Nutella Fudge Pops

Yields: 6-7 pops

Ingredients

• 3 frozen bananas
• 1 tbs cocoa powder
• 1/2 cup Nutella
• 1/2 tsp pure vanilla extract
• pinch of salt

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Nutella Pannacotta

Yields: 4-5 servings

Ingredients

• 1 tbs gelatin
• 3 tbs water
• (optional) 2 oz bittersweet chocolate
• 1 cup nutella
• 1 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1 cup milk

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• 4 tbs flour
• 4 tbs sugar
• 1 egg
• 3 tbs cocoa powder
• 3 tbs Nutella
• 3 tbs milk
• 3 tbs olive/vegetable oil

-Recipe 2-

• 4 tbs flour
• 3 tbs sugar
• 1/4 tsp baking powder
• 1 egg
• 3 tbs Nutella
• 3 tbs milk
• 3 tbs vegetable oil

-Recipe 3 [Flourless]-

• 2 tbs Nutella
• 1 tbs sugar
• 1/4 tsp baking powder
• 1 tbs heavy cream
• 1 large egg

-Recipe 4 [Brownie]-

Yields: 2 mugs

-Recipe 5-

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Mini Nutella Cheesecakes

Ingredients

For cheesecake:

• 20 oz cream cheese (softened)
• 1 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 tbs vanilla
• 1 tsp espresso powder
• 13 oz Nutella (room temp)

For chocolate pouring sauce:

• 2/3 cup dark chocolate
• 2 tbs heavy cream
• 4 tbs powdered sugar
• 4-5 tbs water (warm)

Instructions

For cheesecake:

1. Preheat oven to 350 degrees.
2. Beat cream cheese and sugar on medium speed until smooth.
3. Add eggs and mix.
4. Add heavy cream, vanilla, and espresso mix. Combine.
5. Turn speed to low. Add Nutella and mix.
6. Fill wells 3/4 with batter.
7. Bake for 30-35 minutes.

For chocolate pouring sauce:

1. Place chocolate and heavy cream in bowl over simmering water. Let sit for 2-3 minutes without stirring. Slowly stir to combine.
2. Add powdered sugar. Mix to combine.
3. Add water, 1 tbs at a time, mixing after each addition until pouring consistency is reached. Let cool to warm.

To assemble cheesecake:

1. Pour chocolate on top of cheesecake. 
2. (Optionally) Drizzle caramel sauce or chocolate ganache.

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Mini Nutella Tarts

Yields: 48-50 1.5-inch tartlets

Ingredients

For nutella tart filling:

• 2 cups Cool Whip
• 1 cup nutella

For white chocolate buttercream frosting:

• 3 oz white chocolate, melted
• 2 tbs heavy cream
• 3 egg whites
• 3/4 cup sugar
• 1 stick unsalted butter
• 1/4 tsp salt

For tart shells:

• 48 pre-made 1.5-inch tart shells (or homemade: recipe)
• 4 tbs confectioner sugar

Instructions

For nutella filling:

1. Combine Cool Whip and nutella in a bowl.

For white chocolate buttercream:

1. Place white chocolate and heavy cream in heat-proof bowl over simmering water. Stir to melt. Set aside.
2. Combine egg whites and sugar in bowl over simmering water. Bring to 160 degrees while whisking.
3. Transfer mixture to mixer bowl. Using an electric mixer with whisk attachment, beat on medium-high speed until mixture cools and doubles in volume and forms soft medium peaks (about 10-12 minutes).
4. Add butter, one piece at a time while mixing. Mix until smooth.
5. Add salt and vanilla. Mix to combine.
6. Add cooled white chocolate. Mix to combine.

To assemble tarts:

1. Dust tart shells with confectioner sugar.
2. Place nutella filling in ziplock bag. Cut corner for piping.
3. Pipe filling into tart shell, then pipe white chocolate buttercream on top.

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Nutella Pastry Pockets

Yields: 18 pastry pockets

Ingredients

• 1 box frozen puff pastry
• 1 cup nutella
• 2 bananas, sliced (or other fruit of choice)
• 1 egg, lightly beaten with 1 tbs water
• 1/4 cup confectioner sugar
• 1/4 cup chocolate, melted

Instructions

1. Preheat oven to 450 degrees. Line baking sheet with parchment paper.
2. Thaw puff pastry according to instructions on box.
3. Fill ziplock bag with nutella and cut corner for piping.
4. Cut out 4 inch squares from puff pastry. Pipe nutella in the shape of a right triangle on puff pastry. Place banana slices on top. Pipe a second layer of nutella. Spread a layer of egg wash along edges. Fold into a triangle. Using a fork, press edges together to seal.
5. Finish with final brushing of egg wash on top of pastry.
6. Bake for approximately 10-12 minutes, or until tops are golden.
7. Dust tops with confectioner sugar and drizzle melted chocolate on top.

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Nutella Cookies

[another recipe: Recipe 2]

Ingredients

• 1/2 cup unsalted butter (room temp)
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cup flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. 
2. Mix butter and sugars with electric mixer, until light and fluffy.
3. Add egg and vanilla, then Nutella, mixing well.
4. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix.
5. Fold in chocolate chips.
6. Form dough into balls and place on greased cookie sheet. (Optionally, place cookie sheets in freezer for about 10 minutes to prevent cookies from spreading too much)
7. Bake for 6-7 minutes (7-8 minutes if baking from freezer). Let cool.

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Flutternutter Bars (and Fluttertella Bars)

-Recipe-

Ingredients

• 10 Nutter Butters (chopped)
• 10 Reese’s cups, regular size (chopped) OR mini size
• 3 cups mini marshmallows
• 2 tbs butter
• 8 oz Reese’s peanut butter chips (for fluttertella: 4 oz semi-sweet chocolate chips; 3 tbs nutella)

Directions

Prep: Line pan with foil and cover with bake spray.

1. Combine chopped Nutter Butters, Reese’s cups, and 1 1/4 cups of marshmallows. Set aside.

2. Melt remaining marshmallows over low heat, stirring. Add in butter and stir to combine. Add in peanut butter chips. Stir to combine. Remove from heat.

3. Pour marshmallow mixture over dry mixture. Fold to combine and pour into prepared pan, spreading evenly.

4. Chill in refrigerator for about 1.5-2 hours (until bars set). Remove and cut.

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Nutella Marshmallow Cookies

[another recipe]

Ingredients

• 1 cup Nutella
• 1 cup flour
• 1/2 cup sugar
• 1 egg
• 1/8 cup marshmallows
• (optional) 1/8 cup chocolate chips*

Instructions

1. Preheat oven to 350 degrees.

2. Mix together Nutella, flour, sugar, and egg. Stir in chocolate chips.

3. Drop 1 inch balls of dough onto baking sheet. Push marshmallows into middle of each and press down firmly to flatten.

4. Bake for 8-10 minutes.

*Recipe is pretty sweet already without the chocolate chips. 

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S’mores French Toast

-Recipe-

Ingredients

• 2 slices of bread
• handful of mini marshmallows
• Nutella
• 1 egg
• 2 tbs milk
• 1/2 cup graham cracker crumbs (optional)

Directions

1. Heat skillet over medium heat.

2. Beat egg and milk together

3. Spread nutella on both slices of bread. Top one slice with marshmallows and assemble sandwich.

4. Coat sandwich in egg mixture. Optionally coat with graham cracker crumbs.

5. Place sandwich on skillet. Cook until lightly browned and marshmallows are melted.

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Chewy Nutella Sugar Cookies

-Recipe-

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Cinnamon-Nutella Hot Cocoa

-Recipe-

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