Chocolate Hazelnut Shortbread Squares

The name alone makes your mouth water! It's not a super sweet chocolatey treat, but it's delicious! We found this recipe on Martha Stewart's website and couldn't resist the urge to try them out! The recipe is pretty straight forward and takes about 40 minutes to prepare. These squares are great to take to a gathering or just have at home and snack on! 

The recipe calls for cocoa powder and vanilla, which we carry in The Provision House! 


  • 1 Stick unsalted butter, room temp. plus more for pan
  • 1/3 C packed light- brown sugar
  • 1/2 t pure vanilla extract
  • 1/2 t coarse salt
  • 1 C all-purpose flour
  • 2/3 C heavy cream
  • 1 pound bittersweet, chocolate, finely chopped (if you want a sweeter taste try semi-sweet)
  • 3 T Frangelico or other hazelnut liqueur
  • 1/8 t coarse salt
  • 1/2 C hzaelnuts, toasted, skinned and coarsely chopped
  • cocoa powder for dusting


  1. Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.

  2. With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.

  3. Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.

  4. Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.

  5. Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.

  6. Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.


Here is the original recipe from Martha Stewart and there is a great video that goes along with it! Enjoy!