Nutella and Condensed Milk Dessert Bars: Gooey Chocolate Hazelnut Squares

These Condensed Milk Nutella Bars are soft, chewy and buttery, with pockets of Nutella and a ribbon of sweetened condensed milk running through each bar. They deliver an irresistible chocolate-hazelnut flavor in every bite.

If you want a quick and satisfying layered bar, this is a great choice. A cookie-dough base is studded with dollops of Nutella, drizzled with sweetened condensed milk, and finished with more cookie dough before baking.

After testing a Nutella crumble bar, this version became an easy follow-up — same comforting flavors, different texture and presentation.

Ingredient notes

See the recipe card below for full measurements. A few notes on key ingredients:

Butter — Use unsalted butter for best control over seasoning. The recipe calls for melted butter.

Brown sugar — Dark brown sugar adds deeper caramel notes, though light brown will also work.

Nutella — Any chocolate-hazelnut spread of similar consistency will work if you prefer a different brand.

Sweetened condensed milk — This is the binding, gooey layer. Make sure you use sweetened condensed milk, not evaporated milk.

Step-by-step instructions

You’ll need an 8×8 inch square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1 — Preheat the oven to 350°F (175–180°C). Line and lightly grease an 8×8 inch baking pan.

Step 2 — Mix wet ingredients. In a large bowl, whisk melted butter with dark brown sugar and white sugar until combined. Add the egg and vanilla, stirring until smooth.

Step 3 — Add dry ingredients. Stir in the all-purpose flour, baking soda and salt until a cookie-dough consistency forms. Avoid overmixing.

Step 4 — Layer the pan. Press about three-quarters of the dough evenly into the prepared pan to form the base. Drop spoonfuls of Nutella across the surface (it doesn’t need to be uniform). Pour the sweetened condensed milk over the Nutella, then add the remaining cookie dough on top in irregular pieces so some Nutella and condensed milk remain visible.

Step 5 — Bake. Bake for about 25–32 minutes, or until the edges are golden and a toothpick in the center comes out with no raw dough. The condensed milk may still jiggle slightly but will set as the bars cool.

Step 6 — Cool and slice. Let the bars cool completely before slicing so they set and hold together. If you’re in a hurry, chilling briefly in the refrigerator speeds up the setting process. Cutting while warm will cause them to fall apart.

FAQ

Can I double this recipe?

Yes — double the ingredients and bake in a 9×13-inch pan.

What can I use instead of Nutella?

Try creamy peanut butter, cookie butter, or chopped peanut butter cups for a different flavor profile.

Storing & freezing

Store the bars at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week.

To freeze, place parchment between each bar and store in a sealed container or freezer bag for up to 3 months. Thaw at room temperature for about 2 hours before serving.

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