Nutella Stuffed Oatmeal Cookie Bars - Buttery brown sugar oatmeal cookie bars filled with Nutella chocolate hazelnut spread and chocolate chips.
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5 from 7 votes

Nutella Stuffed Oatmeal Cookie Bars

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.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 310kcal
Author Allison - Celebrating Sweets

Ingredients

  • 10 tablespoons unsalted butter melted
  • 2/3 cup light brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 cup all purpose flour
  • 1 cup old fashioned rolled oats
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup Nutella chocolate hazelnut spread
  • 1/3 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

Calories: 310kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 119mg | Fiber: 1g | Sugar: 24g | Vitamin A: 305IU | Calcium: 42mg | Iron: 1.7mg