Back in December, I spotted a hazelnut shortbread recipe using toasted hazelnuts in Real Simple magazine. I was feeling a bit creative and decided to try it with Nutella instead. While it might work, I kind of butchered them. I over-baked them because I did not think they were finished when the Nutella was bubbling and they hadn’t appeared to harden whatsoever. But 20 minutes later, they were too hard. They pretty much crumbled in my hands…maybe it was too much Nutella, or maybe Nutella just doesn’t bake well. I guess you can’t put it in everything… ugh basic 30 year old ‘that time of the month’ female problems, am I right?!
So I revisited the recipe and thought chocolate chips would be a much easier substitute for the chopped hazelnuts. I pulled them out of my pantry and saw peanut butter chips leftover from holiday baking. I decided I’d toss them in as well. Long story short, they are delicious and my husband loves them too!