Candied Hazelnut Truffle Bars with Mascarpone Chocolate Layer
Decadent cookie bars featuring a sugar cookie base topped with rich mascarpone-chocolate hazelnut spread and crunchy candied hazelnuts. The combination of creamy truffle-like filling and caramelized nuts creates an indulgent dessert perfect for special occasions or holiday gatherings. A finishing touch of kosher salt enhances the sweet flavors while the refrigerated setting ensures clean slicing. These bars offer bakery-quality results using convenient refrigerated cookie dough as the foundation.
Ingredients
- 1 roll refrigerated Pillsbury Sugar Cookie Dough, 16.5 oz
- 6 tablespoons sugar, plus 1 1/2 teaspoons
- 1 cup hazelnuts, chopped
- 2 tablespoons butter
- 1 container mascarpone cheese, 8 oz
- ¾ cup Jif Chocolate Flavored Hazelnut Spread
- ¼ teaspoon kosher salt, coarse
Instructions
- 1
Heat oven to 350°F and spray 13x9-inch pan with cooking spray
- 2
Let cookie dough stand at room temperature 10 minutes to soften
- 3
Break up cookie dough and press in pan, then sprinkle with 1 1/2 teaspoons sugar
- 4
Bake 15 to 18 minutes or until edges are light golden brown
- 5
Remove from oven, place on cooling rack, run knife around edge to loosen, and cool completely for about 40 minutes
- 6
Mix hazelnuts, remaining 6 tablespoons sugar and butter in 12-inch skillet
- 7
Cook over medium heat 5 to 7 minutes, stirring until nuts are toasted and sugar-coated, then remove from skillet
- 8
Mix mascarpone cheese and chocolate hazelnut spread in medium bowl until well blended
- 9
Spread mascarpone mixture over cooled cookie crust
- 10
Top with sugared hazelnuts and sprinkle with salt, pressing in lightly
- 11
Refrigerate 30 minutes
- 12
Cut into 6 rows by 4 rows
Tips
Let cookie dough soften at room temperature for easier pressing and even baking
Cook candied hazelnuts until sugar forms a light caramel coating for optimal crunch and flavor
Press salt lightly into surface to prevent it from falling off when cutting
Good to Know
covered in refrigerator
can be made 1 day ahead
cut into bars from refrigerator
Common Mistakes
press cookie dough evenly to avoid uneven baking
cool base completely before adding mascarpone layer to prevent melting
do not overcook candied nuts to avoid burning
Substitutions
Nut-Free Alternatives
General Alternatives
make from scratch for less processed option
FAQ
Can I use different nuts instead of hazelnuts?
Yes, walnuts or pecans work well. Toast them the same way with sugar and butter until caramelized and fragrant.
How long do these bars keep in the refrigerator?
Store covered in refrigerator for up to 5 days. The mascarpone layer stays fresh and the cookie base maintains its texture.
Can I freeze these bars for later?
Yes, wrap individual bars in plastic wrap and freeze up to 2 months. Thaw in refrigerator before serving.