Hazelnut Chocolate Spread Recipes

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CHOCOLATE-HAZELNUT SPREAD NO-BAKES



Chocolate-Hazelnut Spread No-Bakes image

No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.

Provided by Plaidipus

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 50m

Yield 30

Number Of Ingredients 7

1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup peanut butter
1 cup chocolate-hazelnut spread (such as Nutella®)
3 cups rolled oats

Steps:

  • Line an 8-inch baking dish with aluminum foil.
  • Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
  • Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
  • Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g

HAZELNUT-CHOCOLATE SPREAD



Hazelnut-Chocolate Spread image

This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 4

7 ounces blanched hazelnuts (1 1/2 cups), toasted
Coarse salt
1/2 cup confectioners' sugar
2 1/2 ounces semisweet chocolate, melted

Steps:

  • Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.
  • Bring to room temperature before using.

HAZELNUT-CHICKPEA-CHOCOLATE SPREAD



Hazelnut-Chickpea-Chocolate Spread image

Provided by Katie Lee Biegel

Time 10m

Yield 2 1/2 cups of hazelnut-chickpea-chocolate spread

Number Of Ingredients 7

1 cup hazelnuts
1 cup canned chickpeas, drained and rinsed
1/2 cup coconut sugar
1/3 cup unsweetened cocoa powder
1/3 cup extra-virgin olive oil or coconut oil
1 teaspoon pure vanilla extract
Strawberries, pretzels and/or graham crackers, for dipping

Steps:

  • In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, oil, vanilla and 1/4 cup water and process until smooth.
  • Serve the spread with strawberries, pretzels and/or graham crackers.

HOMEMADE CHOCOLATE-HAZELNUT SPREAD



Homemade Chocolate-Hazelnut Spread image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     condiment

Time 1h10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup semisweet chocolate chips (3 ounces)
3/4 cup skinned hazelnuts, toasted (about 4 ounces)
2/3 cup sweetened condensed milk, such as Eagle Brand
1 tablespoon honey
1/8 teaspoon kosher salt
Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
  • Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
  • Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

CHOCOLATE AND HAZELNUT SPREAD



Chocolate and Hazelnut Spread image

In essence this is just homemade Nutella, very indulgent and would make a superb present for any chocoholic. Makes 2 x 300ml jars.

Provided by eleanorormsby

Time 30m

Yield Makes Jars

Number Of Ingredients 5

200g blanched hazelnuts
100g milk chocolate
100g dark chocolate
397g tin of condensed milk
4 tbsps of vegetable oil

Steps:

  • Sterilise your jam jars. You want the jar to be hot when you fill them, so this when your spread is nearly done.
  • Preheat your oven as 180C. Scatter the hazelnuts on an ovenproof tray. Toast the hazelnuts in the oven for 5 minutes. They should look marginally golden. Leave to cool. Whizz the hazelnuts in a food processor until they are finely ground.
  • Chop your chocolate into shards so they melt quicker. In a saucepan over a low heat melt the chocolate, condensed milk and oil together. Stir together until amalgamated.
  • Pour this mixture into the food processor with the hazelnuts and a pinch of salt and 6tbsps of hot water.
  • Blend until it is at a spreadable consistency. Spoon the chocolate spread into the hot sterilised jars while the spread is still hot. Leave to cool with the lids off and then seal. Decorate the jars with a label with a use by date etc…
  • These yummy jars of scrumptiousness can be kept in the fridge for up to a month.

CHOCOLATE-HAZELNUT SPREAD



Chocolate-Hazelnut Spread image

Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 4

2/3 cup (2 1/2 ounces) hazelnuts, skins on
3/4 cup sweetened condensed milk
1/2 cup (3 ounces) semisweet chocolate chips
3 tablespoons honey

Steps:

  • Heat oven to 400 degrees. Place hazelnuts in a single layer on a baking pan. Toast in oven until the skins are almost black, about 15 minutes. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off. Discard skins, and place the hot hazelnuts in the bowl of a food processor.
  • Process nuts, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes. Set the hazelnuts aside.
  • Combine the condensed milk, chocolate chips, and honey in a heat-proof bowl or the top of a double boiler; set over a pan of simmering water. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
  • Add the hot-chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

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