Nutella Crumb Bars

Recipe credit: Just So Tasty

Ingredients

Shortbread Crust:

• 300g (2 packets) Bisko Butter Shortbread Fingers

• 7 tablespoons butter, melted

Crumb Topping:

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 2 tablespoons granulated sugar

• 1/2 teaspoon cinnamon

• 3 tablespoons unsalted butter

Nutella Filling:

• 3/4 cup Nutella

Method

Shortbread Crust

1. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang around the edges.

2. Crush the biscuits in a food processor, or place in a freezer bag and crush with a rolling pin. The biscuits should be very fine crumbs.

3. Add the shortbread crumbs to a bowl.

4. Add the melted butter and stir it into the crumbs until everything is wet.

5. Press the shortbread mixture into the pan in an even layer.

6. Refrigerate until firm.

Crumb Topping

1. In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon.

2. Stir in the melted butter - the mixture should be like wet/damp sand.

Assemble & Bake

1. Preheat the oven to 160C degrees.

2. Spread the Nutella over the shortbread base.

3. Crumble the crumb topping mixture over top of the Nutella, squeezing it in your fist to form crumbles.

4. Bake in the preheated oven for 15 minutes, or until the top is golden.

5. Remove from the oven and cool the bars fully in the pan. They should be completely cooled.

6. Optionally, cover the pan and place in the fridge for at least 1 hour (after the bars have fully cooled) before slicing for cleaner cuts.

7. When ready to slice, use the parchment overhand to lift the bars out of the pan and place on a cutting board. Slice bars using a sharp, thin knife (not a butter/table knife)