Bars Bars, Easter, Hazelnut

Easter Bars {Hazelnut Fiesta}

Easter is coming! Be prepared by making these so fudgy and delicious hazelnut/almond bars!Easter Bars

Easter BarsEaster Bars

I wasn’t really planning on sharing a special recipe for Easter as I thought I had not one in particular for this holiday that was just ‘blow-minding’ as there are loads of them already on the internet…but there they were, my beautiful, shiny, fudgy Easter bars!Easter Bars

I decided to make a recipe I had created before, because I ended up with a kind of fudgy brownie bars, but with no chocolate at all. Theses bars are just a great recipe to make and taste if you love the taste of an Easter Egg :)Easter Bars

What Are They Made Of

3 layers of pure happiness:

1-Fudgy brownie/blondie base -no chocolate-

2-Praline (pure hazelnut and almond) spread in the middle

3-Praline chocolate on top!

Almond butter/hazelnut spread or praline spread in the batter

NO butter; NO oil; NO chocolate

Soy hazelnut yogurt; you can substitute for a dairy alternative

Crushed mini Easter eggs in the batter (you can add more on top of the bars!)

This recipe is ready to eat in under an hour and is really easy to make:

  • Mix your liquid ingredients; mix you dry ingredients; combine
  • Spoon in a 8-inch square pan and press crushed mini eggs in the batter, bake and let cool
  • Melt the spread for the middle layer, spread all around the edges, let set a little
  • Melt the chocolate for the top layer, spread, add crushed hazelnuts or mini eggs and wait a little before 


Easter Bars

It can easily be prepared in advance as they can perfectly be stored in the fridge for 10 days (they obviously won’t last that long but if like me you don’t have ten mouths to feed each day, it can be good to know!). I think the best way to enjoy these bars is by giving them to your friends/colleagues/children as you will see them keep going in your tupperware to have more of these bars! And there’s no better feeling after baking than seeing satisfying people eating what you made. (Yes there is, when you eat it too!) I hope you’ll enjoy making and eating these bars as much as I did!

Easter Bars


Easter Bars {Hazelnut Fiesta}

These Bars are the bomb! Made without butter and oil, they are super fudgy and dense and burst with hazelnut and almond flavors. What's more? They are ready in under an hour!

Course Breakfast, Dessert, Snack
Keyword Almond Bars, Easter Bars, Fudgy Bars, Hazelnut Bars
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 15
Calories 260 kcal
Author Bites Of Baking


For the base:

  • 120 g almond butter -or pure hazelnut spread- 1/3 cup + 3 tbsp
  • 100 g brown sugar 1/2 cup
  • 100 g granulated sugar 1/2 cup
  • 1 egg
  • 100 g hazelnut (soy) yogurt -or any yogurt- 3.5 ounces
  • 200 g all-purpose flour 1 cup +1/3 cup
  • 50 g almond flour 1/2 cup
  • 10 mini kinder eggs -hazelnut cream eggs-
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch salt -optional-

For the middle layer:

  • 100 g hazelnut and almond spread (praline)* -melted- 1/3 cup + 1 tbsp

For the topping:

  • 100 g praline chocolate -or hazelnut chocolate or any chocolate- 3.5 ounces
  • crushed hazelnuts -optional-


  1. Preheat your oven at 350°F (180°C) and line a 8-inch square pan with parchment paper.

  2. In a large bowl with a hand-mixer, whisk the spread and sugars until combined.

    Add the egg and yogurt and mix well, until reaching a smooth consistency.

  3. In another bowl, whisk (by hand!) the flours, baking powder and baking soda and salt. Add this mix in two or three times in the wet ingredients. Mix well between each addition but not too long.

  4. When you reach a brownie consistency -heavy and not liquid at all batter- you can dollop it by spoonful in your prepared pan. Try to have an even layer by spreading with an angled spatula (like for a frosting).

    Add the mini eggs -crushed if you'd like- by pressing them regularly in the batter.

  5. Bake for 17 minutes or until the top seem to be set.

    Let cool on the counter for 15 minutes.

  6. For the second layer:

    Simply melt gently the spread and spread it on the bars with the same angled spatula you used before (less dishes!).

    Put in the fridge 5 minutes.

    For the top layer:

    Chop the chocolate roughly and melt in the micro-wave by 30 seconds increments or in 'bain-marie'. Spread it on the bars, once more with the angled spatula to go all over the edges.

    You can add some crushed hazelnuts if desired, before chocolate is set.


Recipe Notes

*You can use just almond or hazelnut spread

Easter Bars

Easter Bars Easter Bars


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