After a bad day in the kitchen, all you need to redeem yourself is chocolate. It brings back oodles of confidence and satisfaction. This is when I tried making hazelnut and almond toffee bars. The very thought of having hazelnut in my dessert is inviting in itself.
I’ve been trying really hard to lose my post pregnancy weight and try keeping myself away from sugar and desserts. But when there is hazelnut in my dessert, I can’t hold back! Chocolate and hazelnut have an unwavering relationship. Combining them in bars makes it magical. These crunch toffee bites makes you want to dig into them again and again. They are completely irresistible. The crispy edges are the best bits, so make sure you don’t discard them. Snack on these mini bites or team it up with a scoop of vanilla ice cream, these bars are simply divine – worth every buttery chocolatey bite.
INGREDIENT: (Makes 8 bars)
- 60 gms unsalted butter at room temperature
- 55 gms caster sugar
- 65 gms all purpose flour
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 120 gms semi sweet chocolate chips (you can use semi sweet chocolate, roughly chopped)
- 4 tbsp nutella
- 1/4 cup hazelnut, coarsely crushed
- 1/3 cup lightly roasted almonds, coarsely crushed
- Preheat your oven to 150C. Take a 6 inch square cake tin and line the bottom and sides with aluminium foil
- Take unsalted butter and sugar in a bowl and beat it till its light and fluffy on medium speed for about 2-3 minutes.
- Now add the vanilla extract and beat for 20 seconds.
- In a separate bowl ix salt and all purpose flour. Put this mixture into the butter mixture and mix till the flour is combined well.
- Take the flour mixture and even spread it on the cake tin and allow it to bake for 20 minutes or until golden brown.
- Combine nutella with the hazelnuts and set aside.
- Now take the cake tin out of the oven and generously spread the chocolate chips on top of the baked shortbread mixture. Put the hazelnut mixture and put the cake tin into the oven for 1 -2 minutes.
- Using a spoon spread the chocolate mixture evenly on the entire baked cookie mixture below.
- Sprinkle the almonds on top of the chocolate-hazelnut spread and let it cool completely.
- To allow it to cool quickly you can put in the fridge for 40 minutes. Once it is cooled, take it out of the cake tin along with the aluminium foil, using the edges of the foil.
- Cut it into small squares, remove the foil and serve.