Dark Chocolate Hazelnut Pie Bars, a recipe for a decadent and ooey-gooey cookie-pie bar that is the perfect Christmas or holiday dessert.
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These Dark Chocolate Hazelnut Pie Bars are a cross between chocolate hazelnut pie, chocolate hazelnut cookies, and chocolate hazelnut truffles. The recipe combines all the goodness of each for a cookie that is full of ooey-gooey dark chocolate and crunchy hazelnuts! I think it’s the best cookie recipe I’ve come up with! Or maybe until the next recipe. :) They’ve gotten rave reviews! You can cut them into small little bite-size cookie bars or for a more formal dessert cut them into larger pieces and top with whipped cream.
I came up with this dark chocolate and hazelnut recipe this fall after I signed myself up for the The Great 2012 Food Blogger Cookie Swap. Food Bloggers from all over participated to help raise money for charity and also exchange cookies. So I packaged up 3 tins full of cookies for my 3 assigned bloggers: Stracciatella, A Brown Table, and Love U Madly and sent them on their way.
Then my packages started coming in! Always great to get packages in the mail full of cookies! This is what I received:
- Raspberry Pillow Cookies (from Koko Cooks)
- M&M Chocolate Cookies (from A Zesty Bite)
- Coconut Macaroons (from Koko Likes)
They were all delicious and what a great way to discover other fabulous food blogs!
So who is ready to make these Dark Chocolate Hazelnut Pie Bars??? This is a very easy recipe! To start, preheat your oven then get your pan ready. I sprayed my pan with a nonstick spray (I love PAM Baking nonstick spray), then lined with parchment paper (not necessary but makes it a lot easier to take the bars out), then sprayed again lightly with the nonstick spray.
Prepare the chocolate crust for the cookies. Be sure to press the crust down. I used a fork to help make the crust even and flat.
Bake the crust for about 10 minutes or until very lightly browned around edges and slightly puffy. Mix your filling and pour over the crust. Put it all back in the oven and bake until browned on top.
When it’s fully baked, the top with be lightly browned and a bit crispy. Cool completely. I like to then put my cookies in the fridge to set a little quicker.
Cut the Dark Chocolate Hazelnut Pie Bars into any size you’d like. I like to cut the edges off but it’s not necessary. I like to cut the cookies into small bars, but you can cut them into large bars or any size/shape you’d like.
Even though there’s no Nutella in these cookies they have the same great chocolate and hazelnut combination! You can also substitute other varieties of chocolate and nuts too for a completely different flavor of cookies.
The top of these Dark Chocolate Hazelnut Pie Bars is kind of crackly over a soft gooey center! I think I’ll be making these more often!! They freeze really well too so they’re a great make ahead dessert!
Hope you enjoy!
Dark Chocolate Hazelnut Pie Bars
- 1/2 cup + 2 tablespoons unsalted butter softened
- 1/2 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup corn syrup
- 2 tablespoons unsalted butter melted
- 1 1/2 teaspoons vanilla
- 3 large eggs
- 2 tablespoons unsweetened dark cocoa powder
- 1/8 teaspoon salt
- 1 (12 oz.) bag dark chocolate chips
- 2 cups hazelnuts
- Preheat oven to 325 degrees F. Spray 13x9 inch baking dish with nonstick spray. Line pan with parchment paper if desired, then spray paper with nonstick spray.
- In a large bowl mix together softened 1/2 cup + 2 tablespoons butter and brown sugar until well combined. Stir in flour, 1/4 cup cocoa powder, and 1/8 teaspoon salt until just combined. Press dough down into bottom of pan. Bake crust about 10-12 minutes or until slightly browned around edges.
- Meanwhile, mix together granulated sugar, corn syrup, melted 2 tablespoons butter, vanilla, eggs, 2 tablespoons cocoa powder, and 1/8 teaspoon salt until well combined. Stir in chocolate chips and hazelnuts. Place cookies back in oven for another 25-30 minutes or until slightly browned and crackly on top. Cool completely.
SNAPPY TIPS: Be careful not to overcook the crust. It should not be completely cooked before adding the filling. I made my cookie bars in a dark pan. If you use a glass or light colored pan you may want to try a higher temperature such as 350 degrees F.
SNAPPY SUBSTITUTIONS: Instead of unsweetened dark cocoa powder, you can use regular unsweetened cocoa powder. Instead of dark chocolate chips, you can substitute your favorite chocolate such as semi-sweet or bittersweet. Instead of hazelnuts, substitute your favorite nuts such as pecans, walnuts, or peanuts.
Looking for more cookie recipes? Check out my recent post about Food Bloggers and their favorite cookie recipes including a long list of cookies!