Nutella-Pretzel Bars


These bars hit every note in your taste buds. Salty, sweet, creamy and crispy ! Crumbly and buttery shortbread crust with the addition of oats, salty pretzels and nutella combined to make a mousse like filling , thin layer of dark chocolate glaze and sprinkled with sea salt to finish the deal. Granted the bars start with an entire stick of butter but these are so indulgent , little goes a long way.

To make pretzel crumbs, finely powder 1 heaped cup of pretzel sticks in the small jar of a nutri bullet. Measure 1/2 cup and use in the recipe. A minute in the microwave might not be sufficient time to melt the chocolate , but the residual heat and few seconds of stirring is good to melt it completely. Why not melt all the way ? This method results in a more glossier finish to the chocolate after it sets.



Oat Shortbread Crust

1 cup old fashion oats

1/4 cup all purpose flour
1 stick unsalted butter, room temperature

1/4 cup + 2 tablespoons confectioners sugar

1/2 teaspoon vanilla extract

Nutella Pretzel filling

2 tablespoons unsalted butter, room temperature

1/4 cup confectioners sugar

1/2 teaspoon vanilla extract

1 cup Nutella

1/2 cup finely ground pretzel crumbs

Chocolate glaze

3 ounce semi-sweet chocolate chips

1/2 teaspoon vegetable oil

1 /2 teaspoon sea salt


To make oat shortbread crust,

Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray , line bottom of pan with parchment paper and grease again. Set aside.

Powder oats  and flour until almost fine (I used the small jar of a Nutri Bullet) , set aside.

Cream butter, sugar and vanilla in a medium bowl with a wooden spoon, until smooth and creamy (about 20 seconds) . Stir in ground oats. Spread batter in prepared pan , smoothing evenly with a offset spatula (back of a spoon should work too ). Bake for 30  minutes until golden brown . Place pan on a wire rack to cool completely.

To make nutella pretzel filling,

Cream butter, sugar and vanilla extract in a medium bowl with a wooden spoon until smooth and creamy (about 10-15 seconds). Stir in nutella and pretzel crumbs. Switch to your hands when it gets harder to mix. It will be the consistency of firm cookie dough. Knead gently 4-5 times until smooth and well mixed. Pinch big pieces of dough and scatter on top of the baked crust. Pat with hands to spread filling evenly.

To make chocolate glaze,

Microwave chocolate and oil in a small microwavable bowl for 1 minute (stirring once in between). Stir well until completely smooth, spread glaze evenly over the filling and smooth. Sprinkle sea salt on top. Let cool completely until set .

Cut into 8 squares.

IMG_2601Makes 8 squares

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