Bake-Off® Contest 46, 2013
Battle Ground, Washington

Salted Chocolate Nut Braid

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 55 min
  • ingredients 7
  • servings 6
 

Ingredients

1/4
cup hazelnuts, finely chopped, toasted
1/4
cup almonds, finely chopped, toasted
1/4
cup pecans, finely chopped, toasted
1/4
cup walnuts, finely chopped, toasted
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
2
eggs, beaten
1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In small bowl, mix nuts. Reserve 2 tablespoons in another small bowl; add 1/8 teaspoon salt. Set aside.
  • 2 In 1 1/2-quart saucepan, mix chocolate hazelnut spread, remaining nuts, eggs and 1/8 teaspoon salt until well blended. Cook over medium heat 3 to 4 minutes, stirring constantly, or until mixture thickens. Cool 10 minutes.
  • 3 Unroll dough on large ungreased cookie sheet. Press into 14x8-inch rectangle. Spread chocolate mixture in 4-inch-wide strip lengthwise down center of dough to within 1/2 inch of ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Sprinkle with 2 tablespoons reserved nuts.
  • 4 Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Serve warm or cool.
  • 1 Heat oven to 375°F. In small bowl, mix nuts. Reserve 2 tablespoons in another small bowl; add 1/8 teaspoon salt. Set aside.
  • 2 In 1 1/2-quart saucepan, mix chocolate hazelnut spread, remaining nuts, eggs and 1/8 teaspoon salt until well blended. Cook over medium heat 3 to 4 minutes, stirring constantly, or until mixture thickens. Cool 10 minutes.
  • 3 Unroll dough on large ungreased cookie sheet. Press into 14x8-inch rectangle. Spread chocolate mixture in 4-inch-wide strip lengthwise down center of dough to within 1/2 inch of ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Sprinkle with 2 tablespoons reserved nuts.
  • 4 Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Serve warm or cool.

EXPERT TIPS

toggle

Expert Tips

To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
260),
% Daily Value
Total Fat
29g
29%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
350mg
350%;
Total Carbohydrate
34g
34%
(Dietary Fiber
2g
2%
  Sugars
0g
0%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013