ZagLeft

I’ve got this “tiny” little obsession with Nutella.  I’m a bit addicted to this stuff.  I love it spread on toast or with peanut butter and I especially love it right out of the jar on a spoon.  I know…I usually behave pretty well around sweets.  There’s just something about Nutella that makes me weak.

These Nutella Bars that I made over the weekend were amazing.  The creamy Nutella was sandwiched between two layers of a buttery crumb cookie.

They were so good!  I found I kept sampling the bars after I took them out of the oven just to confirm that they were indeed the best bar cookies I had ever tasted.  I believe they were, and judging by how quickly these bars disappeared, I think my family thought so too.

INGREDIENTS

1 1/4 cups quick-cooking rolled oats

2 cups all-purpose flour

1 cup brown sugar

1 cup (2 sticks) unsalted butter, softened

1 teaspoon baking soda

1/2 teaspoon salt

2 cups Nutella

DIRECTIONS

Preheat oven to 350 degrees F.

Mix together the oats, flour, brown sugar, baking soda and salt.  Add in the softened butter and mix well. Set aside 1 1/2 cup of the mixture for the topping.

Grease a 9 x 13 baking dish.  Press the topping (minus the reserved 1 1/2 cup ) into the pan.  Spoon the nutella over the crumb mixture.  Top with the remaining crumb mixture.

Bake for 35 minutes.  Let cool before cutting.

**A side note…

After I made these Nutella Bars, a thought came to me that it might be a delicious idea to spread a layer of good raspberry jam on top of the nutella before the last layer of crumb topping.  I bet that would be terrific!