Nutella Swirled Peanut Butter Bars

Nutella dessert recipes; You’ll love this peanut butter nutella dessert recipes!

Nutella Swirled Peanut Butter Bars from Jen's Favorite CookiesIt’s January.  I’m supposed to be exercising and eating brown rice for dinner and green smoothies for breakfast, and spending my free time organizing my closets.

But, you guys…  I’m terrible at eating healthy.  I’m terrible at exercising.  And I’d rather have a root canal than start an organizing project right now.  The mere thought gives me heart palpitations.

You know what I’m great at?  Peanut Butter.  PEANUT BUTTER.  And baking.  And they go together like Bonnie and Clyde.

And these bars might be the death of me.  Like Bonnie and Clyde.

Last night, after I was complaining about an e-mail I was expecting but hadn’t received, Robb told me I’m terrible at waiting, too.  “You’re a terrible waiter,” he said, right to my face.  I stared at him for a long time.  I didn’t want it to be true.  But I have to admit that he’s right.  I get impatient fast.

Nutella Swirled Peanut Butter Bars from Jen's Favorite Cookies

You can’t even imagine the self-control I had to exercise for these babies.  I wanted to eat the dough with a spoon.

It was pure torture, waiting for them to bake, waiting for them to cool, waiting for them to be photographed before I could swan dive face first into them.  Under normal circumstances, I would have burned my mouth eating a big spoonful right as I pulled the out of the oven.  It might be the hardest thing about food blogging… the waiting.

Nutella Swirled Peanut Butter Bars from Jen's Favorite Cookies

When I finally did get to take a bite…   ohmygoshohmygoshohmygoshthesearesogoodimmakingthisagaintomorrow. 

Good thing I was home alone.  Well, almost alone.  The dog gave me a funny look.

He was probably jealous.

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Lightly adapted from Averie Cooks

4.6 from 9 reviews
Nutella Swirled Peanut Butter Bars
Cook time
Total time
Fudgy peanut butter blondies swirled with Nutella.
Recipe type: Bars
Serves: 9
  • ½ cup butter, softened
  • ½ cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup flour
  • ⅓ cup Nutella
  1. Cream butter, peanut butter, and brown sugar.
  2. Add egg and vanilla, and mix well.
  3. Add flour and mix until combined.
  4. Press mixture into an 8x8 pan. Drop Nutella in spoonfuls on top of dough. Use a knife to swirl the Nutella into the dough.
  5. Bake at 350F for 20-25 minutes. Let cool completely before cutting into 9 bars.

If you enjoy this recipe, you might also enjoy:

Peanut Butter Nutella Swirl Cookies from Six Sisters Stuff
Peanut Butter Nutella Cupcakes from Your Cup of Cake
Layers of Love Torte from Lorie’s Mississippi Kitchen

nutella dessert recipes

25 thoughts on “Nutella Swirled Peanut Butter Bars

  1. Nancy @ gottagetbaked

    I think we’re the same person, Jen, living in two separate bodies. As I was reading along, I was like uh huh, I hate exercising, yup, I suck at dieting, HAH to organization! And waiting, fuggedaboutit. That’s why my mouth is always being burned on stuff I just pulled outta the oven or that piping hot coffee I just ordered. I just can’t wait! I marvel at your will power over these babies because damn, this is heaven in a pan.

  2. Alyssa @ My Sequined Life

    I’m a little concerned that I have all of these ingredients in the house right now…they look amazing! PB and Nutella – what a combo! And I so agree about the waiting. Both my boyfriend and I are impatient, so in addition to having willpower myself to photograph everything, I have to shoo him away from the kitchen, too!

  3. Haneessha

    Hi this is haneessha here. I bake my cakes in my convection oven. I don’t know why these bars didn’t come out well. It was bubbling and the whole swirl disappeared. Moreover the bar became very crumbly. It even got burnt in the Middle 🙁 can you suggest something?

  4. Pingback: Butterscotch Blondies |

  5. Cindy

    I had the same problem as haneessha. Mine came out very crumbly and dry. No burning in the middle but not quite sure what went wrong. I popped them in the fridge. Maybe that will help.

  6. Emme

    I found this recipe this morning and ran to the store cause I was running out of Nutella (tragedy) and after reading the reviews I decided to add another egg to avoid the crumminess. They are cooling off now. I’ll update y’all in a bit. Oh and I had trouble swirling with a knife so I got a kabob stick and it swirled perfectly.

  7. JC Wico

    Mine’s in the oven now… Can’t wait for it to cool down.. PB and Nutella are my faves too! I ate the dough too and it’s ridiculously good!

  8. anne turner

    I cooked this for longer then it said and it was raw raw inside. it seemed like it would have been good if it worked. my oven is fine as I had spent 24 hr of non stop baking with my girls. So disappointed boohoo.
    Will try another variation of this recipe cause it looks so good.

  9. Rylea

    Hi the recipe calls for Flour is it Self-Raising flour or plain flour used? See there are lots of different results in making it maybe one flour over the other causes failure.

  10. Kati

    I really enjoyed reading this, laughing and relating to everything you said. I was so excited to see what I thought would be a fool-proof recipe. I was wrong. Firstly the dough seems more like a biscuit dough to me. it was too dry and crumbly to work with, no way can you swirl anything into it. And, it came out flat, dry and crumbly. Ididnt cook it for as long, so it was a bit more moist, kinda. The dough seems to be the problem and I agree that it definitely needs more eggs. I was surprised it only called for one. I would have preferred to eat the dough raw, THAT WAS REALLY GOOD, I think they would have made a good peanut butter cookie as the edges were so crunchy and nutty. Sorry, very disappointed…

  11. Sansha

    Just made them!!! They’re awesome and so quick to whip up. I always eat my toast PB+N style.. It’s the best taste combo in the world!

    Thanks for this

  12. serena

    perfect for lunchboxes and at teatime though i could munch through them any time of the day! love how it makes me look like im a great baker. thank you

  13. Rachel

    Hi all, I’ve read all the comments and I’ve followed this recipe a couple of weeks back. Everything turned out great. I did cook a little longer but otherwise the ingredients were exact. I felt as I should comment as I read about some people saying their cookie bars were dry. I have a convection and conventional oven. I don’t cook desserts with the convection setting. The fan and circulated air dries delicate things (like cookies) out too quickly. Just my opinion, as these bars were a hit in my house and my husband asked for them again tonight (as I’m making them now lol).


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