Soft and chewy brown sugar oatmeal cookie bars filled with Nutella chocolate hazelnut spread and chocolate chips. This easy recipe requires very little hands on time, the crust and topping are made from the same mixture
Nutella lovers unite! I found another thing to stuff Nutella into and I couldn’t be happier (also see: Nutella Stuffed Chocolate Chip Cookies and Nutella Stuffed Nutella Cookies). These cookie bars check all the boxes: taste, texture, ease – you’ll go crazy for them! Not a fan of Nutella? Try my Oatmeal Fudge Bars!
Why you’ll love this recipe
Taste: Butter, brown sugar, vanilla, Nutella, and chocolate chips. A winning combination!
Texture: Soft and chewy oatmeal cookie crust and topping with a creamy chocolate filling.
Ease: Very little hands on time, with the crust and topping made from the same mixture.
Crowd pleaser: Serve these bars and watch them disappear – they’re always a hit!
Recipe overview
*Full recipe below in recipe card*
The crust and the topping of these bars are made from the same mixture, which tastes like a buttery, brown sugar oatmeal cookie.
Press a little more than half of the cookie dough into a lined 8×8 baking pan. Pop the remaining dough into the fridge. Bake the crust for 12 minutes.
Top the crust with Nutella and chocolate chips. Be careful – the crust will be soft!
Add the reserved topping and return to the oven for 18-22 minutes.
Recipe tips
Weigh your flour for the most accurate result. If you don’t have a scale, use my tips for measuring with cups.
Make sure your brown sugar is fresh and soft; this helps make the bars chewy.
Let the bars cool before cutting.
Serve the bars *slightly* warm and the chocolaty center will be extra melty and gooey.
More cookie bars
Recipe
Nutella Stuffed Oatmeal Cookie Bars
Ingredients
- 10 tablespoons (141g) unsalted butter, softened
- ¾ cup (170g) light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1⅓ cup (165g) all purpose flour*
- 1 cup (80g) old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup Nutella, chocolate hazelnut spread
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8 square pan with foil or parchment and spray with nonstick spray. Set aside.
- In a mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until fully combined. Beat in vanilla and egg, scraping the sides and bottom of the bowl as needed. Add flour, oats, baking, soda, and salt, beating until combined.
- Place a little more than half of the cookie dough into the bottom of the prepared pan and place the remaining dough (which will be used for the topping) in the refrigerator. Press the mixture in the pan into an even, flat layer (I moisten my fingertips with water and press it in). Bake for 12 minutes.
- Remove from the oven and immediately add the Nutella. Since the crust will be soft, you don't want to spread too vigorously. I recommend dolloping the Nutella all around the top of the dough, then using an offset 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 with chocolate chips. Remove the reserved dough from the refrigerator and press it into flat, irregular shaped pieces and place them all over the top of the chocolate.
- Bake for 18-22 minutes, until the top is baked and golden brown. After removing from the oven I like to add a few chocolate chips on top, so feel free to do so, if you'd like. 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.
Video
Notes
- Whisk the flour several times to lighten it, scoop a heaping portion, and level it off with the back of a knife.
- Stir the flour with a spoon to lighten it, spoon the flour into your measuring cup and level it off.
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!
katie says
These look absolutely delicious! I am going to have to give these a whirl sometime.
xx katie // a touch of teal
Celebrating Sweets says
Please do. You’ll love them! 🙂
Melissa says
You had me at Nutella. These oatmeal bars look delicious!
Celebrating Sweets says
Thanks, Melissa!
Marye says
My daughter loves nutella! I think she would really like these.
Celebrating Sweets says
I bet she would. They’re quite tasty. 🙂
Catherine says
What a fabulous treat! We’re all big Nutella fans over here…these wouldn’t last a day in my house! xo, Catherine
Celebrating Sweets says
They went fast! We’re huge Nutella fans too. 🙂
Jocelyn @BruCrew Life says
Oh, my! That gooey Nutella center is calling my name!!! Yum!
Celebrating Sweets says
Me too, Jocelyn!
Megan Keno says
Oh wow…. As if oatmeal chocolate cookies were enough as is! This just took it up a whole other level!
Ashley says
No eggs needed ? They sound so yummy!
Melinda says
I was wondering the same thing! Well, I’m trying them as written and will report back!
Celebrating Sweets says
Hi, Melinda. Correct, no eggs. Enjoy!
Jeannine says
Have you tried doubling the recipe and using a 9×13 inch pan? I would think it would work, just wondering if you’ve tried it. Thanks!
Celebrating Sweets says
I haven’t tried it, but it should work. Enjoy!
Natanja || Home Baked Bliss says
WOW these look delicious! Ooh it’s Nutella day? No wonder there was a raid in a French supermarket a short while ago where people stormed the store in effort to grab the most jars of Nutella. I thought those French people were crazy, but I guess there is a simple explanation, they were just preparing for Nutella day. Haha
Karen @ Seasonal Cravings says
I am totally down with anything containing Nutella and so are my kids. I would win mom of the year for making these babies for Valentine’s Day!