Not so much with this one. They should really call buttermilk pies sugar pies because it really does need all that sugar. Undeterred, I decided to try something that makes any dessert better: NUTELLA! Seriously, this was one of the best baking decisions I've ever made.
I made a quick shortbread crust flavored with cinnamon. A few tablespoons of nutella and freshly grated nutmeg flavored the buttermilk filling. The result is a creamy light buttermilk bar that tastes like a fancy coffeehouse hot chocolate. My bocce team loved them and so will you!
Nutella Buttermilk Bars
1 stick of butter, room temperature (1/2 cup)
1/4 cup confectioner's sugar
1/8 teaspoon cinnamon
1/4 teaspoon salt
1 cup AP flour
Nutella Buttermilk Filling
2 eggs, room temperature
1/3 cup of sugar
3 tablespoons nutella
1 tablespoon melted butter, cooled
1 1/2 tablespoon flour
1/8 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 cup of buttermilk, room temperature
pinch of salt
Preheat oven to 350 F. Grease an 8x8 pan with a little butter. Make the crust by first creaming the room temperature butter with the confectioner's sugar using an electric mixer.
Add the cinnamon and the salt and mix thoroughly. Finally, add the flour 1/3 of a cup at a time on the lowest speed of the mixer. Then pat evenly into the greased 8x8 pan and dock with a fork.
Bake for about 18-20 minutes until the crust has begun to brown. While baking, mix up the filling. Start by whisking together the eggs and sugar until the mixture has lightened in color.
Add the nutella, butter, vanilla, and nutmeg. Sprinkle in the flour while whisking to avoid any lumps. Finally, add the buttermilk.
Pour the filling into the still warm crust and bake at 350 F for 30-35 minutes, until the center has just set.
Let chill for a few hours in the fridge before serving. Sprinkle with a little powdered sugar before serving. Enjoy!