What’s for Dinner: Chocolate Hazelnut Crumble Bars
|This picture, above, is before I cut them up into bars.|
- 3/4 cup of [milk] chocolate chips
- 1/2 cup of nutella
- 1/2 cup of softened butter
- 3/4 cup of light brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
How I made it:
- Preheat your oven to 350 degrees. Spray your square/rectangular dish with non-stick cooking spray (or you can also line your dish with wax/parchment paper that is long enough that it will come up across opposite sides and let you lift it out of the pan later).
- In a double boiler, melt 1/2 cup of nutella and 3/4 cup of milk chocolate chips. Set it aside to cool.
- In a mixing bowl, beat your softened stick of butter with an electric mixer until it is nice and creamy. Add in the 3/4 cup of light brown sugar, and mix well until the mixture is smooth. Add in your two eggs and the 1 teaspoon of vanilla extract.
- Combine your 2 cups of flour, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt in a small bowl. Gradually add your dry ingredients into the wet mixture until it is well incorporated.
- Take about 2/3 of the dough and press into the bottom of your dish. Pour in your chocolate-hazelnut mixture on top and spread evenly.
- Take the remainder of your dough that you set aside, crumble it and then sprinkle it on top of the chocolate/nuts. If the dough seems too wet, add a little more flour to it.
- Bake it in oven for 20 minutes, or until it is golden brown on top.
- Once it is out of the oven, let it cool for 10 minutes before cutting them into bars.
I was able to flip it out of my glass baking dish that I used and then put it in a serving dish quite easily before cutting them. You could, of course, just cut them into squares in your baking dish.
They are decadent, and I made 35 small bars out of them (7 by 5’s). A small piece goes a long way, even though they are very addicting!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.