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I’ve always been a fan of taking a recipe I know and pushing it. These candy bar bars were born of necessity (I mean, outside of cramming this candy bar in my face, how else should I eat it?), but also, they came from a familiar place. The majority of this recipe comes from a cookie that I found and loved but never really made as often as I should have. It’s the perfect amount of chewy, with a nice bite from the oatmeal. So I thought it would make a wonderful bar and would only improve with the addition of hazelnuts.
The thing about a great recipe like this is that you already know it works. You know that the chemistry works and it will result in a well rounded baked good. So you can start experimenting with the additions and change it up. For this one, I have a hazelnut chocolate bar, hazelnuts and Nutella. But you could easily switch this out with a different chocolate bar, peanuts and peanut butter. Or go crazy with Biscoff (Biscoff would be fantastic!).
1 cup butter
1 cup sugar
1 cup brown sugar
3 1/2 cups oatmeal (of that, 1 1/2 cups ground)
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 cup chopped hazelnuts (divided)
1 cup nutella
1 Cocoa Rouge chocolate bar
This recipe comes together relatively quickly, and if you already have the oats ground, even faster. Simply place the oats in a food processor and give it several quick pulses. You want it to be finer than an oat, but not flour consistency. You still want some of that thickness.
Next up with prep, cut up this delicious chocolate bar from Cocoa Rouge.
Like most cookie bases, it starts by creaming the butter and sugars together. You want your butter room temperature, but not melted. Sugars and butter should be mixed on low speed at first (30 seconds or so until it comes together) then beat at medium speed for 1-2 minutes. I don’t normally mix for this long, but I want the butter to get extra whipped. All that air we’re adding is going to give us a light bar instead of a dense bar.
Scrape down bowl if needed, then add eggs one at a time. Add flour, baking soda, baking powder and salt. Once combined, add ground oatmeal followed by whole oats and half of the cup of chopped hazelnuts.
Line a 9×13 pan with parchment (you want to go up the sides with it so you can lift the entire bar out without making a mess). This next step might be a little messy. I want the Nutella swirled throughout but not huge globs. And I don’t want just a layer of it on top either.
So I dropped spoonfuls of cookie dough followed by spoonfuls of Nutella and pressed them down together. If you have gloves, I recommend you use them.
Remember that chocolate bar? We’re chopping it up and sprinkling it all over the top. Because why not?
Bake at 350° for 25 minutes. With cookies, you want the edges to be a nice golden brown, but the center can still be slightly gooey. First, this makes it extremely delicious, and second, it will continue to cook in the pan once you remove it from the oven. If you get it all the way done in the oven, the edges are too far gone.
Once the bar is cooled, it’s time to cut them. Now you can totally cut squares and be done with it, but I like to cut large rectangles and then cut them on the angle. Divide the short end into thirds, then cut the longer end into quarters and then cut all the resulting rectangles into triangles.
You end up with 24 bars that look way fancy. (Or maybe I just think they look fancy). Plus, these bars are rich and you can cut them smaller, but they don’t actually look smaller.
These are delicious, and with the addition of oatmeal, I pretend that they’re a healthy baked good. I might have grabbed these once or twice for breakfast on my way off to work.
With so many variations of spreads, you could make so many different kinds of bars using this base recipe – almond butter, Biscoff, Nutella, chocolate peanut butter spread or just peanut butter. If you try something different, you have to let us know how it goes! Tell me in the comments.
Inspiration is just a click away, check out the amazing bars we have in the shop.