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.
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