Gianduja

Directions

1. 1
   Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste.
2. 2
   In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm.
3. 3
   Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm.
4. 4
   Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.