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Hazelnut Nutella Cookie Bars
  • 1 1/2 c. All-purpose Flour
  • 1/2 tsp. Sea Salt, Plus More For Sprinkling On Bars If Desired
  • 1/4 tsp. Baking Powder
  • 1/2 c. Unsalted Butter, At Room Temperature
  • 1/2 c. Packed Light Brown Sugar
  • 1/4 c. Granulated Sugar
  • 1 Large Egg
  • 1 tsp. Vanilla Extract
  • 3/4 c. Nutella
  • 1/2 c. Chopped Hazelnuts, Skins Removed
Preheat oven to 350ºF. Grease an 8-inch square baking dish with cooking spray. Set aside. In a medium bowl, whisk flour, salt, and baking powder. Set aside. In the bowl of a stand mixer, cream butter and sugars on high speed until light and fluffy, about 2–3 minutes. Add egg and vanilla extract. Mix well. With the mixer on low, slowly add flour mixture. Mix until combined. Gently press half of dough into bottom of prepared baking dish. Evenly spread Nutella over the dough. Sprinkle remaining dough over the top, making sure you cover the entire surface. Press gently to form the top layer. Sprinkle chopped hazelnuts over the top and gently press again. Sprinkle with additional sea salt, if desired. Bake the bars for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.
Provided by:
Maria Lichty

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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