Name: Chocolate, Butterscotch and Hazelnut Bites
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: ¼ cup (55 g) unsalted butter, softened; ¼ cup (35 g) icing sugar; ¼ tsp salt; ¼ tsp (1 ml) vanilla; 1 egg yolk; ¾ cup (115 g) unbleached all-purpose flour; ¼ cup (60 ml) homemade or store-bought caramel; 1 ½ tsp (7.5 ml) Irish cream liqueur (Baileys-style); 6 oz (170 g) milk chocolate, melted and tempered; 3 tbsp roasted hazelnuts, chopped; Fleur de sel, to taste

Preparation

Cookies
- In a bowl, cream the butter, icing sugar, salt and vanilla with an electric mixer. Add the egg yolk and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the flour.
- On a work surface, form the mixture into a log and cut into 24 equal pieces. Roll the pieces into balls and place in the cavities of a non-stick mini muffin tin. Press down into an even layer along the bottom of each cavity. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Bake the cookies for 10 minutes or until the edges start to brown. Once out of the oven, make a well in the centre of each cookie by pressing down with a melon baller, being careful not to go all the way through the cookie. Let cool on a wire rack.
Assembly
- In a small bowl, combine the caramel and Irish cream. Pour ½ tsp (2.5 ml) of the caramel mixture into the cavity of each cookie.
- Cover each cookie with about 1 tsp (5 ml) of the chocolate. Sprinkle with the hazelnuts and a pinch of fleur de sel. Refrigerate for 1 hour or until ready to serve. Gently run a pointy, non-metallic utensil between the side of the muffin tin and the cookies to unmould. Let sit at room temperature before serving. The bites will keep for 2 weeks in an airtight container in the refrigerator.

Chocolate, Butterscotch and Hazelnut Bites

Categories

Ingredients

Cookies

Toppings

Preparation

Cookies

Assembly

Personal Note