Hazelnut Lover's Bars
Ingredients
At a glance
Bar cookies and squares
Makes
48 bars
- Crust:
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1 egg yolk
- 1/2 teaspoon vanilla 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Topping:
- 3 egg whites
- Pinch of salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped, skinned, roasted hazelnuts
- 1/2 cup Nutella
Steps
Preheat oven to 350 degrees F. Spray a
9-by-13-inch baking pan with nonstick cooking spray.
To make the crust: Cream butter and sugar until light. Beat in egg yolk and vanilla. Mix flour with salt, then stir into butter mixture to make a moist, crumbly dough.
Press dough evenly over bottom of prepared pan. Bake in the center of the oven for 15 minutes, or until light golden.
While crust bakes, make topping: Beat egg whites and salt until foamy. Gradually beat in sugar. Continue beating on high speed until meringue is glossy and stands in stiff peaks. Fold in vanilla and hazelnuts.
Remove baked crust from oven and drop dollops of Nutella on top. Return to oven for 30 seconds to a minute, until Nutella softens enough to be easily spreadable. Spread evenly over crust, then spread meringue-nut mixture evenly over top. Return to the oven for another 20 minutes, or until golden. Let cool, then cut into rectangles.
To make the crust: Cream butter and sugar until light. Beat in egg yolk and vanilla. Mix flour with salt, then stir into butter mixture to make a moist, crumbly dough.
Press dough evenly over bottom of prepared pan. Bake in the center of the oven for 15 minutes, or until light golden.
While crust bakes, make topping: Beat egg whites and salt until foamy. Gradually beat in sugar. Continue beating on high speed until meringue is glossy and stands in stiff peaks. Fold in vanilla and hazelnuts.
Remove baked crust from oven and drop dollops of Nutella on top. Return to oven for 30 seconds to a minute, until Nutella softens enough to be easily spreadable. Spread evenly over crust, then spread meringue-nut mixture evenly over top. Return to the oven for another 20 minutes, or until golden. Let cool, then cut into rectangles.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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