These chocolate hazelnut shortbread bars are just a variation of the classic shortbread cookies. These cookies are originally from Scotland, and are made with a part of sugar, two parts butter and three parts flour. That is the basic recipe and from then on you can add many other things you like. And here is where the fun part begins, adding flavors and ingredients to try them out.Jump to Recipe
These cookies are really good and buttery. They are actually called shortbread because of their high fat content and because the use “short” in their title comes from “shortening”.
Shortbread is usually decorated with chocolate, so we thought making it with hazelnuts would just be a great idea, to give it an extra crunch and because, as we all know, they go amazingly with chocolate.
These hazelnut shortbread cookies are soft and crunchy at the same time, they sort of crumble in your mouth. The hazelnut gives them that extra crunchiness and the chocolate on top here is just wonderful, specially since hazelnuts and chocolate are sush a classic and good combination.
These cookies are really easy to make and pretty quick too. You just make the cookie dough and spread it in a square cake pan. Once ready you add the chocolate on top and let it cool down. Lastly you just cut it into small squares to make the cookie bars.
If you are one of those people, like my mom, that loves nuts or dried fruits overall then you will fall in love with these bars, because of their taste and texture. Now, if you happen to not be able to eat hazelnuts you could easily replace them and use some other type of nut instead, the one you prefer.
If you like this recipe you have to go check out our raw vegan chocolate bars, you will for sure love them!
Chocolate hazelnut shortbread bars
- 3/4 C (6 oz) (170 gr) unsalted butter at room temperature
- 3/4 C (3.28 oz) (93 gr) confectioners sugar
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 2/3 C (7.65 oz) (217 gr) all purpouse flour
- 1/2 C (2.11 oz) (60 gr) chopped hazelnuts (not ground)
- 1 pinch salt
- 1 C semisweet chocolate melted
- Preheat the oven to 375º F (180º C). Line a square cake pan of about 7.87 inches (20 cm) with parchment paper.
- In a big bowl, using an electric mixer, cream together the butter, confectioners sugar and vanilla extract for 2 minutes until you get a soft, creamy mixture.
- Add in the sifted flour, hazelnuts and salt. Mix using a rubber spatula until all the ingredients are fully integrated and a soft dough forms.
- Put the dough in the cake pan and flatten it to even it out (you will cut the bars once baked). Bake at 375º F (º80º C) for about 15 to 20 minutes until slightly golden brown.
- Take out of the oven and let it cool down for 10 minutes in the cake pan.
- Meanwhile, to melt the chocolate, put it in pieces in a plate and melt in the microwave heating in 30 seconds intervals, meaning, you put it in for 30 seconds, then take it out and mix using a fork. You repeat this process until the chocolate is completely melted. This will keep it from burning.
- Spread the melted chocolate on top of the cookie and even it out. Refrigerate for at least 30 minutes. Cut the cookie into square pieces to make the bars.