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'Nutella' Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Servings: 15 bars
Calories: 434kcal


  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips


  • Pre-heat the oven to 160°C and grease an 8 inch square baking tin.
  • Whisk the sweet rice flour and tapioca flour together until combined.
  • Add the oats, hazelnuts, butter, sugar, baking powder and salt and rub together with your hands until everything has come together to form a light dough.
  • Press ½ the dough into the base of the baking tin to form an even layer.
  • Melt the chocolate, hazelnut butter, cocoa powder and evaporated milk together in a double boiler, mixing together until thoroughly combined.
  • Spread the ‘nutella’ chocolate mixture on top of the first layer of dough.
  • Add the chocolate chips to the rest of the dough then crumble the dough on the top and press down lightly into the chocolate, don’t worry too much about it spreading out evenly.
  • Bake in the oven for 35 minutes until the top is golden brown.
  • Remove from the oven and leave to cool for an hour or so before removing from the tin. Leave to cool completely on a wire rack before cutting into bars.


Calories: 434kcal | Carbohydrates: 46g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 36mg | Sodium: 138mg | Potassium: 293mg | Fiber: 4g | Sugar: 23g | Vitamin A: 410IU | Vitamin C: 0.5mg | Calcium: 84mg | Iron: 2.6mg