No-Bake Nutella Cookie Dough Bars

Transform raw cookie dough dreams into safe-to-eat reality with these indulgent Nutella-topped cookie dough bars. I’ve perfected this no-bake recipe to deliver the ultimate combination of chewy cookie dough, smooth Nutella ganache, and crunchy hazelnuts, creating an irresistible treat that requires no oven time.

The Science of Safe Cookie Dough

The key to safe edible cookie dough lies in heat-treating the flour to eliminate any potential bacteria. This crucial step, combined with an egg-free dough base, creates a completely safe yet authentic cookie dough experience.

Ingredients

For the Cookie Dough Base:

• 2 cups (250g) all-purpose flour
• 1 cup (226g) unsalted butter, softened
• 1 cup (220g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) whole milk
• 1 cup (170g) mini chocolate chips
• 1/4 teaspoon salt

For the Nutella Topping:

• 1 cup (300g) Nutella
• 1 cup (170g) high-quality milk chocolate chips
• 1/2 cup (60g) hazelnuts, toasted and chopped
• 1/2 teaspoon flaky sea salt
• Extra chopped hazelnuts for garnish

Detailed Instructions

Preparing the Flour

1. Spread flour on a microwave-safe plate or shallow dish.
2. Microwave in 30-second intervals, stirring between each, until flour reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
3. Let flour cool completely before using.

Making the Cookie Dough Base

1. In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
2. Beat in vanilla extract and milk until well combined.
3. Gradually mix in the cooled, heat-treated flour and salt until a dough forms.
4. Fold in mini chocolate chips until evenly distributed.
5. Line a 9×9-inch pan with parchment paper, leaving overhang for easy removal.
6. Press dough evenly into prepared pan, creating a smooth surface.

Creating the Nutella Topping

1. In a microwave-safe bowl, combine Nutella and milk chocolate chips.
2. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
3. Pour the warm Nutella mixture over the cookie dough layer, spreading evenly.
4. Immediately sprinkle with chopped hazelnuts and flaky sea salt.

Setting and Serving

1. Refrigerate for at least 2 hours or until completely set.
2. Remove from refrigerator 10 minutes before serving for optimal chewy texture.
3. Use parchment paper overhang to lift bars from pan.
4. Cut into squares with a warm knife, cleaning between cuts.

Pro Tips for Success

• Toast hazelnuts before chopping to enhance flavor
• Use room temperature butter for the smoothest dough
• Don’t skip the heat-treating step for flour safety
• Line pan with parchment for easy removal
• Store in an airtight container for up to 1 week

Nutrition Information

Per square (makes 16 bars):

• Calories: 385
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 25mg
• Sodium: 95mg
• Total Carbohydrates: 45g
• Sugar: 32g
• Protein: 5g
• Fiber: 2g

These Nutella Cookie Dough Bars represent the perfect marriage of childhood nostalgia and sophisticated flavors. The combination of safe-to-eat cookie dough, rich Nutella ganache, and toasted hazelnuts creates an impressive dessert that’s perfect for parties, potlucks, or whenever you need a special treat.

Storage Note: Bars can be stored in an airtight container in the refrigerator for up to 1 week. For best texture, let them stand at room temperature for 10 minutes before serving. They can also be frozen for up to 3 months, well-wrapped in plastic and foil.