- cooking spray
- 1 (18.25 ounce) package white cake mix
- 1/2 cup 2% milk
- 1/2 cup butter, melted
- 3 (1 ounce) packages instant vanilla pudding mix
- 1 1/2 cups sliced almonds, divided
- 1 cup white chocolate chips
- 6 ounces white baking chocolate (such as Baker's®), chopped and divided
- 3/4 cup chopped hazelnuts, divided
- 1 1/2 cups chocolate hazelnut spread
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
- Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
- Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
- Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
- Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
- Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
- Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.
04/20/2018
recipepes.com
White Chocolate Hazelnut Spread Bars, recipe
PT15M
PT1H
5
455 calories
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