Pretzels dipped in Nutella is a fantastic thing. I discovered it accidentally when I had a craving for something salty and sweet and I had a half-used jar of Nutella in the pantry. I adore the crunch and salt from the pretzels swirled with a dollop of the creamy spread. I personally would be excited if someone brought pretzels and Nutella to a party of mine, but since that isn’t a “thing” yet, I thought this combination deserved to be turned into a dessert to share with friends. While ideas of pretzel truffles popped into my brain, I realized it was key to have that crunchy texture and a bar seemed like the right thing to do. The crunchy bits of pretzels on top of these buttery bars are what send it over the top. The outside of the bar is crispy while the center is chewy with a touch of Nutella goodness.

Once we get people hooked on these bars, let’s make bringing pretzels and Nutella to parties a thing, ok?

Recipe: Nutella Pretzel Bars

Adapted from my favorite Everyday Food Blondie recipe

8 T. (1 stick) unsalted butter, melted, plus more for greasing the pan

1/2 C. packed brown sugar

1/4 C. granulated sugar

1/2 C. Nutella (or other hazelnut spread)

1 large egg

1/2 t. vanilla

1 c. flour (spooned and leveled)

1 t. kosher salt

1 C. crushed pretzels (break into smallish pieces, but not too small)

1. Preheat oven to 350 degrees. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving a 2″ overhang on both edges. Butter parchment.

2. In a large bowl, whisk butter, sugars and Nutella until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 C. of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining 1/2 C. of crushed pretzels.

3. Bake until top is golden brown and a toothpick inserted in the center comes out clean, 20-30 min. Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into 16 squares. Store in an airtight container at room temperature for up to 2 days.