Buttery brown sugar oatmeal cookie bars filled with Nutella chocolate hazelnut spread and chocolate chips. These easy layered bars require no mixer, and the crust and topping is made from the same mixture.
It’s World Nutella Day!!! Woohoo!!! If someone says that we must eat Nutella today, who are we to argue? Grab a jar and dig in!
I first fell in love with Nutella when my husband and I were on a trip to Europe (in our pre-child life) many years ago. We were in the South of France visiting a small medieval town called St. Paul de Vence. We sat on an old cobblestone wall and shared a delicious warm crepe filled with Nutella. It was a breathtaking afternoon. The sun was shining bright and we were looking down over rolling green hills with a peak of the sparkling waters of the French Riviera in the background. Needless to say, that picture perfect moment has sealed in a life long love for Nutella.
These Nutella Stuffed Oatmeal Cookie Bars were eaten in a far less glamorous setting – in my yoga pants, standing over the kitchen counter, surrounded by toys, with The Disney Channel on in the background. My, how things have changed. Ha!
I have shared several Nutella recipes with you, but it was time to add a new one to the bunch. And let me tell you, this one is a winner. Without a doubt this is my favorite Nutella recipe. Actually, this is one my all-time favorite dessert recipes. Ever. They are soooooo good!
What makes these so delicious? The crust and the topping of these bars are made from the same mixture, which tastes like a buttery, brown sugar oatmeal cookie. In between the oatmeal crust and oatmeal topping is a generous layer of Nutella and chocolate chips. While baking, the chocolate chips melt into the Nutella and the oatmeal crust and topping get slightly crunchy and golden brown. If you eat these when they’re warm (see below! eeekkk!), the chocolaty center will be melty and gooey and decadent. You won’t be able to contain yourself. Trust me. I speak from experience.
Now get yourself into your kitchen. World Nutella Day isn’t going to last forever. Although, who am I kidding, I’ll devour one of these beauties any day of the year.
- 10 tablespoons unsalted butter, melted
- ⅔ cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 cup all purpose flour
- 1 cup old fashioned rolled oats
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup Nutella (chocolate hazelnut spread)
- ⅓ cup semisweet or bittersweet chocolate chips
- Preheat oven to 350°F. Line an 8x8 square pan with foil and spray with nonstick spray. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and vanilla until combined.
- In a separate bowl, combine the flour, oats, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine.
- Place a little more than half of the oat mixture into the bottom of the prepared pan. Press the mixture into an even, flat layer. Bake for 10 minutes. Remove from the oven and immediately add the Nutella. Since the dough/crust will be soft, you don't want to spread too vigorously. I recommend dolloping the Nutella by spoonfuls all around the top of the dough, then using a spoon or rubber spatula to lightly spread the Nutella into an even layer. The heat from the crust will melt the Nutella slightly, which will make it easier to spread. Sprinkle the Nutella layer with chocolate chips. Crumble the remaining oat mixture evenly over the top of the chocolate. Bake for 14-16 minutes, until the top is set and golden brown. Place the pan on a wire rack to cool. The longer these cool, the more "set" the filling will be. Do not cut them while they are hot, as the chocolate will ooze out. I recommend serving them slightly warm so that the chocolate is mostly firm but still a little melted.