If you haven't seen these giant marshmallows yet, you should look for them! Bigger is always better...especially when it comes to dessert.
Anyway, on Friday I posted a 'sneak peek' of a recipe I stumbled upon a while back and fell in love with- homemade Nutella! One of my cousins is getting married soon and there was a 'Pantry Party' bridal shower for her on Friday. My mom was giving some of her homemade jam and granola, and I decided to give a jar of this. It comes together quickly and easily, which is all the more reason to double it. And to make a batch of Big and Chewy Peanut Butter Cookies to go along :)
from Oh Nuts
2.5 oz (about 2/3 cup) hazelnuts
3/4 cup sweetened condensed milk
3 ox baking chocolate, finely chopped
3 Tbsp honey
Toast hazelnuts on a baking sheet for about 12 minutes at 350 degrees. You'll get a nuttier taste the longer you leave them in.
Place the hazelnuts in a food processor and process until almost liquid. In a double boiler, melt the chocolate and add sweetened condensed milk and honey. When combined and smooth, add to hazelnuts and process to desired consistency.
A note on storage: I don't think this needs to be kept in the refrigerator, because the milk has been cooked. It certainly won't hurt to keep it in the fridge, although you'll need to let it sit for a while at room temp before spreading.