Gooey Nutella Condensed Milk Cookie Bars

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

I don’t really like to cook much.

Honestly, like, at all.

It happens very rarely, because most of the time, I just simply can’t be bothered.

I’d prefer to go out for dinner. Or eat some scrambled eggs. Or something.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

When I do cook, it’s either a huge pot of turkey chilli that I get a massive craving for once a year, or it’s what Mr Man calls “putting food together”. As in, it’s not really cooking – it’s just making a fancy looking salad, topping it with blue cheese and calling it a night.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

But baking? Baking I love.

I baked a dutch baby for second dinner last night. And I call it second dinner because it wasn’t really dessert, it was more of a we’ve-just-had-dinner-but-we’re-still-hungy kind of moment.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

And these bars? These bars, I love so much, I baked them for dinner three times in one week. Three times, people.

Now that’s saying something.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

The first time I made them as the recipe originally intended – with peanut butter cups.

Then I got all these crazy version ideas and put Nutella all up in them.

The third time, I added coffee to the dough, and packed in even MORE Nutella.

Boy oh boy.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

They’re SO gooey, all because of that condensed milk, which kind of caramelises, and mixes in with the Nutella, and the bars are super chewy, and just…

Please bake these for dinner, okay? You’ll thank me.

Gooey Nutella Condensed Milk Cookie Bars | Butter Baking

  • 110g unsalted butter, melted (1/2 cup)
  • 1 egg
  • ¾ cup brown sugar, packed
  • ¼ cup white sugar
  • 2 tsp vanilla extract
  • 1 tsp instant espresso powder (optional)
  • 1½ cups plain flour
  • ½ tsp baking soda
  • ½ - 1 tsp sea salt, to taste
  • ½ - 1 cup Nutella, to taste
  • ½ cup condensed milk (about half a can)
  1. Preheat the oven to 180 C (350 F) and line an 8x8 inch pan with baking paper.
  2. In a medium bowl, combine the melted butter, egg, both sugars, coffee and vanilla, stirring well.
  3. Mix in the flour, baking soda and salt until just incorporated.
  4. Reserve about half a cup of dough and press the remaining mixture into the base of the prepared tin.
  5. Drop spoonfuls of the Nutella evenly over the cookie dough base.
  6. Pour the condensed milk over the top.
  7. Crumble chunks of the reserved cookie dough on top, in an even layer.
  8. Bake for about 30 minutes, until golden and mostly set.
  9. If you can, allow to cool completely before cutting into pretty squares. Or just make like I did and dig in with a fork!
  10. Makes 9 - 12 bars.
  11. Happy baking!

Adapted from Averie Cooks – Averie, I love you for this recipe!!!


Leave me a comment:

  1. No matter whose recipe you start with, Natasha, you have a way of making me say,”Oh, my!” when I see your posts! These look wonderful and I am not surprised you made them 3 times!

  2. i follow your blog religiously, these have got to be the best looking bars ive seen ! i am so close to making your lemon tarts tomorrow, so, so close x

  3. Thank you Natasha.

    Wow, now these are epic.. So simple, and yet incredibly tasty. And I think that little bit of salt really adds to the flavour..

    I’ve now got orders to make them for my running club next week.

    I cut mine up into around 40 little edible cubes, and at that size, they feel almost healthy. (er, honest!) With each cube coming in at 111 calories and only 4 grams of fat.
    total cost to make here in the UK.. £3.60.. Amazing!

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  5. Oh my gosh, I made these the other day and fed them to my boyfriend and he was literally on the floor with happiness. He said they were the best things he had ever eaten. Needless to say I will be making these again. Thank you so much. I will be checking back on your blog in the future, as I am just starting a blog with my friend and i’m sure your recipes will feature on there and I will of course, sing your praises. Best wishes, Laura x

    • Haha I would have loved to see him on the floor! ;-)
      I’m really happy to hear you enjoyed them, they’re such a fave of mine! Thanks in advance for the link love on your blog, I’ll be sure to check it out! :-)

  6. So I made these yesterday. I remember precisely my thoughts as I poured condensed milk over the cup of nutella that had been spread over the moist and buttery cookie dough only moments before.

    “Oh my god,” I thought. “I’m going to kill somebody with these.”

    That is how devilishly rich and sinister these bars are. They are the epitome of overindulgence and sin manifested into pretty baked squares. Perfection.

    • Haha Siori! I remember precisely thinking, as I was pouring condensed milk over the motherload of Nutella I used the third time I made these, that I was going to kill myself with these.
      But? They are crazy worth it. Love that you enjoyed! x

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  8. Amazing!! Just made this and waiting for it to cool. Didn’t have a 8×8, used a 6×6 and baked 40 mins. I love no mixer cookies since I don’t have one, I do all my cakes and breads and cookies by hand too. I am wondering if I need to store them in the fridge or just the tabletop and how long will they keep? Thanks.

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  10. I am so glad that I found your blog! I am not sure how to subscribe do I need another account of some sort? Thanks for all the great recipe ideas!

  11. Wow. I baked these last night and I’ve got to say, totally blew me (and my fiancee and daughter) away with just how yummy these are! Served with a cold glass of milk and whipped cream on top (talk about totally not healthy!). Had another square for breakfast this morning. Absolutely amazing.

    Just a tidbit, I changed the instant espresso powder with gayoland sumatra coffee in a dark turkish brew (triple boil the grounds (boil, cool-off, boil, cool-off, boil) in water, then let the grounds settle and scoop up the liquid). Delish!

  12. I made these the 2nd time today. The 1st time was a flop. Literally. Nothing to do with the recipe, everything to do with my balancing skills. Somehow lost my grip taking the pan out of the oven (probably panicked, cos it was over-baked), and it flopped upside down across the oven door and base of the oven. DH still ate whatever I could salvage, but it just wasn’t satisfactory. This time, it came out beautifully and I’m happy. :D

    Oh, and I made the caramel slice too. Used 1.5 cans of condensed milk for that and 0.5 for this. Over-indulgence. ;)

    • Hi Sierra!
      Haha I’m sorry about your flop! But I’m glad they turned out this time and that you enjoyed! Good idea on the condensed milk usage :-)

  13. Super easy super delish! I doubled the recipe and made it in a 9×13 pan so there would be plenty to bring to work and share. I also carmelized the condensed milk by microwaving in a large bowl (careful it bubbles up) on 40% for 10 minutes, stopping to stir a few times. I reduced the sugar in the dough by leaving out the white sugar since I knew these would be plenty sweet. Rave reviews especially from my 4 year old, “Mommy we make the best cookies!”.

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