Chocolate-Hazelnut Bars

An attractive and tasty bar cookie adapted from Family Circle magazine. Using the Nutella as frosting makes this simple and quick to put together. Note added 9/16/05: Even though the recipe calls simply for an egg yolk, I would suggest using the whole egg as I believe they will hold together better. Thanks to Caroline Cooks for testing this change. :)

• Ready In: 30 mins
• Serves: 24

Ingredients

• 1  cup unsalted butter, at room temperature
• 1  cup  packed light-brown sugar
• 1  egg yolk
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄3 cup  finely-chopped hazelnuts
• 1⁄4 cup  chopped hazelnuts (I toasted these)
• 3⁄4 cup  chocolate hazelnut spread (such as Nutella)

Directions

1. Heat oven to 350°F and generously coat a 13x9-inch baking pan with nonstick cooking spray (I lined with non-stick aluminum foil, allowing excess over sides of pan so I can lift them out to cut).
2. Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
3. Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
4. Press evenly in prepared pan.
5. Bake for 20 minutes or until top is golden brown.
6. Remove pan to wire rack and cool 10 minutes.
7. Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
8. Chill to set top, then cut into 24 bars.