Chocolate-Hazelnut Oat Bars

Brynie Greisman Brynie Greisman
5.0 (4 reviews)

IMHO, hazelnuts are underrated, especially when it comes to baking. We’re familiar with them from praline
paste, nougat, and of course, from Pesach, and I really enjoy them. I’d describe them as buttery and earthy
with slightly sweet undertones and a hint of chocolate. I incorporated roasted ones in the crust and in the
garnish of these oat bars. Roasting enhances their flavor further and brings out caramelized notes. This is a winner by all standards, whether you make the pareve or dairy version!

Yields 36 squares

40m 12
Easy Vegetarian Pescatarian Dairy

Contains: Egg, Gluten, Wheat, Tree nuts, Dairy

Directions

Prepare the Chocolate-Hazelnut Oat Bars

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.

  2. Beat the egg and light brown sugar for five minutes. Add the coconut oil and honey. Add the rest of the ingredients and mix until well combined.

  3. Press the mixture into the prepared pan, smoothing out the top. Rolling a glass over it carefully can help, or use a mini rolling pin.

  4. Bake for 15–20 minutes, depending on how crispy you want it. Remove from oven.

  5. Carefully remove it from the pan with the parchment paper and place it on a cooling rack. Turn it over before glazing so you have an even surface.

Prepare the Chocolate Glaze

  1. Melt the chocolate and whipping cream in the microwave at 30-second intervals, mixing after each time. Whisk until smooth.

Prepare the Garnish

  1. Remove the parchment paper and smear the glaze over the base in a smooth, even layer. Scatter the hazelnuts over the top. Let the glaze harden for a few minutes at room temperature before cutting.

  2. These squares freeze well.

Credits

Notes:
For a dairy version, use 3/4 cup melted butter instead of the coconut oil. In the chocolate glaze, use half 60% bittersweet chocolate and half milk chocolate and heavy cream in place of the whipping cream.

Description:
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

chana •

Can i use ground hazelnuts instead of finely chopped? Or will it affect the texture?

Avigael Levi Kosher.com Team •
Reply to chana

Hi Chana,
Yes, you can use ground hazelnuts instead of finely chopped, but it may slightly change the texture and make the bars softer and less crunchy. Just be sure not to grind them into a paste. Hope that helps!