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Bake-Off® Contest 46, 2013
Union, Kentucky

Candied Hazelnut Truffle Bars

Easy-to-make candied hazelnuts, creamy chocolate and sweet sugar cookie base are the terrific trio that creates a must-try bar cookie.

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 24
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookie dough
6
tablespoons plus 1 1/2 teaspoons sugar
1
cup chopped hazelnuts
2
tablespoons butter
1
container (8 oz) mascarpone cheese
3/4
cup Jif® Chocolate Flavored Hazelnut Spread
1/4
teaspoon kosher (coarse) salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. Break up cookie dough and press in pan; sprinkle with 1 1/2 teaspoons of the sugar.
  • 2 Bake 15 to 18 minutes or until edges are light golden brown. Remove from oven; place on cooling rack. Run knife around edge to loosen. Cool completely, about 40 minutes.
  • 3 Meanwhile, in 12-inch skillet, mix hazelnuts, remaining 6 tablespoons of the sugar and the butter. Cook over medium heat 5 to 7 minutes, stirring until nuts are toasted and sugar-coated. Remove from skillet; set aside
  • 4 In medium bowl, mix mascarpone cheese and chocolate hazelnut spread until well blended. Spread over cooled cookie crust. Top with sugared hazelnuts. Sprinkle with salt; press in lightly. Refrigerate 30 minutes. Cut into 6 rows by 4 rows. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. Break up cookie dough and press in pan; sprinkle with 1 1/2 teaspoons of the sugar.
  • 2 Bake 15 to 18 minutes or until edges are light golden brown. Remove from oven; place on cooling rack. Run knife around edge to loosen. Cool completely, about 40 minutes.
  • 3 Meanwhile, in 12-inch skillet, mix hazelnuts, remaining 6 tablespoons of the sugar and the butter. Cook over medium heat 5 to 7 minutes, stirring until nuts are toasted and sugar-coated. Remove from skillet; set aside
  • 4 In medium bowl, mix mascarpone cheese and chocolate hazelnut spread until well blended. Spread over cooled cookie crust. Top with sugared hazelnuts. Sprinkle with salt; press in lightly. Refrigerate 30 minutes. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
110mg
110%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company