These Ragusa Cookie Bars have become a favorite in my household. They combine Ragusa, a popular Swiss chocolate bar, with one of my favorite American treats, chocolate chip cookie bars. This sweet, comforting bake is easy to throw together for a quick afternoon snack.

Chocolaterie Camille Bloch first introduced Ragusa to Switzerland in 1942. This rectangular bar has a praline filling with whole hazelnuts, surrounded by chocolate. It comes in three different types: Classique, Noir and Blond.

Ragusa Cookie Bars

Inspired by and adapted from a recipe in my favorite Betty Crocker cookbook.

INGREDIENTS

225 g (1 cup) unsalted butter, softened
200 g (1 cup) sugar
1 tablespoon molasses
1-2 tablespoons coffee, brewed and cooled
1 large egg
350 g (2 ¾ cups) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
140 g (1 cup) whole hazelnuts
250 g (about 2 cups) Ragusa, chopped

INSTRUCTIONS

1. Line a rectangular pan (about 23 x 33 cm or 9 x 13 inches) with parchment paper and set aside. (Tip: smear a little butter on the pan first so the parchment paper sticks to the pan).
2. Cream together the butter, sugar, coffee and molasses in a large bowl. Then, add the egg and mix until it becomes completely incorporated.
3. In another bowl, whisk together the flour, baking soda and salt. Add these dry ingredients to the large bowl with the wet ingredients. Stir everything together just until combined; do not overmix. Roughly chop the hazelnuts. Add them and the chopped Ragusa to the large bowl. Stir everything together just until these final ingredients become evenly distributed.
4. Spread the dough evenly into the prepared cake pan. Bake at 180°C / 350°F for about 25-30 minutes.