1cuprolled oats (not instant) (if the oats are large, place them in a food processor and pulse a few times to break them up, but be careful they don't turn to powder)90 grams
1cupflour125 grams
pinch of salt
½teaspoonbaking soda3 1/2 grams
1¼ - 1½cupsmini dark / semi sweet chocolate chips219-262 grams
Instructions
Pre-heat oven to 350F (180C), grease and flour or line an 8 inch (20 cm) square cake pan with parchment paper.
In a medium bowl add the melted butter, brown sugar, rolled oats, flour, salt and baking soda, mix well.
Place half the mixture, I used a little more than half on the bottom of the prepared cake pan and bake for 10 minutes.
Meanwhile in a small pot add the Nutella and cream, over low heat whisk constantly until smooth. Set aside.
Remove the pan from the oven and immediately sprinkle with chocolate chips, spread the Nutella Cream mixture and then sprinkle with remaining dough. Bake 15-20 minutes or until edges are slightly browned. Remove from oven and let cool to room temperature, the cover with foil and refrigerate for approximately 2 hours or even overnight. Cut into squares and serve. Enjoy!
Notes
After cooling completely, store the Nutella bars in an airtight container at room temperature up to 3-4 days.Store bars whole or cut into squares in a freezer safe container for up to 4 months. I like to wrap pieces individually in plastic wrap so I can thaw them one at a time for a quick treat.