Nutella Bars

Nutella bars are soft and chewy chocolate chip cookie bars with ribbons of Nutella hazelnut spread swirled through rich, buttery cookie dough.

Course Sweet Treat

Cuisine International

Total Time 40

Servings

Calories 284kcal

Author Lee-Ann Grace

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

Metric - US customary

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 butter, 150 g light brown sugar, 100 g granulated white sugar, 1 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.

Video

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!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition