You catch the smell through the steam vent and suddenly you are starving. That rich, chocolatey aroma mixed with a hint of sweet marshmallow just teases your nose real good. You feel that tug right away, pulling you closer to the kitchen.
The pressure cooker valve hiss announces the start of the cooking, and you can't help but peek just a little. That smell wraps around you, like a warm blanket on a cold day. You remember how you gotta wait, but patience pays off with this one.
As the pressure builds and the slow release finishes, you sense something special waiting inside. The bars got that tender pull that just melts in your mouth. Gooey, nutty, sweet all rolled up into one perfect bite.
Why This Recipe Works Every Single Time
- The pressure cooker locks in moisture so your bars stay super soft and gooey every time.
- Using both brown and white sugar balances sweetness and adds depth to the flavor.
- Cornflour helps keep the texture light without making it dense or tough.
- The quick release after pressure cook prevents overbaking so the marshmallows stay soft.
- Nutella spread inside makes every bite creamy and rich, no dryness in sight.
The Complete Shopping Rundown
- Butter - You want it softened so it creams up nice and smooth with the sugar.
- Brown Sugar - This gives your bars a warm, caramel kinda flavor.
- White Sugar - Adds that extra sweetness and helps with structure.
- Vanilla Extract - Gotta have this for bringing out all those flavors.
- Egg - For binding it all together and giving the bars a tender pull.
- All Purpose Flour or gluten free option - The base for your dough to hold everything.
- Baking Soda and Cornflour - These make sure your bars rise just right and stay fluffy.
- Chocolate Chips, Nutella, Marshmallows - The stars of the show for gooey texture and rich chocolate taste.
The Full Pressure Cooker Journey
- Start by lining an 8x8 inch pan with parchment paper so nothing sticks and cleanup's easier.
- Cream the softened butter with both sugars until it’s fluffy and light. You’ll notice it looks almost whipped which is what you want.
- Add vanilla extract and beat in one large egg well. This is gonna hold your dough together and add moisture.
- In another bowl, whisk together flour, baking soda, and cornflour. This keeps your texture perfect, not too dense.
- Slowly mix the dry ingredients into your wet mix until it forms a dough. Fold in chocolate chips for pockets of melty chocolate goodness.
- Press about two-thirds of the dough into your prepared pan to make the base. Spread a thick layer of Nutella on top so every bite’s full of rich hazelnut flavor.
- Spoon dollops of the leftover dough over the Nutella, try leaving gaps so you get that gooey peeking through nice and good.
- Put your pan on a trivet inside the pressure cooker with 1 cup water beneath it. Close lid, set valve to sealing, and cook on high pressure for 12 minutes. Quick release the pressure when done, then let bars cool before slicing.
Quick Tricks That Save Your Time
- You can soften butter faster by cutting it into chunks and letting it sit at room temp as you prep other ingredients.
- Grab ready-made marshmallows instead of homemade ones, trust me, it makes it way easier and works real good.
- Use a silicone spatula to spread Nutella fast and even without messin’ up your dough too much.
What It Tastes Like Fresh From the Pot
You notice the bars are still warm with that tender pull when you slice into them. The Nutella oozes out just a bit, sticky and tempting. Each bite melts slowly with sweet marshmallow mixing perfectly with chocolate chips.
The texture is gooey but still keeps the shape so it’s not a mess to eat. You get that soft crumb from the dough base but the marshmallow and Nutella add a rich creaminess that’s just wow.
It’s kinda sweet but balanced, not overpowering. You taste the vanilla behind it all shining through, making it feel homemade and cozy. Honestly, you might wanna make this one often.
Your Leftover Strategy Guide
- Room Temp Storage - Keep leftover bars in an airtight container at room temp for up to 2 days. They stay soft and gooey without drying out.
- Fridge Stash - Seal them in a container and refrigerate if you want them to last 4-5 days. Bring back to room temp before eating for best chewy texture.
- Freezing Method - Wrap bars tightly in plastic wrap and store in freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temp to enjoy later.
Common Questions and Real Answers
- Can I skip the marshmallows? - Sure, but they add that gooey softness that makes these bars super special. You could add more chocolate chips or chopped nuts instead.
- Do I really need to use cornflour? - Yeah, it helps keep the bars tender and light, kinda like a little secret to keep them from getting dense.
- Why quick release instead of slow release? - Quick release stops cooking fast so your marshmallows don’t overcook and get hard.
- Can I use gluten free flour? - Totally, just make sure it’s a blend that works for baking or the texture might change a bit.
- Is it okay to use sweetened condensed milk? - Yep, that’s optional but adds a little extra richness and creaminess if you wanna go all out.
- How do I clean my pressure cooker after this? - Just soak the removable parts like the trivet in some warm soapy water and wipe the inside pot with a damp cloth. Easy peasy.
Gooey Nutella Marshmallow Bars (Video) - Nutella Week
Rich and gooey Nutella Marshmallow Bars that are pressure cooked to soft, melty perfection with a thick Nutella layer, chocolate chips, and sweet marshmallows inside soft cookie dough.
Equipment
- 1 Mixing bowl Large
- 1 8x8 inch baking pan Lined with parchment paper
- 1 Pressure cooker Used for fast soft baking
Ingredients
Main ingredients
- ½ cup Butter Softened
- ½ cup Brown Sugar
- ¼ cup White Sugar
- 2 teaspoon Vanilla Extract
- 1 Egg Large
- 1 ½ cups All Purpose Flour Or gluten free flour
- 1 teaspoon Baking Soda
- 2 Tbsp. Cornflour
- ½ cup Chocolate Chips
- ½ cup Nutella
- 5-6 Marshmallows Regular size
- ¼ cup Sweetened Condensed Milk Optional
Instructions
Instructions
- Line an 8x8 inch pan with parchment paper.
- Cream butter with both sugars until fluffy.
- Add vanilla extract and beat in the egg.
- In another bowl, whisk together flour, baking soda, and cornflour.
- Mix dry ingredients into wet mix to form dough.
- Fold in chocolate chips.
- Press two-thirds of dough into pan as base layer.
- Spread Nutella over the top of base evenly.
- Dollop optional condensed milk and spread marshmallows evenly.
- Top with remaining dough over marshmallows and Nutella.
- Bake at 180°C (350°F) for 20 minutes until golden and slightly wobbly in the center.
Video
https://youtube.com/watch?v=Q8vSwtr7g6Y%3Ffeature%3Doembed
Notes
Do not overbake if you want ultimate gooey texture. Bars firm after cooling. You can use gluten free flour and skip condensed milk for less gooey bars.
