Directions

• Toast your hazelnuts on low for 15 minutes for 350F. Let them cool and rub off the peels. Alternatively you can purchase hazelnut meal. • Pulse your hazelnuts (if whole) in a food processor until it resembles tiny crumbs • Place the rest of your ingredients for the shortbread inside the food processor with the hazelnuts and pulse until combined. • Place your desired color and pulse to combine. I make two batches of these raw bars and make two different colors. • Press into a square container lined with parchment paper. I use a metal spatula to press it down and create an even layer. Place in the freezer until you are ready with your caramel. • Place all your ingredients for the caramel in the cleaned food processor until it resembles gooey caramel. • With wet hands, press the caramel onto the shortbread (the wet hands make it easier to press and won't stick to your fingers). I also try using a spatula at the end to even out the layer. • Freeze for at least 6 hours or overnight. When ready, cut into bars using a sharp knife to resemble mini or regular sized snickers/twix bars. • Melt chocolate in a double boiler and dip your bars! Place on wire rack with parchment paper underneath to catch excess chocolate. Freeze again for at least 30 minutes and enjoy! ✨ Optional: drizzle with leftover chocolate and add garnishes like lavender or rose petals. 

Photos & Recipe by: Sarah Kermalli with Sculpted Kitchen