Chocolate Baklava Name: Brittany Brown Base: Beale AFB Recipe: Chocolate Baklava Ingredients: 3/4 Cup honey 1/2 cup water 1 cinnamon stick 1-1.5 cup hazelnut-chocolate spread (Nutella) 1/3 cup coarsley chopped almonds 1 cup coursley chopped walnuts 1/2 tsp. ground cinnamon 1/8 (pinch) of salt Cooking spray 20-24 sheets frozen phyllo dough, thawed 1/2 cup butter, melted 1. Combine the first 3 ingredients in a medium saucepan over low heat; stil until honey dissolves. Increase heat to medium; cook, without stirring, until temperature reaches about 230 degrees (usually about 10 min.) Remove from heat, stir; keep warm (turn on low). Discard cinnamon stick. 2. Preheat over to 350. 3. Place hazelnut-chocolate spread in microwave at high for 30 seconds or until melted. Mix in chopped nuts, cinnamon, and salt. 4. Coat baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remainding sheets with damp paper towel to prevent from drying out), place 1 phyllo sheet lengthwise on pan, lightly brush with butter. Repeat procedure with 5 more phyllo sheets and butter. 5. Spread 1/2 of the Nutella and nut mixture on top of the 5 sheets. Then place 5 more phyllo sheets on top one at a time brushing with butter in between each layer. 6. Repeat Nutella nut mixture spread and top with 6 more phyllos sheets, brushing with butter between each layer. 7. Cut baklava into serving size pieces, leave on pan, then place in oven for 30 min. or until golden. Remove from oven. 8. Drizzle honey mixture over baklava. Cool in pan. Cover; store at room temperature.