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Steps
1
Heat oven to 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
2
In large bowl, break up cookie dough. Add almonds, dates and ginger; mix with wooden spoon or knead with hands. Add oats, coconut and chocolate hazelnut spread; mix or knead until well blended. Press in pan.
3
Bake 23 to 28 minutes or until edges are golden brown. Cool in pan 20 minutes. Using foil for handles, remove to cooling rack. Cool completely, about 30 minutes.
4
Remove foil; cut bars into 4 squares. Cut each square into 3 bars. Store covered.
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