Raspberry & Nutella Cookie Bars
Raspberries & Nutella are the match you didn’t know you needed more of in your life. The tartness of the freeze-dried raspberries balances out the sweetness of the Nutella in these Raspberry & Nutella Cookie Bars. They’re tender and chewy with just the right bit of crunch along the edges. Yields 24 bars
Servings Prep Time
24bars 15mins
Cook Time
25-30mins
Servings Prep Time
24bars 15mins
Cook Time
25-30mins
Ingredients
Instructions
  1. Preheat the oven to 350°F and line a 9″x13″ pan with parchment paper. (Spray the pan with a little bit of oil or cake release spray to keep the parchment paper in place).
  2. Brown your butter: Slice 1 cup of butter into equal sized squares and line on the bottom of a large saucepan. Over medium heat, allow the butter to melt, stirring occasionally. Allow it to bubble and foam for about 5-10 minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Transfer to a bowl or a measuring cup and leave to cool in the freezer for ten minutes.
  3. While the butter is cooling, whisk together the flour, almond flour, baking powder, corn starch, salt, and nutmeg in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, or with a hand mixer, beat together the brown butter, light brown sugar, and granulated sugar until fully combined and fluffy. Add in the eggs and the egg yolk one at a time, beating until fully combined after each addition. Add in the vanilla extract and mix until combined.
  5. Add in the dry ingredients, 1/2 at a time, and mix until the dough just begins to come together. Fold in the toasted chopped hazelnuts and the freeze-dried raspberries until evenly dispersed.
  6. Transfer half of the dough into the prepared pan, spreading it evenly so that it reaches all of the edges.
  7. In a bowl or a mug, warm 1 cup of Nutella in the microwave for about 30 seconds to 1 minute, until it is loose and easy to spread. Pour the Nutella over the first half of the cookie dough in the pan and spread it evenly across the surface. Layer the second half of the cookie dough on top of the Nutella.*
  8. Bake 25-30 minutes, until the edges are golden brown and the center is still soft to the touch. Allow to cool completely in the pan.
  9. Once cooled, you can either leave the baked dough in the pan or, using the parchment paper along the long sides of the pan, lift the cookie dough out and place it on the counter–pull the parchment away from the edges. Heat up the remaining 1/2 cup of Nutella in the microwave for about 30-45 seconds. Transfer to a piping bag and drizzle over the top of the uncut cookie bars. If you don’t have a piping bag, you can also do this with a whisk or with a spoon.
  10. Crumble freeze-dried raspberries over the top of the Nutella drizzle, sprinkle with a bit of coarse or flaked sea salt, slice, and enjoy.
Recipe Notes

*The Nutella might spread as you do this.  Since you’re just going to cover it with drizzle, it doesn’t matter if the Nutella peeks through here or there, but I’m mostly just impatient and usually want to get these in and out of the oven so that they can cool and be ready to eat right away.  If you have more patience than I do or want to forego the drizzle on top, layer the Nutella on top of the cookie dough and then cool in the fridge about 5-10 minutes until the Nutella firms up a bit.  Then cover with the other half of the cookie dough.

Store in an airtight container with layers of wax paper to keep the bars from sticking to each other as the Nutella drizzle doesn’t fully dry.

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