Nutella Bars
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Unrated
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Total Time
40 mins
-
Servings
16
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Calories
284 kcal
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Course
Dessert
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Cuisine
International
Nutella Bars
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Nutella bars are soft and chewy chocolate chip cookie bars with ribbons of Nutella hazelnut spread swirled through rich, buttery cookie dough.
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Ingredients
- 160 g salted butter melted
- 150 g light brown sugar
- 100 g granulated white sugar
- 2 eggs
- 1 tsp vanilla extract
- 200 g plain flour (all-purpose flour) sifted
- 1 tablespoon cornflour (cornstarch) sifted
- ¾ cup chocolate chips I used dark
- 155 g Nutella
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Instructions
- Preheat oven to 180c.
- Grease and line a 20 cm (8") square baking pan with baking/parchment paper and set aside.
- Whisk together plain flour and cornflour and set aside.
- In a large bowl add melted butter, light brown sugar, granulated sugar and vanilla then mix to combine.
- Mix in eggs one at a time.
- Add flours and mix until almost combined, then add chocolate chips and continue mixing until just combined.
- Dollop half of the Nutella on top of the dough in the bowl, then roughly spread it to cover at least half of the surface.
- Fold the dough 1 to 2 times to incorporate the Nutella, don't mix any more as you want swirls and ribbons, not just Nutella flavoured dough.
- Tip dough into the prepared pan (don't spread it yet), then dollop about half of the remaining Nutella randomly over the dough.
- Spread the dough into the corners of the pan (I use a small silicone spatula) swirling through the dollops of Nutella as you go.
- Spoon any remaining Nutella over the top of the dough then lightly swirl again with a skewer or a spatula.
- Bake for 20 - 25 minutes, or until the edges are golden but the center is set but still slightly gooey.
- Remove from the tin and allow to cool on a wire rack until firm enough to slice (see my notes).
- Or - place in the fridge to set for 1-2 hours then slice (my preference) and serve cold.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Only give the initial addition of Nutella into the cookie dough one or two folds, you want the Nutella to stay in swirls, not completely mixed in.
- Underbaked is always better than overbaked for cookie bars.
- Once the bars are cooled you can cut them into squares and serve them at room temperature. For me though, I love the texture of the soft, underbaked bars that are left to set in the fridge and then served cold. It gives the Nutella a lovely fudgy texture as well. So good!
Nutrition Information
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Calories
284kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
79mg
(3%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
280IU
(6%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 79mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 280IU | 6% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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