Best 4 Chocolate Dipped Hazelnut Caramel Squares Recipes

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Indulge in a sweet symphony of flavors with our Chocolate-Dipped Hazelnut Caramel Squares, a delightful treat that combines the richness of chocolate, the crunch of hazelnuts, and the gooey goodness of caramel. Each bite is a journey through taste sensations, from the initial burst of chocolate to the nutty crunch and the lingering sweetness of caramel. These delectable squares are perfect for any occasion, whether it's a special gathering or a cozy night in. With our easy-to-follow recipe and step-by-step instructions, you can create these irresistible treats in the comfort of your own home.

Let's cook with our recipes!

NO-BAKE HAZELNUT AND CHOCOLATE CANDIES



No-Bake Hazelnut and Chocolate Candies image

Chocolate candies are topped with crunchy, toasty hazelnuts and then dipped in more chocolate for a tempting treat.

Provided by Food Network Kitchen

Time 1h50m

Yield 36 candies

Number Of Ingredients 8

36 whole blanched hazelnuts (about 1/3 cup)
1/2 cup confectioners' sugar
1/2 cup crisp rice cereal
1/2 teaspoon kosher salt
1/2 cup chocolate-hazelnut spread
2 tablespoons unsalted butter, melted
4 ounces semisweet chocolate, chopped
2 teaspoons vegetable shortening

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
  • Line a baking sheet with parchment or wax paper; set aside.
  • Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
  • Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
  • Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES



Chocolate-Hazelnut Shortbread Squares image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h25m

Yield Makes about 4 dozen

Number Of Ingredients 11

1 stick unsalted butter, room temperature, plus more for pan
1/3 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 cup all-purpose flour
2/3 cup heavy cream
1 pound bittersweet chocolate, finely chopped
3 tablespoons Frangelico or other hazelnut liqueur
1/8 teaspoon coarse salt
1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped
Unsweetened cocoa powder, for dusting

Steps:

  • Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
  • With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
  • Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
  • Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
  • Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
  • Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

CHOCOLATE-DIPPED HAZELNUT MACAROONS



Chocolate-Dipped Hazelnut Macaroons image

These pretty cookies are perfect for the special holiday season and pretty easy to make! -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 5

2/3 cup whole hazelnuts, toasted and skins removed
3/4 cup sugar, divided
1 package (7 ounces) almond paste, crumbled
2 large egg whites
6 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°. Place hazelnuts and 1/4 cup sugar in a food processor; process until nuts are finely ground. Add almond paste, egg whites and remaining sugar; process until blended, about 3 minutes., Cut a small hole in the tip of a pastry bag; insert a large star pastry tip. Fill bag with hazelnut mixture. Pipe 1-1/4-in. rosettes 2 in. apart onto parchment-lined baking sheets., Bake until light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., Dip bottom of each cookie in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; refrigerate until set, about 1 hour.

Nutrition Facts : Calories 134 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-HAZELNUT MAGIC BARS



Chocolate-Hazelnut Magic Bars image

This hazelnut bar recipe puts a Nutella spin on the classic magic bar! Drizzle melted Nutella spread on top for extra flair. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 bars.

Number Of Ingredients 7

1/2 cup butter, cubed
1 cup chocolate wafer crumbs
1 cup sweetened shredded coconut
1 cup dark chocolate chips
1 cup chopped hazelnuts
1 can (14 ounces) sweetened condensed milk
Nutella, optional

Steps:

  • Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

Nutrition Facts : Calories 305 calories, Fat 20g fat (10g saturated fat), Cholesterol 24mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

  • For a richer caramel flavor, use dark brown sugar instead of light brown sugar.
  • To make the caramel squares easier to cut, chill them in the refrigerator for at least 30 minutes before dipping them in chocolate.
  • If you don't have a candy thermometer, you can test the caramel by dropping a small amount into a glass of cold water. If the caramel forms a soft ball, it is ready.
  • Be careful not to overcook the caramel, as it will become hard and brittle.
  • If you are using a double boiler to melt the chocolate, make sure that the bottom of the bowl does not touch the water, as this can cause the chocolate to seize.
  • To get a smooth, even coating of chocolate, dip the caramel squares in the chocolate and then tap them gently on the side of the bowl to remove any excess chocolate.
  • Place the dipped caramel squares on a parchment paper-lined baking sheet and refrigerate them until the chocolate is set.

Conclusion:

These chocolate-dipped hazelnut caramel squares are a delicious and easy-to-make treat that is perfect for any occasion. With a chewy caramel center, crunchy hazelnuts, and a rich chocolate coating, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate-dipped hazelnut caramel squares a try. You won't be disappointed!

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