Gianduja

1. 1

   Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste.

2. 2

   In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm.

3. 3

   Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm.

4. 4

   Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.

No additional tips available.