Ingredients:
1 cup unsalted butter, at room temperature
1 cup packed light-brown sugar
1 egg yolks
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:
Heat oven to 350 F and generously coat a 13×9-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).
Beat together butter, sugar, egg yolk and vanilla in medium-size bowl until well blended.
Mix in flour, salt and 1/3 cup finely chopped hazelnuts.
Press evenly in prepared pan.
Bake for 20 minutes or until top is golden brown.
Remove pan to wire rack and cool 10 minutes.
Spread top evenly with chocolate-hazelnut spread, then sprinkle with remaining hazelnuts.
Chill to set top, then cut into 24 bars.
Servings: 24
Time preparation: 10 min.
Time total: 30 min.