This is probably going to be a quicker post than usual. I’ll be honest, I’m just not feeling all that inspired today, and I have a lot of more important things to be focusing on. So lets cut through all my usual yapping and just focus on the recipe.
These bars went on quite the journey. Originally, they were supposed to be a frozen, no bake, oatmeal, healthy-ish kind of recipe. But I tested that out and realized it just did not fit the vibe. So now we have these bars, which are like a fancy layered chocolate chip cookie bar.
Describe These Bars to Me
Taste: The cookie layer has a nutty, buttery, brown sugar infused flavor, dotted with bittersweet chocolate chips. This compliments the sour cherry layer perfectly, and the bittersweet melty ganache on top adds the perfect finishing touch.
Texture: The cookie layer is very slightly underbaked so it keeps a soft texture even after it’s been refrigerated. It’s dotted with chocolate chips which add the perfect crunch. The cherry jam adds a refreshing bit of moisture, and the ganache adds a creamy layer.
Ease: Although these bars have three different layers, they’re all simple to throw together. The cookie dough is a pretty classic cookie dough, the only difference is that the butter is browned with the hazelnuts, which makes an extra dish to clean, but is well worth it for the flavor it adds. And the toppings are as simple as it gets, with a layer of cherry jam and a simple ganache.
The Dough
This dough is a classic chocolate chip cookie dough, with a twist. We brown the butter and the toast the ground hazelnuts together which creates a nutty, toasted flavor that compliments the bittersweet chocolate and tart cherry perfectly. From that point on, it’s pretty simple and familiar, add in white and brown sugar, an egg, the dry ingredients, and chocolate chips. Spread that mixture out in your pan and bake!
The Toppings
After you finish the cookie dough, the rest of this recipe is easy peasy. You simply spread tart cherry jam on top of the baked cookie, throw together a quick ganache and let it set on top. The ganache stays soft, but still holds a firm shape so the cherry jam doesn’t spill everywhere.
Chocolate Cherry Hazelnut Bars
Ingredients
Hazelnut Chocolate Chip Bars
- ¾ cup raw hazelnuts
- ½ cup salted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi sweet or bittersweet chocolate chips
- ½ cup sour cherry jam
Ganache Topping
- 4 ounces bittersweet chocolate finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- a pinch of salt
Instructions
Make the cookie bars
- In a food processor, grind up the hazelnuts to a meal, slightly coarser then almond flour.
- Melt the butter in a saucepan over medium heat. Once melted, add ¾ of the ground up hazelnuts (re- measure it because the volume will be different). Continue to cook over medium heat, stirring frequently, until the butter has turned a caramel amber color and the hazelnuts are toasted. Pour the mixture into a large mixing bowl and let it cool for five minutes.
- Preheat the oven to 350℉. Grease a square 8×8 inch baking pan with butter and line with parchment paper. Set aside.
- To the slightly cooled brown butter/hazelnut mixture, add the brown and granulated sugar and whisk to combine (it will be kind of clumpy right now, that's ok). Add the egg and vanilla extract and whisk until smooth. Once combined, add the flour, baking powder, and salt and use a spatula to combine. Finally, fold in the chocolate chips.
- Spread the dough out into an even layer in the previously prepared baking pan. Bake for 25 minutes or until lightly browned on top. Set on a wire cooling rack (still in the baking pan) and let the bars cool completely before topping.
- Once cooled, spread the cherry jam on top in an even layer. Place in the fridge while we make the ganache.
Make the ganache
- Place the chopped chocolate in a medium sized heat safe bowl. Set aside. In a small saucepan, bring the heavy cream to a simmer (not a boil!). Pour the hot cream over the chopped chocolate and let the mixture sit undisturbed for 3-5 minutes to soften to chocolate. Then, gently mix until you have a smooth and glossy ganache. Stir in the vanilla extract and salt.
- Pour and spread the ganache in an even layer on top of the bars. Chill for at least an hour before removing from the pan and slicing into bars.
- Bars stay fresh for 5 days sealed in an airtight container in the refrigerator.