Dark Chocolate Hazelnut Cranberry Buttercrunch

By á-51103

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

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

Details

Adapted from inspirationkitchen.com

Preparation

Step 1

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.