News / 

Hazelnut Chocolate Bars

Save Story

Estimated read time: 1-2 minutes

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

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

Most recent News stories


Get informative articles and interesting stories delivered to your inbox weekly. Subscribe to the Trending 5.
By subscribing, you acknowledge and agree to's Terms of Use and Privacy Policy.

KSL Weather Forecast