Ingredients for Nutella Butterscotch Bars
- 1 sheet (14.1 oz) frozen puff pastry, thawed
- 1 cup granulated sugar
- Hot Water
- Unsalted Butter
- 1/2 teaspoon baking soda
- 1 cup Nutella
- 2 large eggs
- All Purpose Flour
- Mini Chocolate Chip
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How to Make Nutella Butterscotch Bars
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the thawed puff pastry to 1/8 inch thickness. Prick the dough all over with a fork.
- Transfer the pastry to the prepared baking sheet. Freeze for 15 minutes.
- Bake for 10-12 minutes, or until golden brown. Remove from oven and let cool completely.
- Meanwhile, prepare the butterscotch brittle: Line another baking sheet with greased aluminum foil.
- In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and butter. Stir until the sugar dissolves.
- Bring to a boil, cover, and cook for 2 minutes. Uncover, increase heat to high, and cook until the mixture turns a deep golden amber color (about 5-7 minutes).
- Carefully stir in the baking soda (it will bubble up!). Immediately pour the mixture onto the prepared baking sheet.
- Let the butterscotch cool completely, then break into 1-inch pieces.
- In a medium bowl, whisk together the Nutella, eggs, flour, and mini chocolate chips.
- Stir in 1 cup of the cooled butterscotch brittle pieces.
- Spread the Nutella mixture evenly over the cooled puff pastry, leaving a 1-inch border.
- Reduce oven temperature to 350°F (175°C).
- Bake for 15-20 minutes, or until the top is slightly cracked and the center is set but still slightly creamy.
- Let the bars cool completely on the baking sheet before cutting into squares using a pizza cutter or sharp knife.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
68g
Fat
27g
Carbs
8g
