Doenee’s Nutella Bars Recipe

Doenee’s Nutella Bars Recipe
Staff Writer
Doenee’s Nutella Bars Recipe

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Doenee is my sister. Her real name is Denise but when we were very young I couldn’t say Denise so I mumbled Doenee when I called her, and the name stuck. This is her recipe and they’re great game-day food. By the way, Doenee is older than I am.

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup Nutella (chocolate-hazelnut spread)
  • 6 cups crisp rice cereal

Directions

Lightly grease a 9-by-13-inch pan. In a Dutch oven over medium heat, cook the corn syrup, sugar, and Nutella, stirring often until the sugar is melted. Remove pan from the heat and add the cereal. Gently stir well, coating all of the cereal. Transfer the mixture to the pan and push down [Editor’s note: use waxed paper to press down so the rice mixture doesn't stick] to form an even layer in the pan. Let cool for 30 minutes, then cut into 20 bars.

 

 

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.