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Hazelnut-Chocolate Spread

This alternative to store-bought varieties is easy to make and irresistible spread on French bread or between cookies. It can also be used as a cake filling.

  • yield: Makes 1 cup


  • 7 ounces blanched hazelnuts (1 1/2 cups), toasted
  • Coarse salt
  • 1/2 cup confectioners' sugar
  • 2 1/2 ounces semisweet chocolate, melted


  1. Step 1

    Puree nuts and 1/4 teaspoon salt in a food processor until mixture is the texture of peanut butter. Add sugar and chocolate; pulse until combined.

  2. Step 2

    Bring to room temperature before using.

Martha Stewart Living, October 2010