Add chocolate chips and chopped hazelnuts. Stir until they are evenly incorporated.
1 Cup Roasted Hazelnuts, ¾ Cup Allergen Free Chocolate Chips
Line a 9x9 baking pan with parchment paper.
Spread about 60% of the cookie dough into the lined pan. The dough is a bit sticky, so I use an offset spatula to get it into an even layer.
Dollop the hazelnut spread on top of the dough. Spread it around a little to make a nice layer.
½ Cup Chocolate Hazelnut Spread
Dollop the remaining cookie dough on top of the hazelnut spread. You don't need to smooth it out as it will melt in the oven.
Bake for 30-33 minutes. I check mine after 20 minutes and if it's already brown, I lightly cover with a piece of aluminum foil to prevent it looking burnt on top. The bars will be done when the edges are golden brown and the center no longer jiggles.
Cool before slicing.
Notes
Storage: Store in an airtight container at room temperature for 3-4 days.Freezing: Wrap individual slices with plastic wrap and place in a freezer bag or container. Store up to 3 months.