If You Like Nutella, I Think You’ll Love This Recipe!
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Of course, you can substitute another chocolate/nut spread, or even make your own spread from scratch. But why do that, when that great hazelnut flavor goes so nicely with the other ingredients here? I think that you and your fellow eaters will be coming back for second helpings of these, and with it being such a quick and simple recipe, it won’t take too much effort to make multiple batches.
Let’s take a look at what kind of feedback this recipe has received over at Crazy for Crust:
Pumpkin and Nutella is an amazing combo. I have a few Nutella recipes in my pumpkin cookbook and had to refrain from adding more The texture of these bars looks PERFECT. Like just perfect perfect. I can tell you spent a lot of time perfecting that! And with the melty Nutella, dear God. Save me.
Ingredients
1/2 cup unsalted butter, melted (I used Land O’Lakes)
1/3 cup pumpkin puree
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 cup Nutella spread
Instructions:
Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
Place butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth, about half a minute. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth.
Press half the batter in the bottom of the pan. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes and remove from oven.
Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Be careful when spreading it – you don’t want to rip the cookie bars apart. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.
Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.
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Quick tip: You can store these cookie bars in an airtight container for up to 3 days or freeze for up to 1 month.
Thanks to Crazy For Crust for this easy but delicious cookie bar recipe.