What I love the most about this time of year is the abundance of yummy baked goodies...all waiting to be devoured...unfortunately in one sitting by this lady right here! Nutella (aka European Coco Crack) is a guilty pleasure of mine. I tend to bake with Nutella more frequently during the holiday season. I think it's because it has such a warm chocolatey flavor and a gooeyness that sticks to your sides. And also because it's winter and I don't have to worry about wearing a bikini! Here's a great recipe for fudgy nutella shortbread bars - WARNING: they are highly addictive!
FUDGY NUTELLA SHORTBREAD BARS (adapted from Food & Wine)
SHORTBREAD DOUGH
- 1 stick plus 2 tablespoons unsalted butter, plus more for the pan
- 1/2 cup sugar
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
FILLING
- 1/2 cup toasted hazelnuts, chopped
- 3/4 cup bittersweet chocolate, chopped
- 1/2 cup of Nutella
- One 14-ounce can sweetened condensed milk
- 1/4 teaspoon coarse sea salt
- MAKE THE DOUGH In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and egg yolk until smooth. Add the flour, baking powder and salt and beat at low speed until evenly moistened, about 2 minutes. Using your hands, knead once or twice to bring the dough together.
- MAKE THE FILLING Preheat the oven to 350°. Butter a 9-inch square metal baking pan. Pat three-fourths of the dough into the baking pan in an even layer. In a bowl, beat the hazelnuts into the remaining dough. Crumble the hazelnut streusel on a plate. Refrigerate the crust and streusel for 10 minutes.
- In a medium saucepan, combine the chocolate, nutella and condensed milk and stir over low heat until melted and very thick, about 3 minutes. Scrape into a bowl. Press a sheet of plastic wrap directly onto the surface and let cool slightly.
- Spread the fudgy filling evenly on the dough in the pan and sprinkle with the coarse salt. Scatter the pecan streusel on top. Bake in the lower third of the oven for 40 to 45 minutes, or until the top is golden. Let cool completely.
- Run the tip of a knife around the edge of the pan. Cut the square into 18 bars and serve.
Oh my word these look heavenly! And I am right there with you about devouring all the yumminess of this season in one sitting hehe!
Posted by: Amanda | 11/07/2012 at 11:15 AM
I think part of the need for baked goods at this time of year is getting ready for cold winter hibernation. :) I think my little sister would cry for happiness if I made these for her, she's a nutella addict.
Posted by: Alison | 11/07/2012 at 01:37 PM
Unfortunately if I buy nutella it may not last long enough for me to try this :)
Between my husband and my boy it will be done. I do love this recipe though and will encourage my son to make it for Santa for Christmas Eve.
Jillian
Posted by: Puzzle Me Complete Wife Mother Teacher Writer | 11/08/2012 at 07:22 AM
Love Nutella! Your treats look so good.
Posted by: brandi | 11/12/2012 at 12:25 PM