Dark Chocolate Hazelnut Cranberry Buttercrunch

This Dark Chocolate Hazelnut Cranberry Buttercrunch has a buttery, rich, hazelnut crumble bottom topped with decadent, indulgent, dark chocolate and tart cranberries.

Photo by Jan H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups chopped hazelnuts

  • 1

    cup unsalted butter

  • 1

    and 1/4 cup granulated sugar

  • 1

    (10 ounce) package bittersweet chocolate chips

  • 1/4

    cup skim milk

  • 2

    tablespoons butter

  • 1

    teaspoon vanilla extract

  • 1

    cup dried cranberries, chopped fine

Directions

Butter the bottom of a 9"x13" baking dish. Evenly distribute hazelnuts on the bottom of the greased pan. Melt 1 cup butter and sugar in a medium-sized saucepan over medium high heat until browned, stirring constantly (roughly 10 minutes). In a separate saucepan, combine bittersweet chocolate chips, skim milk, 2 tablespoons butter, vanilla extract and heat over low heat until thoroughly melted and smooth. Pour melted browned butter/sugar mixture over the top of hazelnuts. Pour melted bittersweet chocolate over the browned butter mixture. Top with chopped cranberries. Cool and let chocolate set before breaking into edible chunks.* NOTES *To set the candy faster, you can cool it in the refrigerator like I did. Then, remove and serve.

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