With a buttery shortbread base, a thick layer of Nutella in the middle, and a crunchy crumble topping, these Nutella crumb bars are irresistible.
After resharing my favorite strawberry crumb bar recipe recently, I remembered how much I love that buttery shortbread plus streusel combo. That inspired me to create this Nutella version. These bars have a tender shortbread base, a moderate layer of chocolate-hazelnut spread in the center, and a crisp crumb topping for contrast. The Nutella layer is rich but not overpowering — similar in balance to the amount of chocolate you’d find in a chocolate chip cookie.
The textures here are the best part: a soft, slightly crumbly shortbread base; a slightly gooey Nutella center that firms up when chilled; and a crunchy, caramelized topping. If you store the bars in the fridge the filling becomes firm; at room temperature the Nutella stays softer.
To make them, press the shortbread dough into a lined pan and bake until the top looks set. Remove the pan, spread the Nutella over the warm base, then sprinkle on the crumb topping and return to the oven briefly. Be careful when handling the pan — it will be hot. The images below show the assembly process.
Baking Tips & Tricks
- Use high-quality unsalted butter for the best shortbread texture. Margarine won’t yield the same results. The butter should be softened but not melted.
- A spoonful of cornstarch in the base keeps the shortbread tender and slightly crumbly in the best way.
- This recipe fits an 8×8 in (20×20 cm) pan. It can be made in a 9-inch pan but the bars will be thinner and bake a little faster.
- For neat, layered slices, let the bars cool completely, then chill in the fridge for a few hours before cutting with a sharp knife.
For more Nutella-inspired treats try other recipes in your collection such as Nutella cheesecake, Nutella cookies, or Nutella brownies.
Nutella Crumb Bars
Ingredients
Shortbread Base
- 3/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Nutella Filling
- 3/4 cup Nutella*
Instructions
Make the Base
- Preheat the oven to 325°F (160°C). Line an 8×8 inch (20×20 cm) square pan with parchment, leaving an overhang.
- In a medium bowl, beat the butter and sugar until fluffy. Add the vanilla extract.
- On low speed, mix in the flour, cornstarch and salt. The dough may be crumbly — that’s fine.
- Press the mixture evenly into the prepared pan and bake for 20–25 minutes, or until the top looks set. Remove from the oven but keep the oven on.
Crumb Topping
- In a bowl, combine the flour, brown sugar, granulated sugar and cinnamon.
- Stir in the melted butter until the mixture resembles damp sand.
Assemble & Bake
- Spread the Nutella over the warm shortbread base (careful — the pan will be hot).
- Crumble the topping over the Nutella, pressing gently to create clumps.
- Bake for about 15 minutes, until the top is golden.
- Cool the bars completely in the pan. For cleaner slices, chill the cooled pan for at least 1 hour before cutting.
- Lift the block out using the parchment overhang and slice with a sharp, thin knife.
Notes
- I don’t recommend using homemade or natural chocolate-hazelnut spreads that separate; they can make the base oily.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Nutrition information is for one bar assuming the pan is cut into 9 equal pieces.
Nutrition (per bar)
Calories: 473 kcal, Carbohydrates: 54 g, Protein: 4 g, Fat: 27 g, Saturated Fat: 19 g, Cholesterol: 51 mg, Sodium: 15 mg, Fiber: 2 g, Sugar: 30 g.