Perfect as little nibbles to satisfy a sweet craving and also beautiful when plated as a full dessert, either way, these are the ultimate porch-present to let someone know you’re thinking of them. Roasted hazelnuts are crushed and transformed into a robust and wheat-free crust. Topped with a simple homemade caramel and a luscious dark chocolate ganache, each with just a hint of espresso, it’s obvious why this dessert was named after its rich qualities.  Hazelnut Espresso Millionaire Bars You can often find skinned hazelnuts in bulk stores or baking aisles, but they come with a premium price tag. To roast and skin them yourself, arrange raw hazelnuts in a single layer on a baking tray and bake them at 350F degrees for 12 to 15 minutes, or until they are fragrant and the skin is slightly blistered. Immediately scatter them over a clean kitchen towel and roll it into a log, let them stand for 1 minute, then roll the towel back and forth while rubbing to remove loose skin. Don’t worry if not all the skin is not removed.