I’ll spare you the details of how I got to this recipe, but suffice it to say it was a calamity of errors that led to an absolutely delicious and easy hazelnut cake bar recipe, so I am not at all upset. Sometimes, the best things come from some crazy stories.
I am exaggerating a bit, but the original recipe did not turn out at all, and I was left with dough, a preheated oven, and nothing to make for my kids, who were expecting cookies. So, I used some of my creative powers to put this together, and it came out so good that I just had to share it with you!
Ingredients You’ll Need
3/4 cup margarine or butter
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
2 1/4 cups flour
1/2 cup Hazelnut Spread (I used Great Value Hazelnut Spread)
How to Make Hazelnut Cake Bars
You’ll start by making the dough. Place margarine, sugar, egg, and vanilla extract in the bowl of an electric mixer. Add flour and mix until a soft dough forms. Then divide the dough into two parts—either half or 2/3 and 1/3.
At this point, you’ll want to preheat your oven to 350 degrees.
Roll out half the dough and place it in a greased 9×13 pan, covering the bottom completely. I like to cover my pans with parchment paper to make removing the bars easier.
Spread the hazelnut spread (I used the Great Value Hazelnut Spread, but you can use Nutella or any other brand) over the entire dough. You can be generous—this is the good part!
Image Credit: The Passport Kitchen.
Then, roll out the rest of the dough. Cut the dough with your hands and then place small pieces over the Hazelnut Spread, leaving small gaps but covering most of it. It should look like the picture below.
Image Credit: The Passport Kitchen.
Bake the bars at 35o degrees for 15-20 minutes until golden brown.
Image Credit: The Passport Kitchen.
Cool the bars and slice them into squares. Enjoy!
Image Credit: The Passport Kitchen.
Yummy and Easy for Any Occasion
These Hazelnut Cake Bars were really easy to make and a great option for when you just want to whip up a quick cookie or bars recipe.
More Recipe Ideas:
- Tasty and Traditional Filipino Chicken Adobo
- Egg Drop Soup Without Cornstarch (Keto-Friendly)
- 15-Minute Brazilian Farofa with Bacon
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