Circle B Kitchen
Recipe Adapted from Rock Recipes
I tweaked the original recipe just a bit to make the crumble a little easier to work with. Instead of adding the butter cold to the oat/flour mixture, I found it much easier to soften the butter first, mix it all together and then refrigerate the topping until you're ready for it. The photo on the blog post was actually taken on one of my attempts to reduce the butter content. I think I used between 1 cup and 1 1/4 cups and they came out really good, although the crumble didn't crisp up the way it will if you use the entire 1 1/2 cups of butter. With subsequent batches I've stuck to using the full amount of butter and I would recommend you do the same if you like the top a little crispy.
2 cups rolled oats (old fashioned)
2 teaspoons baking powder
2 cups flour
1 cup brown sugar
1 ½ cups butter, softened (not unsalted butter)
1 cup chocolate chips
1/2 cup whipping cream (or evaporated milk)
1 cup Nutella
Preheat oven to 350 degrees
In a large bowl toss together the flour, oats, baking powder and brown sugar. Using your hands, rub the butter thoroughly through the dry ingredients until it forms a crumbly texture. This mixture should hold together when squeezed in your fist. Divide the crumble mixture in half and place in the refrigerator.
Press the remaining half of the crumble into the bottom of a 9x13 inch greased or parchment lined baking pan. In a double boiler melt together the chocolate chips, whipping cream and Nutella until smooth. Don't let this mixture get too hot. As soon as the chocolate is melted, take it off the heat and continue to stir until smooth.
Spread fudge filling mixture over the crumb base. Remove the other half of the crumble from the refrigerator and place on top, breaking it into small pieces with your fingers. Bake for 40 minutes or until golden brown. Allow to cool before cutting into squares.