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Respected Contributor
biancardi
Posts: 2,667
Registered: ‎03-10-2010

Nutella fans!

‎03-03-2013 04:26 PM

I am always looking for new recipes with Nutella (lol - it is probably my food vice, my bête noire)

I found a couple of recipes - I've made the brownies before (yummy), but I haven't tried the caramel crumb bars...

Caramel Nutella Crumb Bars

/></a><br/></em></p> <p><strong><em> </em></strong></p> <p><strong>Caramel Nutella Crumb Bars<br/></strong><em> </em></p> <p><em>For the crust & topping:<br/></em></p> <ul> <li>2 sticks unsalted butter, room temperature</li> <li>1/2 cup sugar</li> <li>1/4 teaspoon salt</li> <li>1 teaspoon vanilla</li> <li>2 1/2 cups all-purpose flour</li> </ul> <p><em>For the caramel & Nutella filling:</em></p> <ul> <li>4 tablespoons unsalted butter</li> <li>1 tablespoon light corn syrup</li> <li>1/4 cup packed brown sugar</li> <li>1 14 ounce can sweetened condensed milk</li> <li>1/4 – 1/2 cup Nutella, depending on how thick you want your Nutella layer</li> </ul> <p>Preheat oven to 350 degrees and line a 13×9 baking dish with parchment paper.</p> <p>To make the dough, in the bowl of a stand mixer beat together the butter, sugar, and salt on medium speed until creamy using the paddle attachment. Beat in the vanilla.</p> <p>Turn the mixer to low and slowly add <strong>2 1/4</strong> cups of the flour, beating just until the dough becomes smooth and the flour is incorporated.</p> <p>Press 3/4s of the dough in the prepared baking dish. Press the dough evenly to form the bottom layer. Refrigerate while you prepare the crumb topping and filling.</p> <p>Add the remaining <strong>1/4</strong> cup of flour to the remaining dough and beat together until coarse and crumbly. Do not over mix.</p> <p>For the caramel filling, place the butter, corn syrup, brown sugar, and condensed milk in a saucepan over medium low heat. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it darkens and begins to get thicker, about 10 minutes. Remove from the heat and allow to cool for 10 minutes.</p> <p>Remove the pan from the refrigerator and spread with the Nutella (I used 1/4 cup, but would add a bit more next time) using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily.</p> <p>Pour the caramel filling over the Nutella layer and spread evenly with the spatula.</p> <p>Sprinkle on the crumb topping.</p> <p>Bake for about 30 minutes or until the filling is a dark brown color and hot and bubbling. Cool on a wire rack for 15 minutes and then cut into squares.</p> <p>from http://www.bunsinmyoven.com/2011/02/09/caramel-nutella-crumb-bars </p> <p>Nutella Brownies</p> <div id=

/></a></p> <p> </p> <p> </p> </div> </div> <div class= <h3 style="clear: left;">Ingredients:</h3>

1 cup (2 sticks) butter
2 1/4 cups sugar
1/2 cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips)

<h3 style="clear: left;">Directions:</h3>

Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
Remove from the heat and stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking melts until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.

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