Chewy Nutella & Oatmeal Bar Recipe for World Nutella Day

"If I could find something to rhyme with 'chocolate hazelnut temptress', I would write an ode to Nutella" is what I posted on the Cookin' Canuck Facebook page yesterday. Little did I know that Becky of the personal blog Rave & Rant would come through for me with this little ditty: "Oh, chocolate hazelnut temptress! On toast you don't fail to impress! I love you so madly, you never taste badly… Though you make me too fat for my dress!" I think she sums it up rather succinctly, don't you?

This poetic waxing about Nutella comes at a perfect time. Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso proclaimed February 5th as World Nutella Day. Between this celebration of the creamy chocolate and hazelnut spread and a generous Super Bowl spread, I will be eating from dawn on Saturday until the winning coach is showered in Gatorade. I can live with that, particularly if these chewy oatmeal bars are part of the festivities.

Some of my previous Nutella recipes:

Left to right: Chocolate Nutella Fudge with Sea Salt, Nutella Sugar Sandwich Cookies and Cherry & Nutella Ice Cream Sundae

The recipe:

Preheat oven to 350 degrees F, with rack set in middle of the oven. Line a 13- by 9-inch baking pan with aluminum foil, leaving a some foil overlapping on each side. Spray lightly with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt and ground nutmeg.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, one a time, beating after each addition.

Turn the mixer to low and gradually add flour mixture. Beat until just combined, about 30 seconds.

Stir in oatmeal, chocolate chips and hazelnuts.

Press the mixture into the prepared pan. Bake until the top is turning golden brown and a toothpick inserted in the center comes out just slightly moist, 25 to 30 minutes. Let cool in the pan for 15 minutes. Holding edges of foil, lift the bars out of the pan and let cool completely on wire rack. Cut into squares.

In a small saucepan set over medium-low heat, whisk together Nutella and heavy cream until melted and smooth. Drizzle over bars. Serve.

Other Nutella recipes:

Savory Sweet Life’s Nutella Chocolate Cobbler
Bell’alimento’s Nutella Cinnamon Rolls with Cherry Glaze
Cake Duchess’ Crostata alla Nutella
Daydream Desserts’ Gianduia (Chocolate-Hazelnut) Shot

Chewy Nutella & Oatmeal Bars

1 1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1/2 cup roughly chopped hazelnuts
1/2 cup mini chocolate chips
1/4 cup plus 2 tbsp Nutella
1/4 cup heavy cream

Preheat oven to 350 degrees F, with rack set in middle of the oven. Line a 13- by 9-inch baking pan with aluminum foil, leaving a some foil overlapping on each side. Spray lightly with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt and ground nutmeg.

In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, one a time, beating after each addition.

Turn the mixer to low and gradually add flour mixture. Beat until just combined, about 30 seconds. Stir in oatmeal, chocolate chips and hazelnuts.

Press the mixture into the prepared pan. Bake until the top is turning golden brown and a toothpick inserted in the center comes out just slightly moist, 25 to 30 minutes. Let cool in the pan for 15 minutes. Holding edges of foil, lift the bars out of the pan and let cool completely on wire rack. Cut into squares.

In a small saucepan set over medium-low heat, whisk together Nutella and heavy cream until melted and smooth. Drizzle over bars. Serve.

Makes about 48 squares.

Printable recipe

Tagged as: Dessert