If any recipe has either funfetti or Nutella, it’s automatically a winner in my book. So the opportunity to combine them both in one made my insatiable sweet tooth jump for joy. These Nutella crumble cake bars are gooey, soft morsels of heaven. I was wary of how the hazelnut spread would fare in the oven (i.e. would it just turn into soup). But the dessert held it’s shape perfectly. To quicken the cooling process, I put it in an ice back that helped set everything. I’d say the hurried cool was for some good reason, but that’d be a lie. It was just so the bars could be consumed faster. See full recipe details below which I adapted from here.
INGREDIENTS
- 1 box yellow cake mix (I chose funfetti because that just makes any recipe better)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup Nutella or other chocolate hazelnut spread
DIRECTIONS
- Preheat oven to 350°F
- Line 9×9 pan with foil and spray with cooking spray
- Beat cake mix, butter, and egg until dough forms
- Press 1/2 or 2/3 of the dough in the bottom of prepared pan
- Spread Nutella over the crust layer, avoiding the edges
- Sprinkle bits of remaining dough on top of the Nutella, being sure to cover the edges
- Bake for 20-25 minutes until the top is golden at the edges
- Allow to cool before removing from pan and serving
