Hazelnut Petits Fours

Makes 36
Prep 10 m
Chill 15 m
Cook 8 m

Ingredients

Decoration (optional):

Directions

  1. 1 of 7 Line bottom and sides of 9 x 9 x 2-inch-square baking pan with nonstick foil, extending over sides. Line a tray with waxed paper.
  2. 2 of 7 In large bowl, combine cereal and cherries. In a medium-size dry skillet over medium-high heat, toast chopped hazelnuts, stirring, until golden brown, about 3 minutes. Add to cereal mixture.
  3. 3 of 7 In small saucepan, combine milk chocolate chips, praline paste and 1 tablespoon shortening. Cook, over medium heat, stirring occasionally, until chocolate is melted and smooth, about 3 minutes. Stir into cereal mixture. Coat a spatula with nonstick spray; use spatula to evenly spread mixture into prepared pan. Refrigerate until firm, about 15 minutes.
  4. 4 of 7 Using the foil extending over the side of pan, lift chilled firm hazelnut-chocolate to cutting board. With sharp knife, cut into 36 squares.
  5. 5 of 7 In medium-size microwave-safe bowl, combine semisweet chocolate and remaining 2 tablespoons shortening. Microwave on high 1 minute. Stir until completely melted and smooth.
  6. 6 of 7 Dip one square at a time into melted chocolate to completely coat. Lift out with a fork, tapping on side of the bowl to remove excess. Place on waxed-paper lined tray. Let stand at room temperature until coating is firm, about 30 minutes.
  7. 7 of 7 To decorate tops if desired, place melted white chocolate and melted milk chocolate into separate small plastic food-storage bags. Snip off one small corner on each; pipe on top of squares. Let stand until firm. Makes 36 pieces.

Note:

  1. 1 of 1 Praline paste available from American Almond Company, 800-825-6663 or Bakers Catalogue, 800-827-6836 or www.bakerscatalogue.com.
Nutrition Information for Hazelnut Petits Fours
Servings Per Recipe: 36
Per Serving: 4 g sat. fat, 148 kcal cal., 26 mg sodium, 2 g fiber, 3 mg chol., 9 g Fat, total, 16 g carb., 2 g pro.