Hazelnut-chocolate crunch bars

This article has not been rated yet.

PREP TIME

25 min

Makes

24 squares

* PLUS Baking Time: 45 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1/2 cup cocoa powder
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 cup unsalted butter , at room temperature
  • 1 tsp vanilla
  • 2 cups brown sugar
  • 2 cups toasted hazelnuts , coarsely chopped
  • 2 cups sweetened desiccated coconut

Instructions

  • Preheat oven to 350F (180C). Grease a 9×13-inch (3-L) rectangular baking pan. Stir 1-1/2 cups (375 mL) flour with 1/2 cup (125 mL) brown sugar and 1/4 teaspoon (1 mL) salt. Stir in 1/2 cup (125 mL) butter until crumbly. Press mixture in bottom of prepared pan. Bake in centre of preheated oven until golden, about 15 minutes.
  • In a small bowl, using a fork, stir cocoa with 2 tablespoons (30 mL) flour, baking powder and 1/2 teaspoon (2 mL) salt. In a large bowl, whisk eggs with 1/4 cup (50 mL) butter, vanilla and 2 cups (500 mL) brown sugar. Whisk in cocoa mixture until blended. Stir in nuts and coconut. Pour mixture over crust. Smooth top.
  • Reduce heat to 325F (160C). Bake in centre of oven until middle is firm, from 30 to 33 minutes. Place pan on a rack to cool before cutting. Bars will keep well at room temperature for 1 day and can be frozen.

Nutrition (per serving)

  • Calories
  • 281,
  • Protein
  • 3.5 g,
  • Carbohydrates
  • 34.7 g,
  • Fat
  • 15.6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 132 mg.

Get a real chocolate hit! These bars from Victoria’s Sally Cafe are stuffed with chewy coconut and crunchy hazelnuts too.