Buttery brown sugar oatmeal cookie bars filled with Nutella chocolate hazelnut spread and chocolate chips. These easy Nutella Bars 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!
Not a fan of Nutella? Try my Oatmeal Fudge Bars!
Seeing as how my dinner last night was chips and guac and football brownies (Super Bowl), I probably should be making some healthier choices today. But, World Nutella Day only comes once a year. I couldn’t call myself a dessert blogger if I didn’t indulge just a little today.
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, and that picture perfect moment has sealed in a life long love for Nutella.
I have shared several Nutella recipes with you, but these Nutella Bars are my absolute favorite! They are soooooo good!
Nutella Bars
The crust and the topping of these bars are made from the same mixture, which tastes like a buttery, brown sugar oatmeal cookie (swoon).
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, while 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.
Try the other versions of these bars: Lemon Crumb Bars, Jam Crumb Bars
More Nutella recipes: Nutella Stuffed Cookies, Fresh Fruit and Nutella Bruschetta, Whole Wheat Banana Nutella Pancakes, Nutella Strawberry Tart or Creamy Nutella Pudding, Nutella Brownies.
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Nutella Stuffed Oatmeal Cookie Bars
Ingredients
- 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
- Sea salt, optional
Instructions
- 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. After removing these from the oven I immediately sprinkle the top of the bars with sea salt. I like the sweet and salty balance, you can skip the salt, if desired. 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.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Chris
I know I can freeze them, but will I regret doing so? I want to serve them with other desserts in 5 days and there are only so many desserts I can make last minute.
Celebrating Sweets
Hi, Chris. I think you will be fairly happy with them after freezing. I always prefer serving freshly baked desserts to guests (outside of my immediate family), but I totally understand the need to prepare some things ahead. These are still pretty close to the original after freezing. Enjoy! Happy holidays.
Chris
Thank you. Thanksgiving, here I come!
Audrey
Oh my Lord! These are phenomenal! The nutty & sweet & salty – oh wow! Thank you!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Renette
Delicious!!!! I managed to get my daughter to eat oats thanks to your recipe! How do I store these after cooking them please? And do you have other yummy healthy recipes including cooked (baked) oats please?
Celebrating Sweets
I’m glad you enjoyed them! You can store them in the fridge or at cool room temp. Use the search bar at the the top of my site and search “oats” and you’ll see many other oat recipes (cookies, bars, fruit crisps, etc). Thanks for stopping by!
Sobia Siddiqui
Hello…can instant oats be used in this recipe?
Allison
I haven’t tried it, so I can’t say for sure, but I would guess that it should be ok.
Shelly Tonen
Deadly! Still warm with that ooey, gooey chocolatey filling? Wowsers! Amazing!! Be sure to follow the excellent tip and dropping small dollops of Nutella over the baked bottom crust, and GENTLY spreading it. If you don’t, that still hot bottom crust will break apart.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
mallory
I just made these and they are incredible. I put the nutella in a sandiwch bag and cut off the tip to drizzle the nutella and it worked perfectly.
Allison
Glad you enjoyed them. 🙂
Desiree Dalessio
These were a hit! Thanks for the recipe!!
Allison
You’re welcome! Thanks for stopping by. 🙂