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Chewy Nutella Cookie Bars Recipe — Chocolate Hazelnut Squares

 

I’m pretty sure Nutella is the best thing that comes in a jar. I’m not a full-on Nutella addict—I don’t slather it on toast every morning (no offense if you do; my best friend does that at least three times a week)—but I love sneaking a spoonful into bakes. And yes, I’m guilty of having a spoonful or two straight from the jar now and then.

This Nutella bar is perfect for sharing—ideal when you want to bring a treat to work, to a neighbor, or to a gathering. It’s simple to assemble, easy to slice into bars, travels well and tastes fantastic. Think chewy cookie-like bars with pockets of gooey Nutella in every bite. Yum!

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For Nutella lovers, this recipe adapted from Buns in My Oven is a must-try.

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Nutella cookie bars

Chewy brown-butter bars filled with Nutella.
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Ingredients

  

  • 110 grams unsalted butter (about 1/2 cup)
  • 50 grams granulated sugar (about 1/4 cup)
  • 50 grams brown sugar (about 1/4 cup)light or dark
  • 1 egg
  • 1 tsp vanilla extract
  • 140 grams all-purpose flour (about 1 heaped cup)
  • 1/2 tsp baking soda
  • pinch salt omit if using salted butter
  • 1/2 to 3/4 cup Nutella use more or less to taste; half a large jar was used here

Instructions

 

  • Preheat the oven to 180°C (350°F). Line an 8-inch square pan with parchment paper or foil, or grease and flour the pan.
  • Whisk together the flour, baking soda and salt. Set aside.
  • Melt the butter in a saucepan and let it cook a few minutes until it browns slightly and gives a nutty aroma (brown butter). Remove from heat.
  • Pour the butter into a mixing bowl and let it cool a few minutes.
  • Add the granulated and brown sugars and whisk until combined. The sugars may not fully dissolve — that’s fine.
  • Whisk in the egg until the batter becomes thicker and smoother.
  • Stir in the vanilla extract.
  • Add the dry ingredients and mix until no streaks of flour remain. The dough will be thick and slightly sticky.
  • Press half of the dough evenly into the prepared pan.
  • Spread the Nutella over the dough layer. Chill in the freezer for 20–30 minutes, or until the Nutella firms up—this makes it easier to add the top layer.
  • Use your hands (or a spatula) to press the remaining dough over the chilled Nutella. It’s okay if the Nutella peeks through in places—that creates a pretty swirled look.
  • Bake for 30–32 minutes, or until the top is golden brown. The bars will feel soft but will firm up as they cool.
  • Allow to cool in the pan, then slice into bars and serve.

Notes

The original recipe uses a 9×13 pan—if you have one, double the ingredients. Store the bars in an airtight container at room temperature or in the fridge for a few days; they taste best at room temperature. Using too little Nutella gives a simply Nutella-flavored bar rather than a filled center. If spreading the Nutella is difficult, warm it slightly in the microwave or a saucepan to loosen it. A whisk worked fine here, but an electric beater is also fine to use.

 

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These bars were a big hit. The brown butter adds a distinct, toasty flavor—the edges crisp up while the centers stay chewy—and then there’s the Nutella: gooey and glorious.

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If you can’t get enough Nutella, try other recipes like a Nutella cake, Nutella frosting or no-bake Nutella cookies to satisfy that sweet craving.