Nutella Bars are soft and chewy chocolate chip cookie bars with rich, creamy ribbons of Nutella hazelnut spread swirled through the dough.
These easy Nutella bars are the perfect treat for any time of the day, and they are super quick to make (and eat!).
Nutella cookie bars combine the classic flavours of buttery, bakery-style chocolate chip cookies and Nutella together in one delicious quick-mix dessert that doesn't need an electric mixer and only uses pantry staples.
Table of Contents
Why you will love this recipe
- easy dessert
- minimal prep time
- tastes amazing...
- ...because it's Nutella!!!
What you need to make Nutella bars
*Please see the recipe card below for exact quantities and detailed instructions
- salted butter
- light brown sugar
- white sugar (granulated sugar)
- eggs
- vanilla
- plain flour - all-purpose flour
- cornflour - cornstarch
- dark chocolate chips
- Nutella
*Please see the recipe card below for exact quantities and detailed instructions
How to make Nutella bars
- Combine melted butter, sugars and vanilla.
- Add eggs.
- Mix in combined flours, then fold in chocolate chips.
- Spoon some Nutella on top of the dough and spread it out a little.
- Fold the Nutella through the cookie dough 1 - 2 times.
- Scrape the dough into a prepared pan, along with a few more spoons of the remaining Nutella.
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- Spread the dough using a small spatula to swirl the Nutella through the dough as you go.
- Dollop the last of the Nutella on top, give it a final swirl and bake.
Top tips for the best result
- Only fold the initial addition of Nutella into the cookie dough once or twice, you want to have ribbons of Nutella in the finished bars.
- Underbaked is always better than overbaked for cookie bars.
Storage
Store these Nutella bars in an airtight container in the fridge for up to 5 days.
More Nutella recipes
No-Bake Nutella Slice - this no-bake slice has Nutella in the biscuit base as well as a layer of Nutella and chocolate on top. A version of Nutella bars that don't even need an oven!
Nutella Mascarpone Creme - a rich, decadent Nutella dessert made with mascarpone cheese. One bowl, no mixer required and make ahead!
Nutella Muffins - big and fluffy cafe-style muffins with a swirl of Nutella.
Other recipes you may enjoy
Chocolate Weetbix Slice - an old-school favourite that uses cocoa powder and a handful of other pantry staples to make an easy chocolate slice.
Date Rolls - 3 ingredients + food processor = no added sugar sweet treat!
Chocolate Chipless Cookies - the perfect cookie without chocolate chips, topped with a sprinkle of flaky sea salt.
📖 Recipe
Nutella Bars
Ingredients
- 160 g salted butter melted
- 150 g light brown sugar
- 100 g granulated white sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g plain flour (all-purpose flour) sifted
- 1 tablespoon cornflour (cornstarch) sifted
- ¾ cup chocolate chips I used dark
- 155 g Nutella
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Grease and line a 20 cm (8") square baking pan with baking/parchment paper and set aside.
- Whisk together plain flour and cornflour and set aside.200 g plain flour (all-purpose flour)1 tablespoon cornflour (cornstarch)
- In a large bowl add melted butter, light brown sugar, granulated sugar and vanilla then mix to combine.160 g salted butter150 g light brown sugar100 g granulated white sugar1 teaspoon vanilla extract
- Mix in eggs one at a time.2 eggs
- Add flours and mix until almost combined, then add chocolate chips and continue mixing until just combined.¾ cup chocolate chips
- Dollop half of the Nutella on top of the dough in the bowl, then roughly spread it to cover at least half of the surface.155 g Nutella
- Fold the dough 1 to 2 times to incorporate the Nutella, don't mix any more as you want swirls and ribbons, not just Nutella flavoured dough.
- Tip dough into the prepared pan (don't spread it yet), then dollop about half of the remaining Nutella randomly over the dough.
- Spread the dough into the corners of the pan (I use a small silicone spatula) swirling through the dollops of Nutella as you go.
- Spoon any remaining Nutella over the top of the dough then lightly swirl again with a skewer or a spatula.
- Bake for 20 - 25 minutes, or until the edges are golden but the center is set but still slightly gooey.
- Remove from the tin and allow to cool on a wire rack until firm enough to slice (see my notes).
- Or - place in the fridge to set for 1-2 hours then slice (my preference) and serve cold.
Notes
- Only give the initial addition of Nutella into the cookie dough one or two folds, you want the Nutella to stay in swirls, not completely mixed in.
- Underbaked is always better than overbaked for cookie bars.
- Once the bars are cooled you can cut them into squares and serve them at room temperature. For me though, I love the texture of the soft, underbaked bars that are left to set in the fridge and then served cold. It gives the Nutella a lovely fudgy texture as well. So good!
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These turned out great, I made them exactly to the recipe and they were so good! Thank you for the recipe.
It's my pleasure Scott.