Today’s recipe is so easy, you’ll flip.
There are a lot of things on my blog that I’ve only made once or twice. Not that I didn’t like them in the first place, just that I found I liked other things better. This recipe, however, I’ve made multiple times. Usually once a month. Sometimes twice a month, if I’m feeling frisky. And every. single. time it tastes even better than the last time.
Well, let me clarify a smidge.
I’ve made my Salted Caramel Butter Bars multiple times. This instance was the first time I’ve made Nutella Caramel Butter Bars, but it will not be the last!
There’s something so incredibly heavenly about combining thick, rich, decadent Nutella and sweet, buttery salted caramel together. Combine them with a buttery shortbread base and some chocolate chips for good measure, and voila – you have these glorious bars!
In fact, I can think back to the exact moment I first tried Nutella. I was a sophomore in high school and sitting in my French class. We did well on a test so we got to have a French food party – which we can all agree is ten times better than conjugating verbs.
My teacher made homemade crepes which I’d never had before, either. Then she broke out the jar of Nutella and everyone kind of said, “Nut-what?” At that time, no one had really heard of Nutella, so we were all intrigued by this chocolate spread.
Now when it comes to food at parties, I’m kind of obnoxious. And by ‘kind of’, I mean very. I hate being in the middle or last in line to get food. Inevitably I get behind the slowest people ever, or the people who take more than two helpings of anything, leaving crumbs behind before everyone’s gotten some. In fact, I have to be first or second in line in order to avoid having a mild panic attack.
Weird, I know.
So I hovered over my seat waiting impatiently while madamoiselle made crepes and finally said we could form a line. I lept out of my seat to stand in line before anyone else had even registered what she said. And that’s how I was the first person in French class to try Nutella.
Well. Maybe.
ANYWAY. Now I love the stuff in moderation and enjoy using it in my desserts. It fits perfectly in these buttery bars, and I think you’ll agree!
*adapted from my Salted Caramel Butter Bars recipe
- 4 sticks butter (1 pound), softened
- 1 cup sugar
- 1 & ½ cups powdered sugar
- 1 Tbsp vanilla
- 4 cups all-purpose flour
- 1 jar caramel sauce (like you'd buy for a sundae)
- 1 jar Nutella (or any other chocolate hazelnut spread)
- 1 cup semi-sweet chocolate chips
- Sea salt, for sprinkling on top
- Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
- Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
- Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
- Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.
Buttery, gooey, chocolaty and layered with decadent caramel, these bars are so heavenly & sweet!
Have a super sweet day!
xo, Hayley
These are seriously heaven, OMG!!
Thanks girl!
What size Nutella jar did you use?
Hi Rachel! I used the small jar – I believe 13 oz? Hope that helps!