Nutella Butterscotch Crumble Bars
Nutella butterscotch crumble bars – does anything even more even need to be said? They are rich and delicious and worth making.
Once upon a time there were two boys, brothers no less, who had the day off school. When the “littles” in their family went down for an afternoon nap, they overstated the fact that they were bored, bored, bored. So their brilliant Fairy Godmother (ok, their mom) suggested they could either
a) clean the toilets or
b) make some delicious bars her equally brilliant Aunt* had just sent the recipe for.
The boys made a brilliant decision of their own and chose the kitchen job. And they performed their task all by themselves.
The boys had the time of their lives and changed their official bios to state they would be chefs when they grow up instead of firemen. Of course, the happy ending fell a bit short when their mom informed them that just because they made the bars from start-to-finish didn’t mean they could eat the bars from start-to-finish.
Alas, all is well in the end since the two brothers have been enjoying one of their famous creations in their school lunch every day and are still bragging to their friends about the “day they made those awesome nutella-scotchie-mallow bars without any help.”
*Since my awesome Aunt Marilyn has her own recipe category and all, I thought I’d show you what she looks like in real life, pictured below with her daughter and friend. Aren’t they the cutest? Their family just relocated from Washington D.C. to Boise (Eagle), Idaho. Methinks I need to plan a trip out there and fast (all in the name of recipe development, of course)! Thanks for all the great recipes, Aunt Marilyn!
Nutella Butterscotch Crumble Bars
- 2 cups (424 g) granulated sugar
- 3 cups (426 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (227 g) salted butter, softened to cool room temperature
- 2 large eggs
- ¾ cup Nutella chocolate hazelnut spread
- 1 ½ cups (86 g) mini marshmallows
- ¾ cup (128 g) butterscotch chips
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil (leaving an overhang on each long side for easy removal of the bars after they have cooled) and lightly coat the foil with cooking spray. Set aside.
- In a large bowl, mix together the sugar, flour, salt and baking powder. Cut the butter into tablespoon-size pieces and add to the dry ingredients. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the eggs and mix with your hands until the eggs are incorporated and the mixture forms a cohesive mass (it will still be slightly crumbly but should come together). Set aside 2 cups of the mixture. Press the remaining dough into the prepared pan and bake for 11-12 minutes until the dough starts to look slightly set and may be very lightly golden around the edges. Don’t overbake at this point since it will be baked again.
- While the crust is still hot, spoon dollops of Nutella over the top and smooth into an even layer with an offset spatula or rubber spatula. Sprinkle marshmallows on top. Sprinkle on the butterscotch chips. Crumble the reserved dough over the top and bake 15-18 minutes, until the crust is lightly browned and the marshmallows are puffy and golden. Cool the bars in the pan. Use the foil overhangs to remove the bars and cut into pieces to serve.
Recipe Source: adapted slightly from my Aunt Marilyn