My kids couldn't wait to dig into them as an after school snack. See all that gooey, delicious filling? That's what happens when you cut into the bars after about 2 hours of cooling time!
Nutella Stuffed Oatmeal Cookie Bars
Yield: 8x8 pan
Ingredients
10 Tbsp unsalted butter, melted
2/3 cup light brown sugar, packed
2 tsp vanilla
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
3/4 tsp baking soda
1/8 tsp salt
2/3 cup Nutella chocolate hazelnut spread
2/3 cup semisweet chocolate chips
Directions
1. Preheat oven to 350°F. Grease 8x8 square pan with nonstick spray. Set aside.
2. In large bowl, whisk melted butter, brown sugar, and vanilla until combined.
3. In separate bowl, combine flour, oats, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine.
4. Place a little more than half of oat mixture into bottom of prepared pan. Press mixture into even, flat layer. Bake for 10 minutes.
5. Remove from oven and immediately add Nutella. Since crust will be soft, don't spread the Nutella. Simply dollop small spoonfuls of Nutella evenly over top of crust.
6. Sprinkle Nutella layer with chocolate chips. Crumble remaining oat mixture evenly over top of chocolate. Bake for 14-16 minutes, until top is set and golden brown.
7. Place pan on wire rack to cool. The longer these cool, the more "set" the filling will be. Do not cut them while they are hot, as the chocolate will ooze out. Serve them slightly warm so that chocolate is mostly firm but still a little melted.
Here's a picture of the bars the next day...much more set up, but still mouth-watering!
Recipe adapted from Celebrating Sweets.
