These Nutella Swirled Toffee Bars are your answer for a quick, easy sweet treat. These buttery, brown sugar loaded bars are soft, chewy, and loaded with heath bar toffee chunks and beautiful swirls of Nutella.
Blondie and dessert bar recipes are some of my favorite. A good buttery, soft chewy bar loaded with your favorite mix-ins is always a sure thing, and when it comes to desserts I'm sure we all love a sure thing. These bars live up to this standard. An easy blondie base that bakes up perfectly every time no matter what kind of mix-ins you add in to the recipe.
When coming up with a name for this recipe I couldn't make a decision at first. Nutella Infused Heath Toffee Bars? Maybe, a little wordy, but good. Nutella Bars with Heath Bar Chunks? Nah, didn't call out to me. These bars do have a blondie base as far as the melted butter and lots of brown sugar is concerned, but their not really blondies because the nutella and toffee do give more flavor. They are a dessert bar recipe but they're not exactly nutella bars...
These bars have a blondie base but have swirls of nutella mixed into the batter and have lots of heath bar chunks folded in as well.
So it was settled; Nutella Infused Heath Bar Blondies. A little wordy like the 1st option, but I felt like this perfectly described exactly what the treat was. A blondie bar with swirls of nutella spread accompanied with lots of heath bar chunks. Thank you for listening to my rant about dessert titles.
Anytime I'm in the mood for a blondie, I refer to my go-to blondie base. I can't even tell you how many years (seriously, years!) it took me to figure out a good blondie base. For the longest time I would attempt to make blondies that were epic fails. And man was it discouraging. Thinking you finally have the perfect combination of ingredients, measurements, baking time and temperature only to have the final result be under baked, over baked, tough, too salty, sunken middle, puffy edges, etc. Have any of you ever been there before? If you have, I feel your pain.
But as with all things, persistence pays off. I finally have my go to blondie base that I can use to make hundreds of blondie/bar variations that work every time and taste as buttery and delicious as a blondie should.
The base is simple. Melted butter, lots of brown sugar. I use unsalted butter in my recipes because it helps control the amount of salt that goes into the recipe because salt can be your best friend or worst enemy when it comes to baking. Brown sugar provides moisture, chewiness and FLAVOR. Like chocolate is to brownies, brown sugar is to blondies. With a lot of baking, if a recipe needs brown sugar I like to use a combination of light brown sugar and dark brown sugar. With this particular base I use a 50/50 of both. I also use 1 large egg (at room temperature) and good quality pure vanilla extract.
Flour. All purpose as usual but like brownies, you don't need a lot of it. Just enough to hold your flavor together. There is nothing worse than a dry, crumbly brownie or blondie. I have found that 1 and ¼ cup of flour does the trick. It's enough to form the batter and bake into a bar but not too much that you have a dry, crumbly bar that tastes like flour. And of course, your leavening agents; a little baking powder and a tiny amount of salt.
And that's the blondie/bar base! Easy, quick, chewy, buttery - all good things.
Now for the mix-ins. For this variation is wanted nutella. I love nutella as so many do. I've been seeing a lot of nutella swirled/infused goodies on foodgawker and pinterest which was my inspiration behind this recipe. I also wanted something chunky, something to bulk up this bar. Chocolate chips? Nah, something a little more exciting. M&M's? colorful and fun, yes, but not what I had in mind. Candy pieces...what kind of candy pieces? Something that would go good with the hazelnut flavor in nutella. Heath bar! Something about a buttery blondie with swirls of nutella and chunks of chocolate toffee flavored candy sounded good. And let me tell you, the combo is amazing.
These blondies are sweet, rich, a little salty but mostly....irresistible. I hope you love them as much as I do. If your looking for another blondie type recipe, check out my chocolate chip butterscotch blondies. These babies are thick, chewy, buttery and have lots of chocolate chips and butterscotch morsels. They were my first successful blondie recipe and remain a tried and true recipe that is loved by many!
Nutella Infused Heath Bar Blondies
- 6 tablespoons unsalted butter melted
- ½ cup light brown sugar packed
- ½ cup dark brown sugar packed
- 1 large egg room temp
- 2 teaspoons pure vanilla extract
- 1 and ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Nutella
- 1 cup heath bar candies coarsely chopped
- Preheat oven to 350 degrees. Line an 8x8 inch or 9x9 inch baking dish with parchment paper or lightly spray with cooking spray. Parchment paper will make for easy transfer to take the bars out of the dish. Set dish aside.
- Completely melt butter and pour it into a large mixing bowl with light brown and dark brown sugars. Mix together until completely combined. Mixture may be a little gritty. Add in egg and mix thoroughly until combined. Add in vanilla extract and mix until combined.
- Add in flour, baking powder and salt. Mix batter together until all the ingredients are combined. Batter should be thick, sticky and have a brown sugar color. Pour a ¼ of nutella into the batter and gently fold it into the batter to create swirls. Don't over mix nutella into the batter. Just fold it enough that it is distributed throughout the batter. Fold in heath bar chunks.
- Pour batter into the baking dish and smooth out using a spoon. Batter with be very thick so this may take a minute to smooth it out to form an even layer over the entire dish.
- Bake blondies for 20-23 minutes in the oven. Use a toothpick to test the center, blondies are done when toothpick inserted in the center comes out clean. Blondies may not seem done at first but they will set while they cool.
- Allow blondies to cool for at least 30 minutes before cutting into squares and serving.