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Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

  • Makes: 2 cups (500 mL)  
  • Freezes: Not recommended 
  • Prep Time: 20 minutes 
  • Bake Time: 8 minutes 


1 cup250 ml hazelnuts, skins removed

1/2 cup125 ml chocolate chips, milk or semi-sweet, melted and cooled

1 can300 ml Eagle Brand® Sweetened Condensed milk, Regular or Low Fat

1 tsp5 ml vanilla

2-4 tbsp30 – 60 ml cocoa powder, to taste

2-3 tbsp30 - 45 ml milk, optional


  1 Preheat oven to 400°F (205°C). Place hazelnuts on parchment paper lined baking sheet and toast in preheated oven until light golden, about 8 minutes, checking frequently to ensure they don’t burn. Remove, cool to room temperature.

  2 Place toasted hazelnuts in food processor bowl and process on and off, scraping down the sides of the bowl, until a smooth nut butter consistency is achieved. Add melted chocolate, condensed milk and vanilla, and process until incorporated. Add cocoa powder, 1 tbsp (15mL) at a time until desired taste. Add milk, if necessary, to achieve a spreadable, smooth texture. Store in sealed container at room temperature, 4 days or refrigerate up to 12 to 14 days.

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