Makes 16 servings. Difficulty
For the crust: 3/4 cup cold unsalted butter, cut into pieces 2 cups gf flour 1/2 cup packed brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 ounces gf bittersweet chocolate, finely grated
For the hazelnut topping: 3 cups hazelnuts, toasted, skins removed and coarsely chopped 1/2 cup unsalted butter 1 cup packed brown sugar 1/4 cup honey 2 Tablespoons cream 1/2 teaspoon salt
Make the crust: Place the rack in the middle of the oven and preheat the oven to 350°F.
Place the butter in a food processor along with the brown sugar, cinnamon and salt. Pulse until the mixture is well combined. Scatter the dough into a 9x9 inch baking pan and press it evenly over the bottom. Bake the crust until firm and lightly browned, about 25 minutes. When the crust comes out of the oven, sprinkle the crust with the grated chocolate. Set aside.
Make the topping: In a medium-size heavy saucepan, melt the butter. Stir in the brown sugar, honey, cream and salt. Simmer for 1 minute, stirring occasionally. Stir in the hazelnuts. Pour the hazelnut mixture over the chocolate sprinkled crust, spreading evenly. Bake until nearly all of the filling is bubbling (not just the edges), about 15-18 minutes. Let cool completely in the pan. When ready to serve, cut into 16 squares.
We used The Gluten Free Pantry’s French Bread & Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.