Hazelnut-Chocolate Bars From Chef Lesli Sommerdorf for Harmons
Makes 24 bars
Crust 1 cup (2 sticks) unsalted butter, plus 2 tablespoons, room temperature 3/4 cup firmly packed brown sugar 1/2 teaspoon salt 3 cups unbleached all-purpose flour Filling 1/2 cup (1 stick) unsalted butter 1/2 cup firmly packed brown sugar 1/4 cup honey, plus 2 tablespoons 2 tablespoons granulated sugar 1/4 teaspoon salt 2 tablespoons heavy cream 1/2 teaspoon vanilla 2 cups hazelnuts, toasted, skinned and coarsely chopped 1 cup semisweet chocolate chips
Preheat the oven to 375 degrees.
To make the crust, in a large bowl, add the butter, brown sugar, salt and flour and stir to combine. Pour into a 9- by 13-inch baking dish and flatten on the bottom of the pan until about 1/4 inch thick. Use a fork to pierce holes in the crust. Chill for 20 minutes. Bake until light brown, about 20 minutes.
Lower the heat in the oven to 325 degrees.
In a saucepan over medium-high heat, add the butter, brown sugar, honey, granulated sugar, and salt and bring to a boil, stirring constantly, for 1 minute. Remove from the heat and add the cream, vanilla and hazelnuts and stir to combine. Pour into the prepared crust and bake until bubbly, 15-20 minutes. Remove from the oven and sprinkle with chocolate chips. Let sit for about 1 minute and, using a knife or offset spatula, drag the knife through the melted chocolate. Let cool completely.
Adapted from Amy Andrus
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