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