So much simpler to make than cookies, these chewy chocolaty bars with hazelnuts can be stored in the refrigerator for up to one week.
- Portion size 50 servings
- 1/2 cup butter softenedÂ
- 1/2 cup shortening
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup hazelnut toasted and coarsely chopped
- 1 cup jumbo semisweet chocolate chips
- 1 cup jumbo milk chocolate chips
In large bowl, beat butter with shortening; beat in granulated and brown sugars. Beat in eggs 1 at a time, and vanilla.
Whisk together flour, baking soda and salt ; blend into creamed mixture. Stir in nuts and chocolate chips. Refrigerate dough for 15 minutes.
Using fingertips, spread dough evenly into greased 15- x 10-inch (38 cm x 25 cm) jelly roll pan. Bake in 375°F (190°C) oven until golden brown and still slightly underbaked in centre, 18 to 20 minutes.
Let cool slightly in pan on rack; cut into bars while still warm. Let cool completely before removing from pan.