Nutella Fudge Crumble Bars
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Nutella Fudge Crumble Bars. These buttery Nutella fudge cookie bars have become a favorite at our house. They're easy to make, freeze well and are irresistible to kids & adults alike.
Crumble bars have been an obsession of mine since childhood, and this Nutella fudge version is a new favourite.
As a beginner baker when I was still a child, I remember experimenting with the filling for the iconic Newfoundland favourite Date Crumbles.
Eventually, I tried many different fillings from blueberry to apple to apricot and that experimental inspiration hit me again this week.
Originally, I intended to make a plain chocolate fudge filling for these delicious buttery, crunchy bars. Then, however, I spied a Nutella bottle at the last minute and decided that I just had to add some of that to the mix as well.
The result was amazing! The kids absolutely love them and Spouse, who normally can show great restraint, had more than her fair share too.
We will be making these again and again, I just know it.
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Nutella Fudge Crumble Bars
Nutella Fudge Crumble Bars. These buttery Nutella fudge cookie bars have become a favorite at our house. They're easy to make, freeze well and are irresistible to kids & adults alike.
Ingredients
For the crumble
- 2 teaspoon baking powder
- 2 cups rolled oats, large
- 1 cup brown sugar
- 2 cups flour
- 1 ½ cups butter, cut in small cubes
For the Nutella fudge filling
- 1 cup chocolate chips
- ½ cup whipping cream, or evaporated milk
- 1 cup Nutella
- 1 cup icing sugar, i.e. powdered sugar, confectioners sugar
Instructions
To make the crumble
- Toss together baking powder, rolled oats, flour, and brown sugar.
- Using your hands, rub the butter thoroughly through the dry ingredients.
- Divide crumble mixture in half and press half into the bottom of a 9×13 inch greased or parchment lined baking pan.
- Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers.
- Bake for 40 minutes at 350 degrees F or until golden brown.
To make the Nutella fudge filling
- In a double boiler over medium low heat melt together the chocolate chips and whipping cream.
- Stir in the Nutella in about 3 portions, stirring until smooth after each addition.
- Don’t let this mixture get too hot, as soon as the Nutella is all stirred in, take it off the heat.
- Add the icing sugar and blend in until smooth.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
36Serving Size
36 cookie barsAmount Per Serving Calories 237Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 95mgCarbohydrates 30gFiber 1gSugar 21gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Elles sont superbes ces barre au Nutela, bien gourmandes!
Bisous
My mom's recipe for date crumbles will always be my favourite but these Nutella ones look delicious. No wonder your Spouse went back for more! Love that there is whipping cream mixed in with the Nutella and chocolate chips.
Nutella Fudge, and silly me thought that heaven just stopped at Nutella out of the jar!
can't wait to try this!
They're baking now...smell is fantastic. Just a question though, do you use salted or unsalted butter?
I'm also thinking maybe a bit of cinnamon or ground cardamon to the crumble mix might be nice.
Will try to post a picture if they turn out as well as I'm hoping.
And the icing sugar goes where??
Did these for a cookie exchange...They were a hit! Delicious!!!
J'adore, ça doit être délicieux
Merci beaucoup.
Hi there,
These are cooling as I type:). I just wondered if the butter is unsalted or salted? I never what the rule of them is when it isn't specified.
I used unsalted in this first attempt. They smell soooo good!!
That's really a matter of preference. Depends on the brand too...some are too heavily salted for my taste. We always baked with salted butter when I was growing up so I am accustomed to it but there are many times when I have used unsalted for baking. Make sure to never add additional salt if the recipe calls for it when using the salted butter though.
How should I store them? Fridge? Just wrapped on the counter? Any tips?
I store them in a covered container in the fridge but it depends really on how long you want them to last. I usually freeze half the batch.
Hello, just wondering what kind of chocolate chips to use?
Milk chocolate, dark chocolate, semi-sweet??
semi sweet or dark. I use almost always use dark in everything
Does the cream need to be whipped o as is?
Anne
No, just poured from the carton.
I feel like I saw a recipe of yours that was similar to these but chocolate fudge type filling, not Nutella. Am I wrong? I can't eat Nutella but would love to make a chocolate version.
Nutella is the only version here.
is the something else you can use in this recipe beside Nutella , I don't like it
Peanut, cashew, or another nut butter like almond?
Barry, I would love to purchase one of your sisters lovely Santas. Could you point me in the proper direction? It would be much appreciated. Thank you, Nancy