Chocolate-Drizzled Caramel-Hazelnut Bars

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  • Makes: 36 servings
  • Serving Size: 1 bar
  • Makes: 36 bars
  • Prep: 45 mins
  • Bake: 40 mins 350°F
  • Cool: 50 mins

Chocolate-Drizzled Caramel-Hazelnut Bars

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Directions

  1. Preheat oven to 350 degrees F. Place hazelnuts in a 15x10x1-inch baking pan. Bake about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skin; discard skins. Set nuts aside.
  2. Line a 13x9x2-inch baking pan with heavy foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray; set pan aside.
  3. In a food processor, combine flour, powdered sugar, and the 3/4 cup cold butter. Cover and pulse until mixture forms coarse crumbs. Press flour mixture firmly and evenly into the bottom and 3/4-inch up the sides of the prepared pan. Bake for 18 to 20 minutes or until edges begin to brown. Transfer pan to a wire rack and let cool for 20 minutes.
  4. In a medium saucepan combine brown sugar, honey, the 2/3 cup butter, and the whipping cream. Cook and stir over medium heat until mixture boils. Stir in toasted hazelnuts. Spoon nut mixture into the partially-baked crust. Bake for 20 to 25 minutes or until filling is golden and bubbly. Transfer pan to a wire rack; cool completely.
  5. Use foil to lift uncut bars out of pan. Place on a cutting board. Using a sharp knife, trim edges. Cut into bars.
  6. In a small saucepan combine chocolate pieces and shortening. Cook and stir over low heat until melted and smooth. Drizzle over bars; let stand until chocolate is set.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to to 3 months.

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Nutrition Facts (Chocolate-Drizzled Caramel-Hazelnut Bars)

  • Per serving:
  • 227 kcal ,
  • 17 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 21 mg chol. ,
  • 66 mg sodium ,
  • 19 g carb. ,
  • 2 g fiber ,
  • 12 g sugar ,
  • 3 g pro.

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