Ingredients
The following ingredients have 15 Servings
- 3/4 cup Nutella (200 grams)
- 1/2 cup heavy cream (115 grams)
- 3/4 cup butter melted (170 grams)
- 3/4 cup brown sugar (150 grams)
- 1 cup rolled oats (not instant) (if the oats are large, place them in a food processor and pulse a few times to break them up, but be careful they don't turn to powder)
- 1 cup flour (125 grams)
- pinch of salt
- 1/2 teaspoon baking soda (3 1/2 grams)
- 1 1/4 - 1 1/2 cups mini dark / semi sweet chocolate chips (219-262 grams)
Instruction
- Pre-heat oven to 350° (180° celsius), grease and flour an 8 inch (20 centimetersquare cake pan.
- In a medium bowl add melted butter, brown sugar, rolled oats, flour, salt and baking soda, mix well.
- Place half the mixture (I used a little more than halon the bottom of the prepared cake pan and bake for 10 minutes.
- Meanwhile in a small pot add Nutella and Cream, over low heat whisking constantly until smooth. Set aside.
- Remove pan from oven and immediately sprinkle with chocolate chips, spread the Nutella Cream mixture and then sprinkle with remaining dough. Bake 15-20 minutes or until edges are slightly browned. Remove from oven and let cool to room temperature, the cover with foil and refrigerate for approximately 2 hours or even overnight. Cut into squares and serve. Can be frozen for up to 4 months. Enjoy!
