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Nov 8, 2016

Hazelnut Cookie Bars with Chocolate Peanut Butter Ganache {dairy +gluten free}

I'm taking a break from all things pumpkin for the time being. The time to prepare for Thanksgiving meals is quickly approaching, but I was in the mood for something different. This recipe is exactly that!

I have always loved cookie bars. I remember my mom making chocolate chip cookie bars and, even though they're basically the same ingredients just in different form, I enjoyed them just a bit more than the cookie version. Another thing I love is a good chocolate/peanut butter combo. You could absolutely replace the PB with sunflower seed butter or any other nut butter that works for you.

These bars are a bit different than your usual cookie base because of the hazelnut flour. If you have trouble finding hazelnut flour, you could use almond flour instead for a similar texture. I haven't tried an all purpose flour for these yet, so that project will be on my to-do list very soon.

I can also imagine these bars with a chocolate hazelnut spread topping if you prefer, which sounds delicious!

Hazelnut Cookie Bars w/ Chocolate Peanut Butter Ganache {dairy + gluten free}

  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 1 cup Bob's Red Mill hazelnut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dairy free chocolate chips
  • 1/3 cup creamy peanut butter
Preheat oven to 375 degrees.

Line a 9x13 glass baking dish with parchment paper, leaving a couple of inches hanging over each side for easy removal of the bars.

In a large bowl, mix the eggs and brown sugar until combined. Add the peanut butter and vanilla extract and mix until just combined.

In a small bowl, whisk together the hazelnut flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until completely combined. Spread mixture evenly in the baking dish. 

Bake at 375 for 18-20 minutes. Remove from oven and allow bars to cool completely.

To make the ganache topping, place the chocolate chips and peanut butter in a microwave safe dish and heat for 30 seconds to 1 minute or until completely melted. Stir to combine completely and pour evenly over the cooled cookie bars. Place in the refrigerator to chill until ganache is set. Cut into squares.

This post was sponsored by Bob's Red Mill. I received products to try, and as always, all opinions expressed here are my own.
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