If you ever wanted to find a crowd pleaser, this is it. Filled with way too much sugar and deliciousness the strawberry nutella crumble bars are a fantastic desert. The word “bar” is deceiving though, as they are pretty mushy, essentially you’ll need a bowl and a spoon to eat these. Thank you to evilshenanigans for the recipe.
For the crust:
1 – 9 ounce box chocolate wafer cookies, or chocolate graham crackers, finely crushed
1/4 cup sugar
1 stick butter, melted
For the filling:
1 cup diced strawberries
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup Nutella
For the topping:
1/3 cup sugar
1/3 cup flour
3 tablespoons butter, cold
Pinch of salt
Heat the oven to 350 F. Spray a 8×8″ pan with non-stick spray.
Combine the cookie crumbs, sugar and butter and stir until all the crumbs are coated with the butter. Pour the mixture into the prepared pan and press it out evenly. Bake for 10 minutes. – I would recommend using a food processer to get the graham crackers into fine crumbles.
While the crust bakes prepare the filling and the topping. (This is definitely a more effective use of time than prepping everything at the beginning.)
Combine strawberries, sugar, cornstarch and vanilla, mix and allow to stand for ten minutes. Drain off any excess liquid, otherwise when you save these later you’ll have very wet leftovers.
For the topping combine the sugar, salt, and flour. Rub the butter in with your fingers until the mixture is coarse and crumbly and no large pieces of butter remain.
Take your crust out of the oven. It should be golden brown and slightly hard.
Heat the Nutella in the microwave for ten seconds, or until it thins out slightly. Pour over the crust and spread it to the edges. Evenly spread the strawberries, then the crumb topping across the top.
Bake for 30 to 35 minutes, or until the topping is crisp and the berries are bubbling all over. Allow to cool completely in the pan.
- These will never be bars to eat with your hands, embrace using a spoon and bowl.
- This recipe doesn’t make all that much crumble for the top. I’d do 1.5x the recipe for the crumb topping, especially since the rest is so sweet it needs more of the crispy texture
- Ease up on the sugar, mine were so sugary from the crust, strawberries and crumble. Definitely remove a little bit of sugar from the strawberry filling or the crust to help with that.
- I also feel like pretzel bits could be incorporated instead of a crumble to help balance the sugar.