Pioneer Woman Chocolate Hazelnut Oatmeal Bars

This chewy, gooey Pioneer Woman Chocolate Hazelnut Oatmeal Bars is made with quick oats, brown sugar, and chocolate hazelnut spread, ready in 45 minutes. The warm chocolate hazelnut layer oozes perfectly between the buttery, crumbly oat crust as you slice into them. I always keep a batch in the kitchen for sudden sweet cravings.

Why This Classic Works

I used to struggle with oatmeal bars crumbling apart the moment I cut them into squares. The trick I learned is pressing the bottom layer firmly into the pan before adding the heavy filling. This creates a solid base that holds the rich chocolate hazelnut spread.

It also helps to let the bars cool completely so the soft center sets up properly. Waiting is the hardest part, but it guarantees clean, sturdy slices every single time.

Pioneer Woman Chocolate Hazelnut Oatmeal Bars Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups quick oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (13-ounce) jar chocolate hazelnut spread

How To Make Pioneer Woman Chocolate Hazelnut Oatmeal Bars

1. Preheat and Prep: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang.
2. Cream the Butter: In a large bowl, beat the softened butter, brown sugar, and vanilla extract until smooth and creamy.
3. Mix Dry Ingredients: Add the flour, quick oats, baking soda, and salt to the wet mixture, stirring until a crumbly dough forms.
4. Press the Base: Firmly press slightly more than half of the oat mixture into the bottom of the prepared baking pan.
5. Add the Spread: Warm the chocolate hazelnut spread in the microwave for 20 seconds, then spread it evenly over the oat base.
6. Top and Bake: Crumble the remaining oat mixture evenly over the top. Bake for 25 to 30 minutes until the top is golden brown.

Recipe Tips

• Warm the spread: Microwaving the chocolate hazelnut spread briefly makes it much easier to spread without tearing the delicate bottom crust.
• Use quick oats: Quick oats bind together better than old-fashioned oats, ensuring your bars stay intact when handled.
• Line the pan: A parchment paper overhang allows you to lift the entire baked batch out of the pan for clean, easy slicing.

What To Serve With Chocolate Hazelnut Oatmeal Bars

These sweet bars are rich enough to stand on their own but pair nicely with a cold glass of milk. For dessert, add a scoop of vanilla bean ice cream to balance the dense chocolate hazelnut flavor.

How To Store

Store the bars in an airtight container at room temperature for up to 4 days. You can also freeze them wrapped tightly in plastic wrap and aluminum foil for up to 3 months.

FAQs

Can I use peanut butter instead?

Yes, you can substitute peanut butter or a mix of peanut butter and chocolate chips if you prefer a different flavor profile.

Why did my bars fall apart?

Cutting the bars while they are still warm causes them to crumble easily. Always let them cool completely before slicing them into squares.

Can I use old-fashioned oats?

You can, but the texture will be much chewier and slightly more prone to crumbling compared to using finer quick oats.

Nutrition

• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 20 mg
• Sodium: 110 mg
• Total Carbohydrate: 26 g
• Protein: 3 g

Try More Recipes:

• Pioneer Woman Oatmeal Chocolate Chip Cookies
• Pioneer Woman Christmas Cranberry Cake
• Pioneer Woman Strawberry Sparkle Cake