These Salted Nutella Shortbread Bars are a delicious blend of buttery shortbread and rich Nutella, topped with a sprinkle of sea salt for the perfect balance of sweet and salty. Whether you’re a Nutella lover or a fan of classic shortbread, these bars are sure to become a favorite!
Ingredients:
For the Shortbread Base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Nutella Layer:
- 1 cup Nutella (or any hazelnut spread)
- 1/4 cup heavy cream
- Sea salt, for sprinkling on top
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
2. Make the Shortbread Base:
- Cream Butter and Sugars: In a large mixing bowl, cream together 1 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until the mixture is light and fluffy.
- Add Dry Ingredients: Mix in 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until the dough just comes together. The dough should be soft but not sticky.
- Press into Pan: Press the shortbread dough evenly into the bottom of the prepared baking pan, smoothing it out with your hands or the back of a spoon.
- Bake the Shortbread: Bake the shortbread for 20-25 minutes, or until the edges are lightly golden brown. Remove from the oven, but keep the oven on.
3. Make the Nutella Layer:
- Heat Nutella and Cream: While the shortbread is baking, heat 1 cup Nutella and 1/4 cup heavy cream in a small saucepan over low heat, stirring constantly until the mixture is smooth and combined.
- Spread the Nutella Mixture: Pour the Nutella mixture over the warm shortbread and spread it evenly using a spatula.
4. Bake Again:
- Bake with Nutella Layer: Return the baking pan to the oven and bake for an additional 10 minutes. This helps the Nutella layer set nicely on top of the shortbread.
5. Cool and Finish:
- Cool Completely: Remove the pan from the oven and allow the bars to cool completely in the pan.
- Sprinkle with Sea Salt: Once cooled, sprinkle the top with a light dusting of sea salt for that irresistible sweet-salty contrast.
- Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and enjoy!
Serving and Storage:
- Serving: These bars are best served at room temperature, where the shortbread is firm but the Nutella layer is soft and luscious.
- Storage: Store any leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Helpful Tips:
- Make It Crunchy: For added texture, sprinkle crushed hazelnuts or crushed pretzels on top of the Nutella layer before baking.
- Extra Chocolatey: Add a drizzle of melted chocolate or chocolate ganache over the cooled bars for an extra layer of decadence.
Frequently Asked Questions:
1. Can I use a different nut butter instead of Nutella?
Yes! You can substitute Nutella with other hazelnut spreads, almond butter, or even peanut butter for a twist on the recipe.
2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
3. Can I use salted butter?
Yes, if you use salted butter, you can reduce or omit the added salt in the shortbread base to balance the flavors.
4. How do I prevent the Nutella layer from hardening too much?
The heavy cream keeps the Nutella soft and spreadable. Make sure to store the bars at room temperature for the Nutella layer to remain soft and smooth.
These Salted Nutella Shortbread Bars are the perfect combination of buttery shortbread, creamy Nutella, and a hint of salt to elevate the sweetness. They’re sure to impress at any gathering or serve as a well-deserved treat for yourself!