Amazing Nutella Recipes

Nutella muddy buddies: Ingredients: 1/2 cup butter 1 cup Nutella 3/4 cup chocolate chips (use semi-sweet or dark, milk would be far too sweet and you’d lose the chocolate flavor) 3/4 cup white chocolate chips 2/3 cup hazelnuts 13 cups (more or less) or one 12oz box of hearty wheat/corn/rice cereal like Crispix or Chex – try to find a hearty version so it doesn’t break down when stirring 3 cups powdered sugar Directions: In a 350 degree preheated oven, roast hazelnuts until fragrant and light brown, about 8 minutes. Allow to cool and remove as much of the skin as you can with a towel. Grind

Nutella covered bacon: Ingredients: 1 tablespoon light brown sugar 1 teaspoon chili powder 1 teaspoon black pepper 6 pieces - thick sliced bacon 3 tablespoons Nutella Fleur de sel Directions: Preheat oven to 375 degrees. Into a small bowl mix: sugar, chili powder and black pepper. Set aside. Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes....

Transfer bacon slices to a cooling rack and allow to cool completely. When bacon has cooled, place Nutella into a small bowl and microwave for approximately 15-20 seconds to allow to soften. Transfer bacon slices to a piece of parchment paper that sits a top a plate. Using a silicon brush or icing spatula gently spread Nutella onto each bacon slice. Place plate into refrigerator and allow Nutella to coat/harden. Once coating is firm to the touch sprinkle with fleur de sel.

Nutella and strawberry pancakes: Ingredients: Pancakes: 1 cup white whole wheat flour 1 1/2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 large egg 1 cup milk 1/4 cup Nutella 2 tablespoons butter, melted 1/4 teaspoon vanilla extract Nutella Strawberry Topping: 1 1/2 cup chopped strawberries 1 tablespoon sugar 2 tablespoons Nutella

Directions: To make the pancakes, mix the flour, sugar, baking powder, and salt together in a medium bowl. Whisk in the egg, milk, Nutella, butter, and vanilla extract until just combined. Pour 1/4 cup scoops of batter onto a greased nonstick skillet over medium heat. Flip the pancakes when bubbles start to appear on top, after about 3 minutes. Cook the other side until golden brown. Makes 7 pancakes. To make the Nutella strawberry topping, place chopped strawberries, sugar, and Nutella in a small pot and simmer over medium heat until sugar is dissolved and Nutella is melted, about 2 minutes.

Nutella fudge pops: Directions: in a food processor, blender, or vita-mix – whichever you have – thoroughly blend 3 bananas until smooth add in 1 teaspoon of vanilla 1 tbsp of cocoa powder, and 1/2 cup of nutella (I used the trader joe’s chocolate almond spread instead) blend well pour into freezer molds or 4 Dixie cups with popsicle sticks

Nutella brownie: Ingredients: 1 cup (2 sticks) butter 2 1/4 cups sugar 1/2 cup Nutella 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder, optional 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips)

Directions: Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Remove from the heat and stir in the Nutella until well combined. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and baking melts until just combined.

Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack

Nutella doughnuts: Ingredients: 2/3 cup Nutella (plus more for frosting) 2 eggs 6 Tbsp whole wheat flour Directions: Preheat oven to 350 degrees. Spray your nonstick donut pan with cooking spray. Combine all ingredients in a bowl and mix thoroughly. Distribute evenly in your donut pan (I put the mixture in a ziploc bag, and snip the corner so I can just pipe it in there.) Bake for 8-10 minutes. Remove from oven and let cool in pan for 5 minutes, then put on a cooling rack. Let cool another 10 minutes (at least), and then frost with more Nutella.

Nutella and cinnamon muffins: Ingredients: MUFFINS 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup (120ml) milk (cow, almond, soy) 1 and 1/2 cups (190g) white whole wheat flour* 1 and 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 8 teaspoons Nutella CINNAMON-SUGAR TOPPING 1/4 cup (50g) granulated sugar 2 teaspoons cinnamon 3 Tablespoons (45g) unsalted butter

Directions: Preheat oven to 425F. Spray muffin pan with cooking spray and set aside. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix - stir until *just* combined. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow.

Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon.

Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack. Muffins stay fresh in an airtight container up to 1 week. Muffins freeze well, up to 3 months.

Nutella and banana cookies: Ingredients: 1½ cups flour 1 cup sugar ½ tsp. baking soda ½ tsp. salt ¾ cup shortening 2 large mashed ripe bananas 1 egg 1¾ cup oats ¼ cup Nutella Directions: Preheat oven to 400 degrees F Sift flour, sugar, baking soda and salt together in a large bowl. Cut in shortening Beat in mashed ripe bananas and egg. Mix in oats. take a knife and "slice" nutella into batter with a knife. Don't mix it in completely, the stripes are what make them pretty! Spoon "drops" onto a greased cookie sheet. Bake at 400 degrees F for about 8-10 minutes.

You can frost these cookies if you would like too! Here is my easy buttercream recipe: ½ cup butter-softened, 3 Tbsp. milk, 2 tsp. vanilla, 1 box (16 oz.) powdered sugar. Beat all ingredients together. You can add more milk or powdered sugar to get it to the consistency you want it.

Nutella hot chocolate: Ingredients: 1 cup milk 2 Tbsp Nutella Directions: Combine milk and Nutella in a sauce pan over medium-low heat. Whisk until Nutella melts and milk gets hot.