Nutella Cookie Bars {So Easy} Recipe

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I made Chewy Oatmeal Cookie Bars stuffed with Nutella and chocolate chips, and they turned out so soft and fudgy you’ll scroll on reflex.

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I am obsessed with these Nutella bars because they smack of childhood and adult cravings at the same time. I love how the chewy oatmeal cookie bars hide a river of Nutella that refuses to behave.

I mean, give me a chewy edge and soft middle and I’m sold. And the way brown sugar caramelizes in each bite?

Ridiculous. This isn’t trying to be fancy.

It’s messy, chocolatey, a bit loud, and perfectly shareable when you don’t feel like actually sharing. One bite and I forget diets and manners.

Pure, stupidly good Nutella Bar energy and zero regrets, every time.

Ingredients

Ingredients photo for Nutella Cookie Bars {So Easy} Recipe

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  • Unsalted butter: Basically gives rich chewiness and helps everything stick together, not greasy.
  • Brown sugar: Adds deep caramel moisture, makes bars tender and chewy.
  • Granulated sugar: Gives a little snap and balances the molasses from brown sugar.
  • Egg: It’s the binder that keeps bars from falling apart, adds protein.
  • Vanilla extract: Plus a warm, cozy background flavor that makes them taste homemade.
  • Old fashioned oats: Adds hearty chew and a slight rustic texture, not mushy.
  • All purpose flour: Gives structure so bars hold up and slice cleanly.
  • Baking soda: Basically lifts things a bit so texture isn’t too dense.
  • Salt: Brings out sweetness and stops things from tasting flat.
  • Nutella: It’s the gooey chocolate-hazelnut heart you’ll want to lick off a spoon.
  • Semi sweet chocolate chips: Little pockets of melty chocolate in every bite, pure comfort.
  • Flaky sea salt optional: Plus that pop of salt makes the chocolate sing.

Ingredient Quantities

  • 1 cup (226 g) unsalted butter, melted and slightly cooled

  • 1 cup packed brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg (room temperature)

  • 1 teaspoon vanilla extract

  • 1 1/2 cups old fashioned rolled oats

  • 1 1/2 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup Nutella (about 10 oz), warmed slightly so it spreads easier

  • 1 cup semi sweet chocolate chips

  • Optional: flaky sea salt for sprinkling on top

How to Make this

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1. Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving extra hanging over the sides so you can lift the bars out later.

2. In a large bowl whisk together melted butter, brown sugar and granulated sugar until smooth, then beat in the egg and vanilla until everything looks combined.

3. Add the oats, flour, baking soda and salt to the wet mixture and stir until just combined, don’t overmix or the bars get tough.

4. Press about two thirds of the dough evenly into the prepared pan, use lightly oiled fingers or the back of a measuring cup to pack it down firmly.

5. Warm the Nutella in a microwave safe bowl for 20 to 30 seconds so it spreads easier, stir it smooth then spread it over the pressed dough in an even layer.

6. Sprinkle the chocolate chips over the Nutella layer, press a few down gently so they stick but leave most on top.

7. Take the remaining dough and either drop spoonfuls on top or crumble it over the Nutella and chips, then gently press to create a mostly even top layer with some gaps.

8. Bake for 20 to 25 minutes or until the edges are golden and the center looks set but still soft, oven times vary so start checking at 18 minutes.

9. Let the bars cool completely in the pan on a wire rack, at least 1 hour so the layers set and they slice cleanly.

10. Lift the slab out using the parchment, cut into bars and sprinkle flaky sea salt over the top if you like sweet and salty, serve and try not to eat them all right away.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×13 inch baking pan (preferably metal)
3. Parchment paper (enough to overhang the pan for easy lifting)
4. Large mixing bowl
5. Whisk and a rubber spatula (whisk for sugars and egg, spatula for folding and spreading)
6. Measuring cups and spoons
7. Microwave safe bowl or small saucepan (to warm the Nutella)
8. Wire cooling rack
9. Sharp knife or bench scraper (to cut the bars cleanly)

FAQ

A: Yes. Cool completely, cut into bars, then store in an airtight container at room temp for up to 3 days. For longer keep them in the fridge up to 1 week or freeze for 2 to 3 months, wrapped tightly. Thaw at room temp before serving.

A: Warm it a little first. Microwave in 10 second bursts, stirring between, until just soft. Don’t overheat or it’ll get too runny. You can also spoon it into a zip bag, snip a corner, and pipe it on.

A: Quick oats will work but texture changes, bars will be less chewy and a bit denser. If you skip oats completely you’ll lose that chewy chew, so increase flour a little and expect a different result.

A: Melted butter gives flavor and helps bind. You can try neutral oil, but flavor will be different and texture may be more cakey. Margarine is possible but avoid low fat spreads, they have too much water.

A: Let bars cool fully then chill for 30 to 60 minutes before slicing. Use a sharp knife and wipe it clean between cuts. Slightly underbaking by a minute or two helps keep them softer and less crumbly.

A: Absolutely. Chopped hazelnuts are perfect with Nutella. You can use milk or dark chocolate chips, white chips, or even dried fruit. Just keep mix-ins to about 1 cup so the dough stays balanced.

Nutella Cookie Bars {So Easy} Recipe Substitutions and Variations

Here are a few easy swaps if you need them, tested enough to work great in these bars, but remember textures and flavors will change a bit.

  • Unsalted butter → use equal amount refined coconut oil (1 cup). It melts similarly and gives a slight coconut hint. If you prefer dairy, 1 cup browned butter works too for a deeper, nutty taste.
  • 1 large egg → flax “egg”: mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes. Binds well, keeps bars moist, but they’ll be a touch denser.
  • All purpose flour → swap 1:1 with whole wheat pastry flour for a nuttier, slightly heartier bar. For gluten free make a 1:1 gluten free all purpose blend with xanthan gum, results are very close.
  • Nutella → use smooth peanut butter or a chocolate-hazelnut alternative (same amount, 1 cup). Peanut butter makes them more savory and less sweet, try a little extra chocolate chips if you want it sweeter.

Pro Tips

1. Warm the Nutella just enough so it spreads without being runny. If it gets too hot it will sink into the dough and make the bars soggy, so heat in 10 second bursts and stir between each one.

2. Press the bottom crust firmly and evenly, but don’t pack it like concrete. Use the bottom of a measuring cup or oiled fingers. If it’s too loose the filling will bulge out, too tight and the texture gets dense.

3. Let the pan cool completely before slicing. If you try to cut while still warm the Nutella and chips will smear and you’ll end up with messy squares instead of nice bars. Chill 20 to 30 minutes in the fridge for extra clean cuts.

4. Sprinkle flaky sea salt right after they come out of the oven while the top is still a bit tacky. The salt sticks better and gives a nice contrast. If you prefer less salt, grind a few flakes smaller so the flavor spreads more evenly.

Nutella Cookie Bars {So Easy} Recipe

Nutella Cookie Bars {So Easy} Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Chewy Oatmeal Cookie Bars stuffed with Nutella and chocolate chips, and they turned out so soft and fudgy you’ll scroll on reflex.


Pin

Servings

12

servings

Calories

548

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×13 inch baking pan (preferably metal)
3. Parchment paper (enough to overhang the pan for easy lifting)
4. Large mixing bowl
5. Whisk and a rubber spatula (whisk for sugars and egg, spatula for folding and spreading)
6. Measuring cups and spoons
7. Microwave safe bowl or small saucepan (to warm the Nutella)
8. Wire cooling rack
9. Sharp knife or bench scraper (to cut the bars cleanly)

Ingredients

  • 1 cup (226 g) unsalted butter, melted and slightly cooled

  • 1 cup packed brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg (room temperature)

  • 1 teaspoon vanilla extract

  • 1 1/2 cups old fashioned rolled oats

  • 1 1/2 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup Nutella (about 10 oz), warmed slightly so it spreads easier

  • 1 cup semi sweet chocolate chips

  • Optional: flaky sea salt for sprinkling on top

Directions

  • Preheat oven to 350 F and line a 9×13 inch pan with parchment, leaving extra hanging over the sides so you can lift the bars out later.
  • In a large bowl whisk together melted butter, brown sugar and granulated sugar until smooth, then beat in the egg and vanilla until everything looks combined.
  • Add the oats, flour, baking soda and salt to the wet mixture and stir until just combined, don’t overmix or the bars get tough.
  • Press about two thirds of the dough evenly into the prepared pan, use lightly oiled fingers or the back of a measuring cup to pack it down firmly.
  • Warm the Nutella in a microwave safe bowl for 20 to 30 seconds so it spreads easier, stir it smooth then spread it over the pressed dough in an even layer.
  • Sprinkle the chocolate chips over the Nutella layer, press a few down gently so they stick but leave most on top.
  • Take the remaining dough and either drop spoonfuls on top or crumble it over the Nutella and chips, then gently press to create a mostly even top layer with some gaps.
  • Bake for 20 to 25 minutes or until the edges are golden and the center looks set but still soft, oven times vary so start checking at 18 minutes.
  • Let the bars cool completely in the pan on a wire rack, at least 1 hour so the layers set and they slice cleanly.
  • Lift the slab out using the parchment, cut into bars and sprinkle flaky sea salt over the top if you like sweet and salty, serve and try not to eat them all right away.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 114g
  • Total number of serves: 12
  • Calories: 548kcal
  • Fat: 28g
  • Saturated Fat: 15g
  • Trans Fat: 0.17g
  • Polyunsaturated: 1.8g
  • Monounsaturated: 6g
  • Cholesterol: 57mg
  • Sodium: 203mg
  • Potassium: 125mg
  • Carbohydrates: 69g
  • Fiber: 3.7g
  • Sugar: 48.3g
  • Protein: 5.6g
  • Vitamin A: 167IU
  • Vitamin C: 0mg
  • Calcium: 38mg
  • Iron: 1.7mg

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