Description
Delicious and easy-to-make Chocolate Chip Muffin Crumb Bars with a rich hazelnut spread layer, perfect for a sweet dessert or snack, especially served with a cold glass of milk.
Ingredients
Base Dough
- 2 Martha White Chocolate Chip Muffin Mix packages (7 oz each)
- 1/2 cup butter, softened
- 1 large egg
Filling
- 1/2 cup chocolate hazelnut spread
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and set aside to ensure easy removal of the bars after baking.
- Make the Dough: In a large bowl, combine the dry muffin mix powder, softened butter, and one large egg. Mix thoroughly using a wooden spoon, your hands, or a mixer with the paddle attachment until a soft dough forms.
- Layer the Dough: Take half of the dough and press it evenly into the bottom of the prepared pan, forming a base layer. Then, spread the chocolate hazelnut spread over this dough layer, leaving about a 1/2-inch border around the edges without spread.
- Crumble and Top: Crumble the remaining dough evenly on top of the hazelnut spread layer, covering it as much as possible to create a crumb topping.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, until the top is golden brown and the bars are cooked through.
- Cool and Serve: Remove from oven and allow the bars to cool completely in the pan before lifting out using the parchment paper. Cut into 16 squares and enjoy!
Notes
- Ensure the butter is fully softened to blend easily with the muffin mix and egg for the best dough consistency.
- Parchment paper lining prevents sticking and makes bar removal much easier.
- Allow bars to cool completely to firm up and make cutting easier.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free option, substitute the chocolate hazelnut spread with any chocolate spread without nuts.
