Hey everybody!  Check out the Matters and Musings page for an awesome recipe for homemade hand cream!
 

Welcome to the Circle B Kitchen!  We love that you're here and hope you'll browse the site and grab some recipes.  The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...
                                                                                 Contact me at
     pberry@circle-B-kitchen.com

Find a Circle B Kitchen Recipe 

Our Favorite Things For Fall...

       Homemade Apple Butter!

         Apple Butter Spice Cake
                   with Rum Icing

      Caramel Pumpkin Custards

       Oven Roasted Applesauce

Turkey (or Chicken) Enchilada Soup

              My Fall Apple Crisp

   New England Clam Chowder

Spiced Molasses Pumpkin Bread

                 Apple Tart Tatin

   Pasta with Pumpkin Sauce (Yum!)

       Apple Ginger Pudding Cake

      Bean and Barley Veggie Soup

Foil-Wrapped Pears with Caramel                               Sauce

         Creamy Artichoke Soup

   
             Brown Sugar Pie

       Pumpkin Apple Stresel Muffins

Apple Molasses Gingerbread Cake

... and just in case you were wondering...

       

 

Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .

 

 

« Jasmine Rice Pilaf with Pine Nuts and Vermicelli | Main | Chive Risotto Cakes With Lemon Aioli »
Wednesday
Feb202013

Nutella Fudge Crumble Bars

We only have a couple of days left here at the Circle B Kitchen West.  It’s been a lovely sojourn of sunshine, warmth and color.  But as we prepare to return to the Midwest, we’re trying not to freak out as we watch a rather large winter storm heading towards home which looks to dump a good foot of snow on our place before it’s done.  I love that the Weather Channel has taken to naming these storms now.  This one is called “Q”.  Nice.  Remember Q on Star Trek?  This one could be nasty.  We have no idea what we are going home to, and the fact that we won’t be getting in until well after midnight only adds to the fun.  The last storm like this knocked out power all over the state for a couple of days, so everyone at home is bracing for the worst. 

So let’s say you knew you only had a couple of hours to prepare for a storm of this magnitude.  How would you spend those 2 hours?

             A.  Get to the store and stock up on candles and flashlight batteries

             B.  Haul in enough wood to keep the fireplace/wood stove going

             C.  Make Nutella Fudge Crumble Bars

             D.  Make sure the cell phones and laptops are charged

             E.  All of the above

             F.   C

If you chose E, you’ll probably make it through the storm just fine.  If you chose F, I just really want to come hang out with you.

Survival must be fun, people.  And oh my ever lovin’ goodness are these crumble bars ever fun and oh so very good.  But what’s not to love here?  A fudgy layer of Nutella goodness sandwiched between a buttery oatmeal crust and crumbly top.  And all four of my favorite dessert elements are nicely represented... sweet, salty, fudgy, and crunchy.  The salty part is ever so subtle, but it totally seals the deal for me.

You really don’t need to be in survival mode to whip up a batch of these crumble bars, but it’s as good a time as any.  Here’s the recipe…       

NUTELLA FUDGE CRUMBLE BARS

Click here for a printable recipe

Recipe Adapted from Rock Recipes

I tweaked the original recipe just a bit to make the crumble a little easier to work with.  Instead of adding the butter cold to the oat/flour mixture, I found it much easier to soften the butter first, mix it all together and then refrigerate the topping until you're ready for it.  The photo on the blog post was actually taken on one of my attempts to reduce the butter content.  I think I used between 1 cup and 1 1/4 cups and they came out really good, although the crumble didn't crisp up the way it will if you use the entire 1 1/2 cups of butter.  With subsequent batches I've stuck to using the full amount of butter and I would recommend you do the same if you like the top a little crispy.  Oh, and I would highly recommend lining your baking pan with parchment paper and leave enough overhang so that after it cools completely, you can just pull the whole shebang out of the pan before slicing.  Easy-peasy.

2 cups rolled oats (old fashioned)
2 teaspoons baking powder
2 cups flour
1 cup brown sugar
1 ½ cups butter, softened (not unsalted butter)
1 cup chocolate chips
1/2 cup whipping cream (or evaporated milk)
1 cup Nutella 

Preheat oven to 350 degrees

In a large bowl toss together the flour, oats, baking powder and brown sugar.  Using your hands, rub the butter thoroughly through the dry ingredients until it forms a crumbly texture. This mixture should hold together when squeezed in your fist.  Divide the crumble mixture in half and place half of it in the refrigerator.

Press the remaining half of the crumble into the bottom of a 9x13 inch greased or parchment lined baking pan. In a double boiler melt together the chocolate chips, whipping cream and Nutella until smooth.  Don't let this mixture get too hot.  As soon as the chocolate is melted, take it off the heat and continue to stir until smooth. 

Spread fudge filling mixture over the crumb base. Remove the other half of the crumble from the refrigerator and place on top, breaking it into small pieces with your fingers. Bake for 40 minutes or until golden brown.  Allow to cool before cutting into squares.

Click here to ask a question or leave a comment

Reader Comments (20)

I'm all over this one. Wow and yum!

February 20, 2013 | Unregistered CommenterGina

Just happen to have a jar of Nutella in the cupboard. I'm making these tonight! Thanks for the recipe!

February 20, 2013 | Unregistered CommenterFrankie

Safe travels, Patrice. Hope all's well when you get home.

February 20, 2013 | Unregistered CommenterBarb

You're so welcome, Frankie! Enjoy!

February 20, 2013 | Registered CommenterPatrice Berry

Thanks so much, Barb.

February 20, 2013 | Registered CommenterPatrice Berry

Yum! I've just discovered Nutells and can't get enough of it. Making these ASAP!

February 21, 2013 | Unregistered CommenterLauren

LOL! That storm is heading towards us here in Illinois too. Guess I better make us some Nutella Crumble Bars! Thanks for the great post!

February 21, 2013 | Unregistered CommenterKit

I made these last night and we devoured them. Wow, are they ever good! I used the parchment paper like you said and they came out of the pan so easily. What a great trick! I'll be making these again! Thanks for such a great recipe!

February 21, 2013 | Unregistered CommenterSharon

Can't wait to try these. I only have quick oats in the cupboard. Do you think those would work?

February 21, 2013 | Unregistered CommenterMartha G.

You're welcome, Kit! Hope you enjoy them!

February 21, 2013 | Registered CommenterPatrice Berry

You're welcome, Sharon! So glad you liked them!

February 21, 2013 | Registered CommenterPatrice Berry

I think quick oats would work just fine, Martha. Let us know how they come out!

February 21, 2013 | Registered CommenterPatrice Berry

I pick C. These are the most amazing treats ever! This will now be a regular in our house!

February 21, 2013 | Unregistered CommenterCousin Katie

So making these this weekend! My kids will love 'em. Thanks for the great recipe.

February 22, 2013 | Unregistered CommenterGail P.

So glad you liked these Cousin Katie... I love hanging out with you whether you picked C or not. But C is a very good choice. :)

February 22, 2013 | Registered CommenterPatrice Berry

Oh YUMMY! Big Nutella fans here, definitively going to try this! Recently I made a sweet "hummus" using Nutella, it was amazing. Peeled garbanzos, some oil, a couple spoonfuls of nutella and a little agave nectar. Anything is better with Nutella!

February 24, 2013 | Unregistered CommenterJen

Oh, I totally agree, Jen... it's ALL better with Nutella. I love your hummus recipe. Yum! So great to hear from you!

February 24, 2013 | Registered CommenterPatrice Berry

Thanks for sharing this recipe. Looks really good.

June 10, 2013 | Unregistered Commenterfreezer reviews

I noticed in the original recipe it had 1 cup of icing/powdered sugar, it's omitted from this one. Is it not necessary? Thanks.

March 3, 2014 | Unregistered CommenterLori

I didn't think it needed the powdered sugar, Lori, but feel free to use it if you like.

March 3, 2014 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>