Nutella Butterscotch Crumble Bars

For 24 Bars (9X13-inch pan), Nutella Butterscotch Crumble Bars keeps the list centered on salt, baking powder and eggs. Set aside about 45 minutes.

• Yield 24 Bars (9X13-inch pan)
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

Ingredients

Crust

• 2 cups ( 424 g ) granulated sugar
• 3 cups ( 426 g ) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup ( 227 g ) salted butter , softened to cool room temperature
• 2 large eggs

Filling

• ¾ cup Nutella chocolate hazelnut spread
• 1 ½ cups ( 86 g ) mini marshmallows
• ¾ cup ( 128 g ) butterscotch chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil (leaving an overhang on each long side for easy removal of the bars after they have cooled) and lightly coat the foil with cooking spray. Set aside.
2. In a large bowl, mix together the sugar, flour, salt and baking powder. Cut the butter into tablespoon-size pieces and add to the dry ingredients. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the eggs and mix with your hands until the eggs are incorporated and the mixture forms a cohesive mass (it will still be slightly crumbly but should come together). Set aside 2 cups of the mixture. Press the remaining dough into the prepared pan and bake for 11-12 minutes until the dough starts to look slightly set and may be very lightly golden around the edges. Don't overbake at this point since it will be baked again.
3. While the crust is still hot, spoon dollops of Nutella over the top and smooth into an even layer with an offset spatula or rubber spatula. Sprinkle marshmallows on top. Sprinkle on the butterscotch chips. Crumble the reserved dough over the top and bake 15-18 minutes, until the crust is lightly browned and the marshmallows are puffy and golden. Cool the bars in the pan. Use the foil overhangs to remove the bars and cut into pieces to serve.

Cool the pan before you lift the squares.