White Chocolate Hazelnut Spread Bars

Tamara A

"A great holiday cookie bar. A favorite of my son and daughter."
Added to shopping list. Go to shopping list.

Ingredients

4 h 46 m servings 543 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
  2. Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
  3. Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
  4. Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
  5. Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
  6. Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
  7. Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.

Footnotes

  • Cook's Note:
  • I measure my waxed paper sheets to fit the baking pan and lightly spay them with cooking spray to make transferring the dough easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0

Other stories that may interest you