Nutella Shortbread Bars
These Nutella Shortbread Bars are my go-to when I want something buttery, simple, and impossibly satisfying. The base is a classic shortbread dough — rich with butter and just enough sugar — and the middle layer is pure Nutella comfort. The finished bars have a crisp, golden top and a fudgy hazelnut center; they travel well and slice neatly after cooling.
I keep this recipe in heavy rotation because it’s straightforward and forgiving. There’s no tempering, no fancy techniques — just mixing, pressing, spreading, and baking. If you can measure and press dough into a pan, you can make these. They’re great for giving away, for potlucks, or for keeping in the fridge to snack on through the week.
Below you’ll find a precise ingredient list with quick notes, step-by-step directions lifted directly from the tested method, and practical tips I use while baking these at home. I’ll also cover common problems, substitutes for dietary needs, and a few seasonal variations so you can keep this recipe fresh year-round.
What to Buy
Start by making sure you have high-quality basics: unsalted butter at room temperature, Nutella (or another chocolate-hazelnut spread you trust), and good all-purpose flour. If you like slightly deeper flavor, grab light brown sugar with noticeable molasses notes — it makes the shortbread more interesting.
Other pantry staples to pick up: granulated sugar, powdered sugar for dusting, vanilla, and salt. You’ll also want a reliable nonstick spray for your 9×13-inch pan, and optionally, parchment paper if you prefer an extra-easy release.
Ingredients
- 1½ cups (3 sticks) butter, at room temperature — provides the rich, tender shortbread texture; use unsalted or adjust salt if using salted butter.
- 3/4 cup packed light brown sugar — adds moisture and a mild caramel note to the crust.
- 3/4 cup granulated white sugar — balances sweetness and helps the crust set.
- 2 teaspoons vanilla extract — brightens the flavors; pure vanilla is worth it here.
- 3/4 teaspoon salt — enhances the overall flavor and contrasts the Nutella.
- 3½ cups all-purpose flour — the structure for the shortbread; measure by spooning into the cup and leveling for accuracy.
- 1½ cups Nutella (or another brand of chocolate hazelnut spread) — the filling; smooth and spreadable is key.
- powdered sugar — for a light dusting that adds visual charm and a slight sweetness to the top.
Directions: Nutella Shortbread Bars
- Preheat the oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray.
- In a large bowl, use an electric mixer to beat the 1½ cups (3 sticks) butter, the 3/4 cup packed light brown sugar, and the 3/4 cup granulated white sugar on medium speed until creamy, about 2–3 minutes. Add the 2 teaspoons vanilla extract and 3/4 teaspoon salt and beat until combined.
- Reduce the mixer speed to low and add the 3½ cups all-purpose flour. Beat just until a smooth dough forms and no large pockets of dry flour remain. Scrape the bowl as needed.
- Divide the dough into two equal portions. Wrap one half in plastic wrap and refrigerate for 30 minutes.
- Press the other half of the dough evenly and firmly into the bottom of the prepared 9×13-inch pan to form the bottom crust.
- Bake the crust in the preheated oven until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
- Evenly spread the 1½ cups Nutella (or other chocolate hazelnut spread) over the warm, partially baked crust.
- Remove the chilled dough from the refrigerator and crumble it over the Nutella layer with your fingers or a fork, covering as much of the Nutella as desired to form a crumb topping.
- Return the pan to the oven and bake until the topping is firm, crisp, and golden, about 30 minutes.
- Transfer the pan to a wire rack and let the bars cool completely in the pan.
- Lightly sprinkle powdered sugar over the cooled bars, then cut into bars and serve.
Why You’ll Keep Making It
These bars hit several comfort-food buttons at once: buttery shortbread, a silky hazelnut-chocolate core, and a crisp, crumbly topping. They’re easy to scale up for a crowd and — once you get the hang of the dough texture — reliably consistent. The process is mostly hands-off; once the dough is pressed and the Nutella is spread, the oven does the work.
They also have great shelf life: wrapped tightly, they hold up well in the fridge for days and freeze beautifully for longer storage. That makes them a practical choice for batch baking and gift-giving.
Allergy-Friendly Substitutes
- Nut/Tree-nut allergy: Replace the chocolate-hazelnut spread with a seed-based chocolate spread (like one made from sunflower seeds) or use a plain chocolate spread that’s nut-free.
- Dairy-free: Use a vegan butter stick or plant-based spread that’s solid at room temperature; it should behave like butter in creaming and chilling.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum; texture will be slightly different but still good.
- Sugar-sensitive: While amounts aren’t changed here, try sweet spreads with alternative sweeteners if you need to reduce refined sugar — note this may change bake times and texture.
Equipment at a Glance
- 9×13-inch baking pan — the recipe is calibrated to this size for even layering and baking.
- Electric mixer — makes creaming the butter and sugars simple and consistent.
- Mixing bowls — one large for creaming and a space to rest the dough.
- Wire rack — cools the bars evenly, preventing soggy bottoms.
- Plastic wrap or foil — for chilling the dough and storing the finished bars.
Pitfalls & How to Prevent Them
Underbaked bottom crust: if the crust isn’t partially baked long enough it can become soggy under the Nutella. Watch for a light browning at the edges before removing it to spread the filling.
Too-soft dough: if your butter is too warm the dough can be greasy and harder to press. Chill one half of the dough as directed and use slightly chilled hands or a flat-bottomed measuring cup to press the base evenly.
Topping doesn’t crisp: if the oven temperature is a touch low the crumb topping may stay pale and soft. Use an oven thermometer if your oven is old or inconsistent. The topping should turn golden and firm in the second bake.
Variations by Season
Spring/Summer: Top fresh bars with a scatter of toasted, chopped hazelnuts or a few fresh raspberries on each square for brightness. A light sprinkle of flaky salt before serving adds a lovely contrast.
Fall: Stir a pinch of cinnamon into the dough for warmth. You can also swap plain powdered sugar for a cinnamon powdered sugar dusting for seasonal aroma.
Winter/Holiday: Add a thin layer of orange marmalade under the Nutella for a festive citrus note, or press crushed candy canes lightly into the top of the bars after baking for a peppermint twist.
Little Things that Matter
Press the bottom crust firmly and evenly; inconsistent pressing shows up after baking in uneven thickness and texture. Use the bottom of a measuring cup to pack the dough tightly into the pan.
Spread the Nutella while the crust is warm but not hot. Warmth helps it go on smoothly; if the Nutella is too cold it becomes difficult to spread. If it’s too hot, it may melt through the crumb layer.
Let the bars cool completely in the pan before dusting and cutting. Cutting warm bars can smear the filling and create messy slices. Patience here pays off with clean, attractive bars.
Make Ahead Like a Pro
These bars are ideal for make-ahead baking. After cooling completely, chill in the fridge uncovered for 20–30 minutes to set the layers, then wrap tightly in plastic and store in an airtight container in the fridge for up to a week.
For longer storage, freeze cut bars in a single layer on a sheet pan until solid, then transfer to a freezer-safe container with parchment layers. Thaw in the fridge overnight before serving and dust with powdered sugar just before presenting.
Questions People Ask
- Can I halve the recipe? Yes — use an 8×8-inch pan and watch bake times closely; the layers will be thicker, so check for doneness visually.
- Why did my topping sink into the Nutella? If the Nutella layer was too warm or very runny it can allow the crumb pieces to sink. Crumble the chilled dough rather than packing it down to keep an airy topping.
- How should I cut neat squares? Use a sharp knife wiped clean between cuts or chill the pan thoroughly before slicing to get tidy edges.
- Can I use homemade hazelnut spread? Yes, but texture matters — if it’s very loose, chill it slightly so it spreads without seeping through the crust.
Final Thoughts
Nutella Shortbread Bars are one of those recipes that make you feel like a confident baker even on a busy weekday. They rely on technique more than fancy ingredients: properly creamed butter, a firm press of the crust, and patient cooling lead to consistently great results. Keep the ingredients simple and the steps steady, and you’ll have a tray of crowd-pleasing bars in no time.
Try making a batch this weekend: they’re forgiving, portable, and always vanish fast at the kitchen table. If you tweak them seasonally, I’d love to hear which twist became your favorite.
Nutella Shortbread Bars
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray.
- In a large bowl, use an electric mixer to beat the 1½ cups (3 sticks) butter, the 3/4 cup packed light brown sugar, and the 3/4 cup granulated white sugar on medium speed until creamy, about 2–3 minutes. Add the 2 teaspoons vanilla extract and 3/4 teaspoon salt and beat until combined.
- Reduce the mixer speed to low and add the 3½ cups all-purpose flour. Beat just until a smooth dough forms and no large pockets of dry flour remain. Scrape the bowl as needed.
- Divide the dough into two equal portions. Wrap one half in plastic wrap and refrigerate for 30 minutes.
- Press the other half of the dough evenly and firmly into the bottom of the prepared 9x13-inch pan to form the bottom crust.
- Bake the crust in the preheated oven until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
- Evenly spread the 1½ cups Nutella (or other chocolate hazelnut spread) over the warm, partially baked crust.
- Remove the chilled dough from the refrigerator and crumble it over the Nutella layer with your fingers or a fork, covering as much of the Nutella as desired to form a crumb topping.
- Return the pan to the oven and bake until the topping is firm, crisp, and golden, about 30 minutes.
- Transfer the pan to a wire rack and let the bars cool completely in the pan.
- Lightly sprinkle powdered sugar over the cooled bars, then cut into bars and serve.
