Layered Toasted Hazelnut Fudge

Preheat oven to 350°F. Line 8-inch square pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.

Place 1 cup hazelnuts in food processor. Process until smooth peanut butter consistency is reached; set aside.

Spray inside of heavy 4-quart saucepan with nonstick cooking spray. Combine sugars, evaporated milk and butter in saucepan; bring to full rolling boil over medium heat, stirring frequently to prevent scorching.

Attach candy thermometer to side of pan. Continue boiling 5 minutes or until sugar mixture reaches soft-ball stage (238°F) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.

Transfer 2 cups sugar mixture to medium bowl; stir in reserved hazelnut paste.

Add chocolate to sugar mixture in saucepan; stir until blended. Stir in chopped hazelnuts.

Pour chocolate mixture into prepared pan; spread evenly. Pour reserved hazelnut mixtures on top of chocolate mixture; spread evenly.

Score into 36 squares while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil.