Nutella Biscotti Bars

If you’re looking for something sweet, easy, and packed with nostalgia, Nutella Biscotti Bars are your answer. These bars are the perfect marriage of buttery, tender cookie layers with a gooey ribbon of Nutella running right through the center. Slightly crisp on the outside, soft on the inside, and indulgently rich — they’re everything you want in a dessert bar.

Behind the Recipe

Nutella was a staple in my childhood pantry, and this recipe brings back all the memories of sneaking spoonfuls straight from the jar. These bars are inspired by that craving, but with a grown-up twist — clean edges, balanced sweetness, and the right ratio of cookie to hazelnut chocolate spread. Whether you bake for yourself or to share, these bars disappear fast.

Recipe Origin or Trivia

Nutella, born in Italy, has been a favorite across generations. While biscotti typically refers to twice-baked crunchy cookies, this version borrows the name for its biscuit-like texture and bar shape. Think of it as a cross between a shortbread and a brownie, filled with Nutella — an Italian-inspired treat that fits perfectly into both lunchboxes and dessert platters.

Why You’ll Love Nutella Biscotti Bars

These bars are the definition of easy indulgence — quick to make, hard to resist.

Versatile: Serve as a dessert, snack, or even a sweet breakfast bite.

Budget-Friendly: Uses everyday ingredients you likely already have.

Quick and Easy: Simple mix-and-bake method, no mixer or chill time required.

Customizable: Swap fillings or add toppings like chopped hazelnuts.

Crowd-Pleasing: Everyone loves Nutella, and these bars showcase it perfectly.

Make-Ahead Friendly: Bake in advance and store beautifully.

Great for Leftovers: Stays fresh for days, and the flavor deepens over time.

Chef’s Pro Tips for Perfect Results

These little adjustments make a big difference in taste and texture.

1. Use Type 00 Flour: It gives the bars a delicate, almost cake-like crumb without being too dense.
2. Warm the Nutella Slightly: Makes it easier to spread evenly without tearing the dough.
3. Don’t Overmix the Dough: Just combine until smooth to avoid tough bars.
4. Use Parchment Paper: Makes lifting and slicing the bars much easier after baking.
5. Cool Before Slicing: This allows the Nutella layer to set, giving you clean, even cuts.

Kitchen Tools You’ll Need

No fancy tools needed — just baking basics.

Mixing Bowl: For blending the simple dough.

Measuring Cups & Spoons: To ensure accuracy.

Spatula: For folding and spreading the Nutella layer.

8×8 Baking Pan: Ideal for thick, bakery-style bars.

Parchment Paper: Keeps cleanup easy and prevents sticking.

Knife or Bench Scraper: For clean, sharp cuts once baked.

Ingredients in Nutella Biscotti Bars

These simple pantry staples create something seriously special.

1. Type 00 Flour: 250g. Creates a soft, tender texture that holds up to slicing.
2. Leavener (Baking Powder): 8g. Gives a gentle rise and slight lift to the bars.
3. Salt: Pinch. Balances the sweetness and enhances flavor.
4. Sugar: 100g. Sweetens the dough without overpowering the Nutella.
5. Egg: 1. Binds the dough and gives moisture.
6. Neutral Oil: 70ml. Keeps the bars soft without adding extra flavor.
7. Nutella: 140g. The rich, creamy hazelnut-chocolate center that steals the show.

Ingredient Substitutions

If you’re missing something, these swaps will keep things moving.

Type 00 Flour: All-purpose flour will work fine.
Leavener: Baking soda + a splash of lemon juice or vinegar (though baking powder is preferred).
Sugar: Brown sugar adds depth, but white keeps the flavor clean.
Neutral Oil: Canola, sunflower, or vegetable oil all work well.
Nutella: Any hazelnut chocolate spread or even peanut butter for a twist.

Ingredient Spotlight

Nutella: This creamy chocolate-hazelnut spread melts slightly during baking, creating a luscious, fudgy layer in the middle of each bar.

Type 00 Flour: Extra fine and low-gluten, this flour creates that perfectly tender, smooth bite that makes these bars feel bakery-worthy.

Instructions for Making Nutella Biscotti Bars

Let’s get into the baking — it’s fast, fun, and so worth it.

1. Preheat Your Equipment:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. Combine Ingredients:
In a bowl, whisk together flour, leavener, salt, and sugar. In a separate bowl, whisk egg and oil. Pour wet into dry and stir until a soft dough forms.

3. Prepare Your Cooking Vessel:
Press half the dough evenly into the bottom of the prepared pan.

4. Assemble the Dish:
Warm the Nutella slightly, then spread it evenly over the base layer. Crumble and gently press the remaining dough on top, covering most of the Nutella.

5. Cook to Perfection:
Bake for 25 to 30 minutes, or until the top is lightly golden and set.

6. Finishing Touches:
Cool completely in the pan. Use the parchment to lift out and slice into bars.

7. Serve and Enjoy:
Serve at room temperature or slightly warmed for maximum gooey goodness.

Texture & Flavor Secrets

These bars hit that dreamy middle ground between cookie and cake. The outer layers are slightly crisp and buttery, while the inside stays soft and rich from the Nutella. Each bite melts with a little crunch, a little chew, and a whole lot of chocolate-hazelnut magic.

Cooking Tips & Tricks

Here’s how to make them even better.

• Lightly oil your hands to press the dough evenly.
• Chill the bars before slicing for neater presentation.
• Add a sprinkle of sea salt on top for a salty-sweet finish.

What to Avoid

Keep these common missteps in mind.

• Overbaking: Bars dry out fast — remove when just golden.
• Skipping parchment: Makes it tough to lift and slice cleanly.
• Overmixing the dough: Leads to dense, rubbery texture.

Nutrition Facts

Servings: 9
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

These bars are perfect for prepping ahead. They store well at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate or freeze in layers with parchment between. Just thaw and enjoy when cravings hit.

How to Serve Nutella Biscotti Bars

Serve these on a dessert board with coffee or espresso, or warm them slightly and top with a scoop of vanilla ice cream. They’re also a great sweet addition to brunch spreads or holiday cookie boxes.

Creative Leftover Transformations

Turn leftovers into fun new treats.

• Crumbled Sundae Topping: Chop and sprinkle over ice cream.
• Biscotti Bites: Reheat, cool, then slice thin and toast for crisp edges.
• Cookie Sandwiches: Use two thin pieces with whipped cream in the center.

Additional Tips

• Use a ruler if you want evenly sized bars for gifting.
• Dust with powdered sugar for a classic finish.
• Want extra crunch? Add chopped hazelnuts to the top before baking.

Make It a Showstopper

Drizzle melted Nutella or chocolate over the top before slicing. Stack bars on a wooden board with berries and a jar of Nutella for dipping. Instant dessert board magic.

Variations to Try

• Nut-Free: Use cookie butter or jam instead of Nutella.
• Chocolate Chip Dough: Add mini chips to the dough for extra richness.
• Nutella Swirl: Mix Nutella into the top dough layer for a marbled effect.
• Salted Caramel Twist: Replace half the Nutella with caramel spread.
• Double Layer Bars: Bake in two thin layers with Nutella in the center.

FAQ’s

Q1: Can I use all-purpose flour instead of type 00?

A1: Yes, the bars will still be delicious — just a bit more rustic in texture.

Q2: Is Nutella supposed to stay gooey after baking?

A2: Yes, that’s part of its charm. Let it cool to set, or serve warm for maximum goo.

Q3: Can I double the recipe?

A3: Absolutely — use a 9×13-inch pan and adjust bake time slightly.

Q4: What oil works best?

A4: Any neutral oil like sunflower, vegetable, or canola is ideal.

Q5: Can I freeze these bars?

A5: Yes! Wrap tightly and freeze for up to 2 months.

Q6: Do I need to chill the dough?

A6: No chilling is required — just mix, layer, and bake.

Q7: How do I make the top layer easier to spread?

A7: Flatten small pieces in your hands and patch them over the Nutella.

Q8: Can I make them gluten-free?

A8: Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.

Q9: Should I use parchment paper?

A9: Definitely — it makes removal and cleanup so much easier.

Q10: Can I reduce the sugar?

A10: Yes, but keep at least 75g to balance the dough with the sweet filling.

Conclusion

Nutella Biscotti Bars are the kind of treat that feels indulgent without the fuss. They’re buttery, chocolatey, and have that perfect bite — ideal for sharing, gifting, or secretly stashing for yourself. If you’ve got a jar of Nutella in your pantry, you’re just a few steps away from dessert bliss.

Print