Candy Bar Baklava

Instructions

1. Position a rack in the center of the oven and preheat to 350 degrees F. Spray a 9 X 13 inch light colored metal or glass baking pan with nonstick cooking spray.
2. Prepare the layers: Brown the butter. In a 2 quart saucepan, combine the butter and 1/4 teaspoon salt over medium high heat. Allow the butter to melt, then continue to cook the butter until it turns brown and smells nutty, about 7 minutes. Using your ears, as well as your eyes, when the butter stops sizzling, that means the water has cooked out of the butter, while its butterfat and milk solids remain; the solids will be perfectly browned within seconds after the butter goes silent. Immediately pour the browned butter into a clean bowl, scraping out any brown bits along with it. Set aside to cool.
3. In a small, microwave-safe bowl, combine the chocolate hazelnut spread and remaining 1/8 teaspoon of salt. Heat in microwave for about 30 seconds until somewhat fluid.
4. Get your layering station ready: Unroll the phyllo dough into a stack on a work surface. If your dough comes in a box with two rolls, unwrap one roll to work with at a time. If the dimensions are larger than your pan, you can trim them to size with kitchen scissors. Wet a tea towel and wring it out until it’s just damp and place it over the pastry to keep it from drying out while you work.
5. Have your bowls of chopped peanuts, browned butter, hazelnut spread and a pastry brush ready. (Note: I went ahead and divided my chocolate hazelnut spread into thirds and placed in disposable decorating bags for ease.)
6. Start layering: Place two sheets of phyllo in the bottom of the prepared pan. Lightly brush with browned butter. Add two more sheets and butter them. Repeat 3 more times until you have 10 sheets in total. Sprinkle with 1/3 of the peanuts and drizzle 1/3 of the chocolate hazelnut spread on top.
7. Layer with another 6 sheets, buttering every two sheets. Add half of the remaining peanuts and drizzle another 1/3 of the chocolate hazelnut spread on top.
8. Again, layer with another 6 sheets, buttering every two sheets. Add remaining peanuts and drizzle the final 1/3 of the chocolate hazelnut spread on top. If either the butter or hazelnut spread solidify, you can melt them in the microwave for 10-15 seconds.
9. Add six more sheets of phyllo, buttering every two. For the last 4 sheets at the top, butter between every single sheet and then the top.
10. Using a thin sharp knife, cut the baklava into diamond-shaped portions, slicing all the way through to the bottom of the pan. Start with 3 straight cuts evenly spaced down the length of the pan. Then, make 8 or 9 diagonal cuts across the pan, evenly spacing them.
11. Bake until golden and crisp, about 45 minutes.
12. During the final 10 minutes of baking, prepare the syrup: Pour 1/4 cup of the lukewarm water into a 1-1/2 quart saucepan. Gently pour the sugar over the water in an even layer. Add the honey and salt. Place the pan over medium heat and stir slowly in a figure-eight motion to help the sugar dissolve while the mixture heats up. Once the syrup is nearly clear, increase the heat to high and stop stirring. Boil, swirling the pan occasionally, until the sugar caramelizes and turns a deep amber with a few wisps of smoke, 7-8 minutes total.
13. Briefly remove the pan from the heat and carefully pour in the remaining 1 cup of lukewarm water. Carefully swirl the pan to incorporate the water into the caramel. Place the pan back over high heat and boil to a thin syrup, reducing it to about 1-1/4 cups, about 5 minutes.
14. When the pastry has finished its 45-minute bake, transfer the pan to a wire rack to cool for 10 minutes. Leave the oven on. As soon as the syrup has finished reducing, whisk in the vanilla and slowly drizzle the hot syrup over the still-hot pastry. Return the pastry to the oven to bake for an additional 5 minutes. Remove and let cool completely in the pan set on a wire rack. Rest at room temperature for at least 4 hours before serving.