make the crust and crumble

1. Preheat the oven to 325 F.
2. Grease a 9×9 metal baking pan and line with parchment paper.
3. In a microwave-safe dish, melt the unsalted butter (16 Tablespoons) in 15-30 second increments, stirring in between heating sessions. Set aside.
4. In a medium-sized bowl, add the all-purpose flour (3 cups), granulated sugar (1/2 cup), old-fashioned or rolled oats (1/2 cup), baking powder (1/2 teaspoon), and kosher salt (1 teaspoon). Whisk together until thoroughly combined – about 30 seconds.
5. Pour the melted butter over the flour and oats mixture and, using a pinching motion with your whole hand, combine until you have a crumbly mixture with no dry flour patches. The size of the largest crumbles should be slightly bigger than a blueberry, but smaller than a grape.
6. Set aside 1 cup of the crumbles to be used on top later and press the remainder into the base of your greased and lined baking pan.

make the filling

1. In a clean small-to-medium mixing bowl, add the sweetened condensed milk (14 oz), egg yolks (2), and remaining kosher salt (1/4 teaspoon). Gently whisk together until there are no yellow streaks and everything is well combined.
2. Add the nutella or hazelnut spread (3/4 cup) to the bowl and gently whisk together until combined.
3. Pour into the pan on top of the pressed crust and spread so that it’s evenly distributed.
4. Top evenly with the reserved crumbles.

bake

1. Bake for 50-60 minutes, or until the middle is just barely set. If you shake the pan it should have a barely noticeable jiggle.
2. Once it’s removed from the oven, carefully run a knife between the parchment paper and the edge of the pan to separate any filling that might have slipped past the parchment paper.
3. Allow to cool completely in the pan before removing and cutting into 16 even squares and enjoying.

If you’ve got the time, I’d love it if you could leave a review by visiting the recipe on ficklebeabakehouse.com!