There are a few methods for making the Nutella chunks, but the one I ended up going with has you combine Nutella and butter, melting them down into a smooth, glossy mixture that is spread in a layer and frozen. Sure enough, after 2 hours in the freezer, I could cut the mixture into perfect little chunks. I didn’t handle them at all (I used a bench scraper any time I needed to move them), and really didn’t have any issues with them melting. So far, homemade Nutella chunks were a total success!
I decided to keep it simple and incorporate the chunks into a bar cookie recipe, replacing the chocolate chips. The one I went with is from Cook’s Illustrated and it appealed to me because it promised thick and chewy (the best kind of bar, in my opinion), and was quick and easy to throw together. No mixer required here – just a few bowls and a whisk. When it came time to incorporate the Nutella chunks, I erred on the side of caution, and only briefly mixed them into the very thick dough, so they probably weren’t as evenly distributed as they could have been. The bars baked up nicely though, and much to my surprise, the chunks were still whole after nearly 30 minutes in the oven. As promised they were perfectly chewy and the Nutella flavor was prominent throughout!
By Tracey
Thick and Chewy Nutella Chunk Cookie Bars
cookie bars from Cook’s Illustrated
Ingredients:
Nutella Chunks
- 6.5 oz Nutella
- 4 tablespoons unsalted butter
Cookie Bars
- 2 1/8 cups (10 1/2 oz) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup (7 oz) light brown sugar
- 1/2 cup (3 1/2 oz) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups Nutella chunks
Directions:
To make the Nutella chunks: Add the Nutella and butter to a small microwave-safe bowl. Heat in 30 second bursts on 50% power, stirring in between, until the mixture is smooth and glossy. (Mine needed 1 minute and 30 seconds total.) Spread the Nutella mixture into a rectangular shape on a parchment-lined baking sheet – it should be about 1/4-inch thick. Transfer to the freezer for at least 2 hours, or until firm. Place the Nutella rectangle on a cutting board and, with a sharp knife, cut into small chunks. Try not to touch them any more than you need to. Once chopped, place them in a bowl and put back in the freezer until you’re ready to use them.
To make the cookie bars: Preheat oven to 325 F with a rack in the lower third. Spray a 13×9 baking dish with nonstick cooking spray then line the dish with aluminum foil, leaving an overhang on opposite sides to allow you to lift the bars out after baking. Spray the aluminum foil with nonstick cooking spray too.
In a medium bowl, whisk the flour, baking soda and salt together. In a second bowl, combine the butter and both sugars, whisking until combined. Add the egg, egg yolk and vanilla and whisk to completely incorporate. Add the dry ingredients to the wet, and use a rubber spatula to fold the dry into the wet just until combined. (The batter will be quite thick.) Remove the Nutella chunks from the freezer and add them to the dough. Use the rubber spatula to fold in the chunks, working quickly to distribute them as best you can.
Transfer the batter to the prepared pan, spreading into an even layer in the bottom. Bake for 27-30 minutes, or until the bars are golden brown and slightly firm to the touch. The bars will begin to pull away from the sides of the pan when they’re done.
Remove the pan to a wire rack and let the bars cool completely before lifting them out of the pan and cutting into squares to serve.
