Chocolate Hazelnut Crack in a Jar

     Almost everyone has bought that chocolately, hazel-nutty goodness in a jar.  Admit it, you know the one I'm talking about.  You might be like I was, with bottles of the stuff hoarded in an upper cabinet (the cabinet the kids can't reach...) just waiting for a midnight snack for a well-deserving Mom.

     It's a rare treat for me, true, but then I made the mistake of putting some in my son's bento on graham crackers.  Sadly, my days of solo Nutella snacking were over- my small jar no longer lasts more than a week.  At over five bucks a pop, it was one of my more expensive treats.  So, I had to find a way to make my own. 

Sadly, I have no photos of my homemade goodness.  It really doesn't last long enough to be photographed.

Homemade Chocolate Hazelnut Spread

1 cup hazelnuts, shelled and cleaned

4 ounces milk chocolate chips, melted

2 tablespoon cocoa powder

1/2 cup confectioners' sugar

1/2 tsp vanilla

a few drops vegetable oil 

pinch of salt

To clean the hazelnuts, shell them and wrap in a towel.  Rub briskly until all skins are removed.  Toast nuts either in a pan on the stove or under the broiler until just fragrant and lightly golden.

Using a smaller food processor (I prefer a mini-prep) or nut butter grinder, pulse the nuts until it begins to form a paste-like consistency. 

Add the melted chocolate, cocoa, sugar and vanilla. Continue to process until smooth and well-mixed.

Add vegetable oil, slowly, one drop at a time, and pulse to a smooth, spreadable consistency.  

Store in a tightly sealed glass jar in the fridge.  Will last approximately 3 weeks refrigerated (if it doesn't get eaten first!)

Tip: Hazelnuts can be pricey.  I typically pick mine up around the holidays from the bulk bins at the market.  Otherwise, you can order them from bulk food suppliers or find them in the bulk bins at some health food stores.