Chocolate-Hazelnut Marshmallow Bars
- Line a 13x9x2-inch baking pan with foil, extending the foil up over the edges of the pan; set aside. In a extra large bowl, combine marshmallows and nuts; set aside. In a medium saucepan, combine chocolate pieces, chocolate-hazelnut spread, whipping cream, and butter; heat and stir over medium-low heat until mixture is smooth.
- Add chocolate mixture to marshmallow mixture; stir to coat well. Spoon mixture evenly into prepared pan, pressing down lightly. Cover and chill for 30 minutes.
- To serve, remove mixture from pan by lifting foil. Place on a cutting board; cut into 18 bars while cold. Cut each bar diagonally in half. If desired, sprinkle with powdered sugar. Makes 36 bars.
From the Test Kitchen
*Test Kitchen Tip:
To toast hazelnuts: Preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake in preheated oven about 10 minutes or until nuts are toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove loose skins.
Layer bars between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Keep chilled until ready to serve (bars soften at room temperature).
Nutrition Facts (Chocolate-Hazelnut Marshmallow Bars)
- Per serving:
- 151 kcal ,
- 9 g fat
- (4 g sat. fat ,
- 8 mg chol. ,
- 25 mg sodium ,
- 17 g carb. ,
- 1 g fiber ,
- 1 g pro.