Ingredients
2 sticks butter (8 oz)
1/2 c brown sugar
1/2 c white sugar
1/2 T molasses
1/4 t(heaping) flaky sea salt
1/2 T instant espresso powder
1 c semisweet choc chips
1/2 c hazelnuts
Preparation
Toast hazelnuts at 350* for about 10 minutes. Rub in towel to remove skins and set aside to cool. Put in ziploc and smack with back of knife to crush.
Line 9 X 13 pan with parchment
Melt butter, sugars, molasses, salt and espresso powder over medium heat, stirring occasionally with whisk until temp reaches 250*
Now stir constantly until temp reaches 300*
Immediately pour into prepared pan. Sprinkle with choc chips and tent with foil for 3-5 minutes, until chocolate can be spread out. Sprinkle with hazelnuts. Store in fridge.
