Tuesday, October 8, 2013

Nutella Caramel Oatmeal Crumb Bars

Nutella is quite possibly the most amazing thing ever invented. My love for this delicious hazelnut spread started when I went to Australia in 2009. Ever since then I have been hooked!
These classic bars take soft, slightly crumbly oatmeal cookie dough that's studded with toasted pecans and sandwich it together over smooth, creamy Nutella and sweet caramel. 
I mean you seriously can’t go wrong here.

The recipe is super easy. And as far as I'm concerned, the less dishes to wash, the better. Melt some caramel, spoon out some Nutella...and there you have it! Done in 20 minutes or less!

Nutella Caramel Oatmeal Crumb Bars
1/2 (1 stick) cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups all purpose flour
1 1/2 cups quick-cooking rolled oats
1/2 cup chopped pecans, toasted
1/2 cup Nutella
20 caramels, unwrapped
1 tbsp milk
1 tsp vanilla

  • Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil, leaving about 1 inch over the edges of the pan. 
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl. 
  • Add egg, vanilla, baking soda and salt; beat until combined. 
  • Add flour slowly and mix until combined. Stir in the oats and pecans. 
  • Press 2/3 of the dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
  • In a medium saucepan, heat the caramels, vanilla, and milk over low heat until melted and smooth. Drizzle caramel mixture over the dough. 
  • Spread on a layer of the Nutella using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily. 
  • Take remaining dough and sprinkle evenly on top of the Nutella layer. Bake for 22-25 minutes or until top is just barely light brown. 
  • Cool in pan on a wire rack until room temperature. Use foil to lift bars out of pan.  Cut into bars.