Go Back
Homemade Nutella Fudge Bars recipe photo
Print Recipe Save it for later

Nutella Fudge Bars

These Nutella Fudge Bars are a chocolate lover's dream! A chewy oat base topped with rich Nutella fudge makes for an irresistible treat.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 16 servings

Ingredients

  • 2 cups all-purpose flour provides structure
  • 2 cups old-fashioned oats adds chewiness
  • 1 1/4 cups packed light brown sugar sweetens and adds moisture
  • 1 teaspoon baking soda helps the bars rise
  • 1/2 teaspoon salt enhances flavors
  • 1 1/4 cups butter softened
  • 1 cup semi-sweet chocolate chips for extra chocolatey goodness
  • 1/2 cup heavy cream for the fudge topping
  • 1 jar Nutella 13 ounces
  • 1 cup confectioners sugar for dusting

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan with parchment paper.
  • Step 2: In a large mixing bowl, combine the flour, oats, brown sugar, baking soda, and salt. Whisk until well combined.
  • Step 3: In another bowl, cream the softened butter until light and fluffy, about 2-3 minutes.
  • Step 4: Gradually add the dry ingredients to the creamed butter, mixing until just combined into a thick dough.
  • Step 5: Transfer the dough to the prepared baking pan and press it evenly into the bottom.
  • Step 6: Bake the base in the preheated oven for 15-20 minutes until lightly golden brown. Let it cool slightly.
  • Step 7: In a small saucepan over low heat, combine the Nutella, chocolate chips, and heavy cream, stirring until melted and smooth.
  • Step 8: Pour the Nutella fudge mixture over the cooled base and spread it evenly.
  • Step 9: Sift confectioners sugar over the fudge layer for sweetness and presentation.
  • Step 10: Refrigerate for at least 1 hour, then cut into squares and serve.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9x13 inch Baking Pan
  • Spatula
  • Whisk

Notes

  • For a gluten-free version, use gluten-free all-purpose flour.
  • You can substitute butter with coconut oil for a dairy-free option.
  • Store leftovers in an airtight container at room temperature for up to a week.