Hazelnut Chocolate Chip Bars
This recipe makes 50 servings
So much simpler to make than cookies, these chewy chocolaty bars with hazelnuts can be stored in the refrigerator for up to one week.
Ingredients
- 1/2 cup butter , softened 1/2 cup butter, softened
- 1/2 cup shortening 1/2 cup shortening
- 1 cup granulated sugar 1 cup granulated sugar
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 2 eggs 2 eggs
- 2 tsp vanilla 2 tsp vanilla
- 2 cup all-purpose flour 2 cup all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 cup hazelnuts , toasted and coarsely chopped1-1/2 cup hazelnuts, toasted and coarsely chopped
- 1 cup jumbo semisweet chocolate chips 1 cup jumbo semisweet chocolate chips
- 1 cup jumbo milk chocolate chips 1 cup jumbo milk chocolate chips
Preparation
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.
Additional information :
To toast hazelnuts: Spread on baking sheet and bake in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to tea towel; rub vigorously to remove skins. Let cool; chop.
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