Ingredients
1-1/2 pounds shelled hazelnuts, skins removed3/4 cup canola oil1-1/2 pounds bittersweet chocolate, chopped3 milk chocolate Toblerone candy bars (3.52 ounces each), chopped
Preparation
Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste.
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.
Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm.
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.
