These are honestly, just like the title suggests, pure magic. I only came across Nutella Magic Bars recently on the blog A Treats Affair, but they have made a big impression, and will feature in my baking repertoire from now on. A lot. If you like Nutella (or in this case, a supermarket substitute claiming to be the same), and gooey, sticky caramel, this recipe is definitely for you. These are sticky and caramelly and just ridiculously tasty. What’s more, they’re so flippin’ easy.
It would appear that ‘magic bars’ are a type of traybake from our friends across the pond. From what I can gather – and do let me know if I’m wrong – pretty much anything and everything can top a magic bar. The key ingredients appear to be a biscuit base and condensed milk poured over everything, then baked to form a ‘gorgeous-toffee-encased-chocolate-biscuit-bar’. Obviously ‘Magic Bar’ is shorter.
So let’s get down to brass tacks.
12 digestive biscuits
30g butter, melted
100-150g chocolate chips
20g toasted hazelnuts, chopped
1 can of condensed milk
The quantity of chocolate is really just a guide. Use as much as you want. It’s your arteries. Like I said before, the toppings are completely your choice. The sweetie aisle is your oyster. You could totally omit the Nutella if you’d like; use desiccated coconut; use white, milk and/or dark chocolate (I personally like a bit of each); use other types of chocolate like M&M’s or smarties (great for kids) or chopped up Mars bars etc. All that’s stopping you is your own imagination.
1. Either throw the digestives in a blender/blitzer, or bash the living daylights out of them in a bag with a rolling pin. Add this to the melted butter in a bowl.
2. Line a baking tray with baking paper/parchment – by ‘line’, I mean ‘place in’. Nothing fancy. Just put the paper in the tray. My tray was 12″x7″, but a 9″ square would work, or anything of similar size.
Edit: I made these again in a smaller 8×8″ tin which made them slightly thicker, which I liked and will be repeating.
3. Pour the biscuit mix into the tray and squish it down well and good. Get it really quite compact and into the edges and corners.
4. Plop the nutella all over this base layer. Just plop it on, as random as you like. Or in nice straight rows for you OCD types.
5. On top of this, sprinkle all the toppings you want to add. Spread them all over the biscuit layer and Nutella, no need to be fancy, just a nice even layer of loveliness. Then pour your whole tin of condensed milk over that. And then lick out the tin.
6. Pop this in a preheated oven – about 170°C fan – for about 25 minutes, until it’s bubbling and golden. I might have slightly over done mine (again I’m still using the excuse of a new oven, although that’ll get old soon). Let it cool pretty much completely before you take it out of the tray and slice it up. If you can. Mine was still pretty warm when I started into it.
Edit: I remade this recently and took some better photos. I’ll update the whole post when I get a chance (i.e. when its not the summer holidays and I have four children demanding my soul) but for now the ‘end result’ photos are updated (in case you notice a difference 😉 ).
I might have eaten three squares in the process of cutting it up. It’s just that good. It can’t be helped. Well unless you’re weird like the Husband who, ‘doesn’t like caramel’ – weirdo. So I had to offload a fair bit of this to my friend Laura to save me from myself. Sorry Laura – she’s a lot skinnier than me though, so I don’t feel too bad.
If you don’t like this, I’m not sure I can be your friend (I have to let the Husband off as we have four kids together…). Enjoy!
If you’re a Nutella junky like myself, you might also like to try my Nutella Cookie Cups.