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Hazelnut Toffee Squares (Vegetarian)

Delicious — and you can also try the vegan version of this recipe.

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Servings
2 squares
Calories Cholesterol Sat Fat Carbs
229 31mg 7g 25g
Recipe Chef Pamela Kurp
Course Candies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1/2 C butter (dairy)
  • 1/2 C brown sugar (packed)
  • 1/2 egg (yolk)
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 C flour (unbleached all purpose)
  • 5 oz chocolate chips (semi-sweet) (chopped)
  • 2 Tbsp milk (dairy)
  • 1/2 C hazelnuts (toasted and chopped)
Course Candies, Desserts
Cuisine American
Diet Vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Ingredients
  • 1/2 C butter (dairy)
  • 1/2 C brown sugar (packed)
  • 1/2 egg (yolk)
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1 C flour (unbleached all purpose)
  • 5 oz chocolate chips (semi-sweet) (chopped)
  • 2 Tbsp milk (dairy)
  • 1/2 C hazelnuts (toasted and chopped)
Servings
2 squares
Calories Cholesterol Sat Fat Carbs
229 31mg 7g 25g
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, cream together the butter and sugar until smooth and creamy.
    In a large bowl, cream together the butter and sugar until smooth and creamy.
  2. Add the egg yolk, vanilla and salt; mix until well blended.
    Add the egg yolk, vanilla and salt; mix until well blended.
  3. Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
    Add the flour; pat the dough into an 8 x 8-inch baking pan (greased). Bake at 350 degrees for 20 minutes or until the dough pulls away from the sides of the pan / retains an indentation when lightly pressed.
  4. In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
    In a double boiler, melt the chocolate and milk, stirring as infrequently as possible.
  5. Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
    Pour the chocolate over the still warm baked cookie crust; spread evenly and sprinkle with the hazelnuts. Allow to cool and set; cut into squares.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

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