Candied Hazelnut Truffle Bars

(4)
5 reviews.
  • 30 min prep time
  • 2 hr 0 min total time
  • 7 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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