-and-half
Cream butter. Add Frangelico. Gradually add confectioners sugar, alternating with half-and-half, beginning and ending with powdered sugar. Beat until mixture reaches spreading consistency.
Peppermint Buttercream Frosting: Follow the frosting instructions above, but replace the Frangelico with 1/4 tsp peppermint extract and add additional half-and-half, if necessary.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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