Mocha Hazelnut Bars

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  • Makes: 16 bars
  • Prep: 20 mins
  • Bake: 30 mins 350°F

Mocha Hazelnut Bars

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Directions

  1. Preheat oven to 350 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup of the brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in the 1 cup flour, 1/4 cup of the hazelnuts, and the espresso powder until mixture is crumbly. Press mixture evenly into an ungreased 8x8x2-inch baking pan. Bake for 10 minutes.
  2. Meanwhile, in a medium bowl whisk together eggs, the remaining 3/4 cup brown sugar, the brewed espresso, the 2 tablespoons flour, and the baking powder. Beat several minutes on medium speed until combined. Pour over hot crust. Sprinkle with the remaining chopped hazelnuts.
  3. Bake about 20 minutes more or until center is set. Transfer pan to a wire rack; cool. In a small bowl combine powdered sugar and cocoa powder; sprinkle over bars. Cut into bars. If desired, garnish each bar with a chocolate-dipped hazelnut and/or espresso bean.

From the Test Kitchen

To Store:

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (Mocha Hazelnut Bars)

  • Per serving:
  • 151 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 33 mg chol. ,
  • 62 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 2 g pro.
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