Pioneer Woman Chocolate Hazelnut Bars

This chewy, gooey Pioneer Woman Chocolate Hazelnut Bars recipe is made with a cookie base, hazelnut spread, and toasted nuts, ready in 45 minutes. Slicing into the warm pan reveals a thick, melty layer of chocolate hazelnut spread sandwiched between golden dough. I make these whenever I need a reliable crowd-pleaser that looks impressive but takes minimal effort.

Why This Classic Works

The beauty of this recipe lies in its simple layered approach. Pressing half the dough into the pan creates a sturdy base, while the dolloped top layer lets the filling peek through.

I used to struggle with spreading the thick hazelnut spread over the soft bottom layer without tearing it. I learned that gently warming the spread in the microwave for twenty seconds makes it glide perfectly every time.

Pioneer Woman Chocolate Hazelnut Bars Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 (13-ounce) jar chocolate hazelnut spread
• 1/2 cup chopped toasted hazelnuts

How To Make Pioneer Woman Chocolate Hazelnut Bars

1. Prep the pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang.
2. Mix the wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. Add the dry ingredients: Gradually blend in the all-purpose flour, baking soda, and salt until just combined, being careful not to overmix the dough.
4. Layer the base: Press two-thirds of the dough evenly into the bottom of the prepared baking pan.
5. Add the filling: Warm the chocolate hazelnut spread slightly, then spread it evenly over the bottom dough layer. Sprinkle the chopped hazelnuts on top.
6. Finish and bake: Drop small spoonfuls of the remaining dough over the hazelnut layer. Bake for 30 minutes until golden brown, then cool completely before slicing.

Recipe Tips

• Warm the spread: Microwaving the chocolate hazelnut spread for 15 seconds makes it much easier to spread without tearing the dough layer.
• Line the pan: Using parchment paper ensures the gooey bars lift out cleanly and makes slicing significantly easier.
• Let them cool: Cutting into the bars while they are hot will result in a messy filling. Give them at least an hour to set.

What To Serve With Chocolate Hazelnut Bars

These rich bars pair beautifully with a cold glass of milk or a hot cup of black coffee to balance their sweetness. For a richer dessert, serve a warm square topped with a scoop of vanilla bean ice cream.

How To Store

Keep the bars in an airtight container at room temperature for up to 4 days. You can also freeze the sliced bars, wrapped tightly in plastic wrap, for up to 3 months.

FAQs

Can I use a different nut butter? Yes, you can substitute peanut butter or almond butter if you prefer. However, the classic chocolate hazelnut flavor will be lost.

Why did my top layer sink? If your hazelnut spread was too hot or the dough dollops were too large, they might sink. Keep the dough pieces small and flattened.

Can I add chocolate chips? Absolutely. Folding a half cup of semi-sweet chocolate chips into the dough adds even more rich chocolate flavor.

Nutrition

• Calories: 320 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 45 mg
• Sodium: 180 mg
• Total Carbohydrate: 42 g
• Protein: 4 g

Try More Recipes:

• Pioneer Woman Salted Caramel Cheesecake Squares
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman Pumpkin Scones