Chocolate and hazelnut is a flavor combo that we will NEVER get tired of! So when playing around with Ghirardelli’s Fudge Caramel Squares in our s’mores adventures, it was only natural that we whip up a homemade hazelnut butter to spoon over the chocolate. In addition to adding so much flavor and richness, this nut butter serves as the glue that holds it all together, ready to harmoniously blend with the chocolate as you smush it!
Hazelnut butter is as easy as toasted nuts and blending with a little oil, honey and salt until smooth. The trick is patience! It will seem like a chalky paste at first, but keep blending and the natural oils will release and create a velvety puree.
Get ready to go nuts for this nostalgic combo!
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- 21/4 cups hazelnuts, skinned
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 10 graham crackers, halved
- 20 divided Ghirardelli Fudge Caramel Squares
- 10 marshmallows, torched
Preheat oven to 350°F. Place hazelnuts on a sheet pan and toast until golden and fragrant, 10 minutes. Transfer 2 cups to a blender with the coconut oil, honey and salt. Blend until a smooth paste forms, 5-7 minutes. Makes about 1 cup hazelnut butter. Roughly chop remaining ¼ cup hazelnuts.
Lay out 10 graham cracker halves and place 1 Ghirardelli Fudge Caramel Square over each. Spoon hazelnut butter and sprinkle with chopped hazelnuts then top with torched marshmallows and the remaining Ghirardelli Fudge Caramel Squares. Sandwich with remaining graham cracker halves and serve.