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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.

Nutella Fudge Crumble Bars shown stacked with a glass of milk

Nutella Fudge Crumble Bars.

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. 

The Best Newfoundland Date Crumbles Recipe featured image

The Best Newfoundland 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.

Photo of nutella being spread on white bread.

Nutella, not just for bread anymore!

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.

You might also like to try some of our very popular recipes in our Best Newfoundland Cookies Collection. They are definitely worth making at any time of year!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Like this Nutella Fudge Crumble Bars recipe?

Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.

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Originally published May 2012. Updated September 2019 to provide printable recipe page and nutritional information.
Nutella Fudge Crumble Bars shown stacked with a glass of milk
Yield: 36 cookie bars

Nutella Fudge Crumble Bars

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

 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 tsp 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
  • 1/2 cup whipping cream, or evaporated milk
  • 1 cup Nutella
  • 1 cup icing sugar, i.e. powdered sugar, confectioners sugar

Instructions

To make the crumble

  1. Toss together baking powder, rolled oats, flour, and brown sugar.
  2. Using your hands, rub the butter thoroughly through the dry ingredients.
  3. Divide crumble mixture in half and press half into the bottom of a 9×13 inch greased or parchment lined baking pan.
  4. Spread fudge filling mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers.
  5. Bake for 40 minutes at 350 degrees F or until golden brown.

To make the Nutella fudge filling

  1. In a double boiler over medium low heat melt together the chocolate chips and whipping cream.
  2. Stir in the Nutella in about 3 portions, stirring until smooth after each addition.
  3. Don’t let this mixture get too hot, as soon as the Nutella is all stirred in, take it off the heat.
  4. Add the icing sugar and blend in until smooth.

Recommended Products

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

36

Serving Size

36 cookie bars

Amount 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.


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.
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Kristen

Sunday 1st of October 2017

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.

Barry C. Parsons

Wednesday 25th of October 2017

Nutella is the only version here.

nanaanne

Tuesday 25th of October 2016

Does the cream need to be whipped o as is? Anne

Barry C. Parsons

Wednesday 2nd of November 2016

No, just poured from the carton.

Monica

Tuesday 15th of December 2015

Hello, just wondering what kind of chocolate chips to use? Milk chocolate, dark chocolate, semi-sweet??

Barry C. Parsons

Sunday 14th of February 2016

semi sweet or dark. I use almost always use dark in everything

jenny Wofford

Wednesday 23rd of September 2015

How should I store them? Fridge? Just wrapped on the counter? Any tips?

Barry C. Parsons

Monday 5th of October 2015

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.

Alison

Tuesday 2nd of December 2014

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!!

Barry C. Parsons

Wednesday 3rd of December 2014

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.

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