Hazelnut Chocolate Chip Bars
So much simpler to make than cookies, these chewy chocolaty bars with hazelnuts can be stored in the refrigerator for up to one week.
Servings: 50
Ingredients:
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1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
2 cup (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1-1/2 cup (375 mL) hazelnuts, toasted and coarsely chopped
1 cup (250 mL) each jumbo semisweet and 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 sa< 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
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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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