Salted Chocolate Nut Braid

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  • 20 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings

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™ refrigerated Crescent Dough Sheet

Directions

  1. 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. 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. 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. 4 Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Serve warm or cool.

Notes

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Recipe Step Photos

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