Rating: 3.5 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 11 Ratings

This dark bar cookie recipe -- studded with chips -- offers toasted hazelnuts and a lush chocolate-hazelnut spread.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
30 mins
55 mins
36 bars


Ingredient Checklist


Instructions Checklist
  • 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.

*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

151 calories; fat 9g; cholesterol 8mg; saturated fat 4g; carbohydrates 17g; insoluble fiber 1g; protein 1g; sodium 25mg.