Wednesday, September 17, 2014

Nutella Bars

Most of my baking these days is gluten free.  However, sometimes I just NEED to bake regular without worrying about "is this gluten free" or "will this work?"  Usually when I do that, I try to make something that David wouldn't really prefer.  He likes chocolate but I don't think he's a big fan of Nutella, so I decided to make nutella shortbread bars.  Um, can we say YUM!  Unfortunately, something happened and they were VERY crunchy.  David took them to the peds lounge and, despite the firmness, they were still all eaten.  If they heated them a little, it helped with the texture.

Nutella Sugar Cookie Bars from Cookies and Cups
  • 1 lb. salted butter room temp
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 Tbs vanilla
  • 4 cups AP flour
  • 1 cup Nutella

    Preheat oven to 325. Grease a 9x13 baking dish with butter or cooking spray. Set aside.

    Cream butter and sugars.  Add the vanilla and beat until combined. Slowly add the flour into the butter mixture and stir until dough combines together.  Press about one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.

    Bake crust until firm and the edges are a pale golden brown approx 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes. Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.  Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.  Cool and cut into squares.  Enjoy!

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