Yield: 24 to 30 bars
These sophisticated cookies combine the flavors of earthy hazelnuts and sweet white chocolate.
Depending on your craving, you can finish these bars with either bittersweet chocolate ganache or sour
cream topping (see the variation below). Each topping recipe yields enough for one batch of bars.
In the bowl of a stand mixer fitted with the whisk attachment, combine 1 cup chilled heavy cream, 1/2 cup chilled sour cream, 2 Tbs. confectioners’ sugar, 1/2 tsp. pure vanilla extract, and a pinch of table salt. Beat on medium speed until stiff peaks form. Top the chilled cheesecake with the cream topping instead of the ganache, then sprinkle with edible dragées, if you like. Use the parchment sling to remove the cheesecake from the pan, then slice into bars while still cold. For best flavor, serve at room temperature.
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