Chocolate-Hazelnut Shortbread Bars

By Yankee Magazine

Oct 02 2014


Chocolate-Hazelnut Shortbread Bars

Photo Credit : Heath Robbins

Sprinkling the chocolate with toasted hazelnuts heightens the flavor of these chocolate-hazelnut shortbread bars, which taste a bit like Nutella, only better.


24 squares


1 cup salted butter, softened, plus more for pan
1 cup firmly packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon table salt
6 ounces chocolate chips
3/4 cup toasted chopped hazelnuts (see “Note”)


Preheat your oven to 350° and set a rack to the middle position. Line a 9×13-inch pan with long pieces of aluminum foil, arranging one sheet lengthwise and one sheet crosswise so that the ends drape over the sides. (This will make it easier to remove the bars when they’re done.) Grease the foil with butter. Set aside.

In a medium-size bowl, cream the butter with the brown sugar at medium speed until fluffy. Add the egg and vanilla and beat to combine. Add the flour and salt and beat just until the ingredients are evenly mixed. Spread the mixture in the bottom of the prepared pan and transfer to the oven. Bake until golden brown at the edges, 15 to 20 minutes.

Meanwhile, prepare the topping: Melt the chocolate chips in your microwave or in a double boiler set over simmering water.

When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust; then sprinkle with the nuts. Cool completely; then carefully lift from the pan and cut into squares.