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This is the ultimate Passover dessert! Zero cracking eggs, no hassle, and takes less than 10 minutes to put together.
1 and 3/4 cups coconut milk
1 (9-ounce) bag semisweet chocolate chips, such as Glicks
3 tablespoons hazelnut praline cream
1 cup hazelnut brittle, divided
Line an eight-inch square pan with Gefen Parchment Paper and set aside.
In a small saucepan, heat coconut milk until boiling. Add chocolate chips to a bowl and pour boiling milk over them. Let sit for a few minutes.
Mix praline cream and half a cup hazelnut brittle into the chocolate mixture. Stir until smooth.
Pour into the prepared pan. Sprinkle with the remaining half cup of brittle.
Refrigerate eight hours until firm and cut into small squares.
Yield: 36 pieces
Sponsored by Gefen
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