Any Nutella lovers around here?
These bars are the real deal, you want a thick layer of Nutella, you have it. This recipe is inspired by my Nutella Filled Soft Granola Bars, it consists of a layer of creamy homemade “Nutella” between two layers of no-bake chewy oatmeal cookie bars. It’s naturally-sweetened, perfectly chewy and SO nutty.
Quick advice: don’t make these if you have no willpower. Seriously, it’s almost impossible to resist having a second one… and a third one. These might be healthy-ish, they are still a bit high on calories (totally worth it though). There are 100% chances you will take one pound by just looking at them. Now that you have been warned, let’s do this!
It starts with the chewy oatmeal cookie layers that are sweetened with coconut nectar and flavored with vanilla and a pinch of cinnamon. I went with coconut nectar because I found it works better for binding everything together due to its thickness, but you can use date syrup or maple syrup if you prefer.
There is also some coconut oil to help firm up the bars, and almond butter to make them super chewy and nutty. You mix everything together in a bowl and it’s done, no baking needed. The difference between this recipe and my Nutella Soft Granola Bars is that I don’t use any brown rice syrup or added coconut sugar. Since we are not wrapping the oat mixture around the filling there is no need for it to be too foldable.
For the “Nutella” filling, I went with a simple combination of two ingredients: hazelnut butter and dark chocolate. You can make your own hazelnut butter or use store-bought. The ratio of hazelnut butter to chocolate makes the filling soft at room temperature, without being melty. The great thing about it is that you can tweak it to your liking! Do you want an even creamier filling? Use 20% more hazelnut butter! Want a firmer consistency? Use more dark chocolate!
To make the filling you melt the dark chocolate over a double boiler, and then mix it with the hazelnut butter. Making the bars is actually very easy, you press half the oatmeal cookie mixture into a pan, top with the melted “Nutella”, let harden in the refrigerator and cover with another layer of the oat mixture.
I recommend letting it sit at room temperature 30-40 minutes before adding the second layer of oatmeal cookie, this way the Nutella filling will be slightly softer and will stick better to the oats.
You can keep the bars in the refrigerator, or at room temperature if you want them soft and chewy, like melt-in-your-mouth kind of soft.
If you like Nutella, you will love these no-bake oatmeal cookie bars! They are the perfect sweet snack!
Let me know in the comments if you try this recipe!
Chewy Nutella Oatmeal Cookie Bars (Vegan + GF)
Oatmeal Cookie Layer
- 1 and 1/4 cup dark chocolate chips (around 7 ounces)
- 1/4 cup hazelnut butter
- Line an 8-inch (or smaller for thicker bars) square baking pan with parchment paper. Set aside.
- In a large mixing bowl, mix all the oatmeal cookie ingredients together using a wooden spoon. The dough should be soft and slightly sticky. Transfer half the mixture into the prepared baking pan and spread it evenly. Press very firmly using your hands. You can also top with parchment paper and press down with the bottom of a glass. Refrigerate at least 1 hour. Cover the other half of the mixture with plastic film and set aside.
- In the meantime, prepare the chocolate hazelnut filling. Melt the dark chocolate over a double boiler. Once fully melted, transfer to a bowl and add the hazelnut butter. Whisk well until fully combined. Pour onto the chilled oatmeal cookie layer. Refrigerate for at least hour, or until firm. Once the chocolate hazelnut layer is firm to touch, remove from the refrigerator and let sit at room temperature 30 minutes, the chocolate will become slightly softer and will stick better to the oatmeal cookie layer.
- Finally, top the chocolate hazelnut layer with the remaining oatmeal mixture. Press very firmly into an even layer. Refrigerate for another hour before cutting into 9 small bites, or bigger squares.
- The bars will keep in an airtight container, at room temperature for up to 2 weeks. For firmer bars, keep them in the refrigerator.