Store varieties of chocolate-hazelnut butter just can’t compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. —Crystal Jo Bruns, Iliff, Colorado
Ingredients
- 2 cups hazelnuts, toasted
- 1-1/4 cups confectioners' sugar
- 3 to 4 tablespoons baking cocoa
- Dash salt
Directions
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
