Candied Hazelnut Truffle Bars

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 7
  • Servings 24

Ingredients

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
1g
Cholesterol
15mg
6%
Sodium
110mg
5%
Potassium
45mg
1%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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