Store varieties of chocolate-hazelnut butter just can’t compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies.
- 2 cups hazelnuts, toasted
- 1-1/4 cups confectioners' sugar
- 3 to 4 tablespoons baking cocoa
- Dash salt
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Chocolate-Hazelnut Butter in Taste of Home Christmas Annual Annual 2013, p164
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