Nutella Recipes The Ultimate Collection

Nutella Recipes
The Ultimate Collection

Over 50 Delicious & Best Selling Recipes
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Nutella Recipes: The Ultimate Collection
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Table of Contents
1. COOKIES
1)
Bittersweet Nutella Cookies
2)
Nutella - Oreo Cookies
3)
Nutella - Marshmallow Cookies
4)
No-Bake Nutella Peanut Butter Cookies
5)
Chocolate Chip Nutella Cookies
6)
Crunchy Nutella Cookies
7)
Nutella Almond Cookies
2. MUFFINS AND CUPCAKES
8)
Nutella Banana Swirl Muffins
9)
Nutella - Caramel Cupcakes
10)
Nutella Mint Cupcakes
3. BARS
11)
12)
13)
14)
15)
Nutella - Almond Bars

Nutella Fruit Bars with Nuts
Nutella Shortbread Bars
Butterscotch Nutella Marshmallow Bars
Cherry - Filled Peanut Butter Nutella Bars
4. CAKES
16)
17)
18)
19)
20)
21)
22)
23)
24)
25)
26)
27)
28)
29)
30)
31)
32)
33)
34)
35)
36)
No - Bake Nutella Cheesecakes

Nutella Pockets
Nutella Brownies
Nutella Bundt Cake
Nutella Espresso Mug Cake with Fresh Raspberries
Nutella - Meringue Tart
Nutella - Butter Cake
Nutella Baklava
Firecracker Icebox Cake
Nutella Pie
Flourless Nutella Cake
Nutella Pretzel Brownies
Nutella - Pumpkin Pie
Black and White Cheesecake
Cinnamon - Nutella Cake
Apple Walnut Coffee Cake with Nutella
Chestnut, Apple and Nutella Cake
Little Red Riding Hood Cake
Nutella Marble Cake
Apple - Blackberry Cake
Nutella - Pear Cakes
37)
Nutella Biscotti
5. BREAD
38)
Nutella and Coconut Bread
39)
Nutella and Banana Bread
40)
Oatmeal Nutella Scones
6. DRINKS AND OTHER TREATS
41)
Nutella Hot Chocolate
42)
Nutella Eggnog
43)
Nutella Vanilla Yogurt Smoothie
44)
Nutella Buttercream Frosting
45)
Chocolate Nutella Fudge
46)
Nutella Yogurt Fruit Dip
47)
Nutella Ice Cream
48)
Nutella Marshmallow Mousse
49)
Nutella Creme Brulee
50)
Nutella Sea Salt Caramels
1. COOKIES
1) Bittersweet Nutella Cookies

Prep Time: 30 minutes
Cook Time: 20 minutes
Ready In: 50 minutes
Servings: 24
INGREDIENTS:
2/3 Cup Nutella
1/2 Cup powdered sugar
1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 Large egg
1 Teaspoon vanilla extract
2 Cups all-purpose flour
1/2 Teaspoon baking powder
Pinch of salt
1/4 Cup milk
2 ounces melted bittersweet chocolate
1/2 Cup peanuts, finely chopped
DIRECTIONS:
The Filling
1.
In a small bowl, combine the Nutella and powdered sugar and stir to combine. Then form 24 small
balls of Nutella. They should be about Teaspoon sized.
2.
Just roll the balls quickly to make them round. They dont have to be perfect. Lay them out on a
baking sheet lined with wax paper. Keep these on the small side.
Making the Cookie dough
1.
This cookie dough is pretty straightforward to make. Start by creaming your butter and sugar together
just like any cookie dough recipe. Once the mixture is light and fluffy, mix in the egg and vanilla
extract.
2.
Then in a separate bowl, melt the chocolate and milk together. You can either do this in the
microwave (be careful not to burn it) or over a double boiler.
3.
Let chocolate mixture cool to room temperature and then add it to dough. Finally, mix in all the dry
ingredients (flour, etc.) Try not to over-mix the dough. Once you have it all combined, scrape it out
onto a sheet of wax paper.
Making the Cookies
1.
Roll the chocolate dough out to about 1/4 inch thick. When rolling it, itll be easier if you add a
second sheet of wax paper on top of the dough. Then slice off about an inch-by-inch section of dough
and stick a Nutella ball right in the center.
2.
Using your hands, form the chocolate dough around the Nutella ball. It shouldnt be that hard to do.
Then just roll the dough into a ball and dunk it into the chopped peanuts.
3.
Roll that around until the ball of dough is completely covered. Then store the ball of dough on a
baking sheet lined with either a Silicon mat or parchment paper. You should be able to fit 12 cookies
on a standard baking sheet.
4.
Once you have all the cookies formed, use a measuring cup to slightly smash each ball down until its
flat.
Baking the cookies
1.
Bake these guys at 350 degrees for 8-10 minutes. They should be slightly soft when you take them out,
but theyll harden a bit as they cool.
2) Nutella - Oreo Cookies

Servings: 10 - 20
INGREDIENTS:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup Nutella
8 oreo cookies, crushed
DIRECTIONS:
1.
Preheat oven to 350F. Line an 8 x8 baking pan with parchment paper. In a small bowl, stir together
flour, baking soda, and baking powder. Set aside.
2.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually
blend in the dry ingredients until dough is formed.
3.
Remove half the dough and set aside. Add crushed oreos into the dough remaining in the mixer and
mix until oreo cookies are mixed throughout the dough. Remove cookies and cream dough and set
aside.
4.
Put back in remaining dough and add in 1/2 cup Nutella. Mix on medium speed until Nutella is
completely mixed into the dough. Put dough into baking pan. Press down and spread until it evenly
covers surface of pan. Place cookies and cream dough on top and do the same.
5.
Bake about 20 minutes in the preheated oven, or until the top begins to turn golden. Cool before
cutting and serving.
3) Nutella - Marshmallow Cookies

Servings: 20-30
INGREDIENTS:
Cookie
3 cups flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/4 tsp. cinnamon
12 tbsp. butter
3 eggs
1 egg yolk
Jar of Nutella (substitute: peanut butter)
Marshmallow
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tbsp. powdered gelatin
2 tbsp. cold water
2 egg whites
1/4 tsp. vanilla
Chocolate glaze
12 oz. semisweet chocolate
2 oz. cocoa butter or vegetable oil
DIRECTIONS:
1.
Combine the flour, sugar, salt, baking powder, baking soda and cinnamon in a mixer bowl. Add butter.
Using the paddle attachment mix at low speed until sandy.
Whisk together eggs and egg yolk in a small bowl and add it to the flour mixture. Mix until combined.
2.
Form the dough into a disk and wrap in plastic. Refrigerate for at least 1 hour. (You can chill the
dough up to 3 days if necessary.)
3.
When ready to bake the cookies, preheat your oven to 375 degrees (F) and line 1 or 2 baking sheets
with parchment paper.
4
Place the dough on a lightly floured surface and roll out to 1/8 thickness. These cookies can grow
quite tall if they are too thick so make sure the dough is evenly rolled. Use a round 1 1/2 inch cookie
cutter to cut out the dough. Place on the cookie sheet about 1/2 inch apart (they grow up, not out).
5.
Bake for 10 minutes or until light golden brown on top. Let cool completely on wire racks. These can
be stored in an airtight container or plastic bag overnight if you want to wait and proceed with the
recipe the next day.
Once cooled, evenly spread about 1/2 1 tsp. nutella (or peanut butter) on top of each cookie.
6.
Prep a pastry bag fitted with the tip you want to use and set that aside. You will also need a candy
thermometer.
7.
In a small/medium saucepan, combine 1/4 cup water, corn syrup, and sugar. Bring to boil and cook
until the thermometer registers 235 degrees (the soft-ball stage).
Meanwhile, sprinkle the gelatin in a small bowl filled with 2 tbsp. cold water and stir quickly. The
gelatin will solidify in the bowl.
8.
Remove the syrup from the stove, add in the gelatin and mix well. Set aside.
Whip the egg whites until soft peaks form. Pour in the syrup and vanilla. Continue whipping until stiff.
It just needs to be stiff enough to hold its shape; it will become stiffer as it dries, so be careful not to
overwhip or else it could become too stiff to pipe.
9.
Quickly transfer the marshmallow to your pastry bag. Pipe a kiss of marshmallow on top of each
cookie. Let cookies set at room temperature for 2 hours.
Melt chocolate and oil in a saucepan over low heat or in a double broiler.
Meanwhile, line a surface with wax paper and place the wire racks holding your cookies on top.
10.
Spoon the melted chocolate on top of each cookie, making sure they are completely covered (check
the nooks and crannies on all sides!). So as to not waste chocolate, I found the best practice was to
cover about half the cookies and let those dry until firm, about 1 hour. Then use a spatula to scrape the
chocolate off the wax paper (it comes off with almost no effort). Put it back in the saucepan with any
other leftover chocolate and melt over low heat again. Then proceed to cover the rest of the cookies.
Let all the cookies set for another hour or two.
4) No-Bake Nutella Peanut Butter Cookies

Servings: 20-30
INGREDIENTS:
3 tablespoons butter
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon unsweetened cocoa powder
1/4 cup peanut or hazelnut butter
3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
2 tablespoons hazelnut liqueur, like Frangelico (optional)
2 cups rolled oats
DIRECTIONS:
1.
In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk,
and cocoa powder and mix until combined. Stir in the peanut butter, Nutella, and Frangelico until
melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce
heat to lowest setting.
2.
Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a
parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.
5) Chocolate Chip Nutella Cookies

Cook Time: 11-13 minutes
Servings: 60
INGREDIENTS:
1 tbsp cornstarch
2 tbsp cold water
1 cup chocolate hazelnut spread (i.e. Nutella)
cup light cream cheese
cup shortening
1/3 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
cup white chocolate chips
cup butterscotch chips
DIRECTIONS:
1.
Preheat oven to 350F. Line baking sheets with parchment paper; set aside. Whisk together cornstarch
and cold water, set aside. Beat together hazelnut spread, cream cheese, shortening and sugar until
fluffy. Beat in cornstarch mixture, egg, and vanilla. Stir together flours, baking soda and salt in
separate bowl. Add dry ingredients to egg mixture and mix until combined. Stir in all the baking
chips.
2.
Drop spoonfuls at least 2 apart onto prepared baking sheets. Bake for 11 to 13 minutes.
6) Crunchy Nutella Cookies

Servings: 20-30
INGREDIENTS:
1/2 cup butter
1/2 cup Nutella
1/2 cup packed brown sugar
1 egg
1 1/3 cups flour
1/3 cup cocoa
1/2 teaspoon salt
1 cup chopped hazelnuts
DIRECTIONS:
1.
Cream together butter, Nutella, and both sugars. Add egg and vanilla extract, and mix well.
2.
Sift together the flour, cocoa, baking soda and salt. Add to creamed mixture and fold until dough
forms. Roll into 1-inch balls and dip one half of the ball into chopped hazelnuts.
3.
Place hazelnut side up on parchment lined baking sheet 3 inches apart. Press down slightly.
4.
Bake 10 minutes at 350 degrees F. Do not over-bake or cookies will be brittle. Drizzle with melted
chocolate of desired.
7) Nutella Almond Cookies

Servings: 27-30
INGREDIENTS:
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup nutella (Chocolate hazelnut spread. My grocery store keeps it next to the peanut butter)
1/2 cup sugar
1/2 cup brown sugar
1 egg
3/4 cup sliced almonds
3/4 cup semi-sweet chocolate chips
DIRECTIONS:
1.
Preheat the oven to 375 degrees F.
2.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and
set aside.
3.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using
an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat
until smooth, about 1 minute.
4.
Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add
the almonds and the chocolate chips and stir until just combined.
5.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds
about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal
spatula to transfer the cookies to a wire rack and let cool.
2. MUFFINS AND CUPCAKES
8) Nutella Banana Swirl Muffins

Servings: 18
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated suar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup chopped pecans
nutella
DIRECTIONS:
1.
Preheat oven to 350F. Line muffin pan with liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
2.
In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla
extract. Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.
3.
Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl
it into the batter.
4
Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Serve
warm or store in an airtight container until ready to serve.
9) Nutella - Caramel Cupcakes

Servings: 20-30
INGREDIENTS:
3 tbspn butter
1/4 cup Nutella
1/2 +2 tbspn brown sugar
1 egg
1 cups Flour
1/2 tspn baking powder
1/4 tspn baking soda
Pinch of salt
1/3 Cup Milk
DIRECTIONS:
1.
Combine the dry ingredients- flour, baking powder, salt and baking soda.
2.
In a large bowl, cream the butter, Nutella and brown sugar until light and fluffy. Add the egg and
vanilla and continue to mix well.
3.
Add the dry ingredients to the creamed mix alternately with milk and beat well. Fill the cupcake
moulds 3 /4 full and bake in a 350 degrees preheated oven for 15 minutes
10) Nutella Mint Cupcakes

Ready In: 1 hour
Servings: 20-30
INGREDIENTS:
6 oz (175g) Flour
5 oz (150g) Castor sugar
5 oz (150g) Butter
3 Eggs
1 Tsp Vanilla essence
1 Tsp Baking powder
Generous amount of Nesquick Chocolate
Copious amount of Nutella
Polo Peppermint
DIRECTIONS:
1.
Mix the sugar and butter together. Add in the lightly beaten eggs and vanilla. Add 4 tablespoons of
Nesquick Chocolate and as much Nutella as you like. Mix it all up with an electric mixer till its
smooth.
2.
Shift the flour and baking powder together and gradually add it to the mixture. Once everything is
beaten into a nice creamy batter, taste it! If it tastes sweet and chocolaty, youre good to move on to
baking. Otherwise, just add more of whatever it seems to be lacking.
3.
Set the oven to pre-heat up while you line your cupcake tray with the cake cases. Spoon in the batter
and pop the tray into the oven. It should take about 20 mins to rise.
4.
Prod them about 30 mins later. If they feel room temp-ish, bring out the jar of Nutella again! Spoon
Nutella over the crown and spread it over. Crush the mints and sprinkle over the Nutella coating.
3. BARS
11) Nutella - Almond Bars

Ready In: 2 hours
Servings: 10-20
INGREDIENTS:
1 cup Nutella
1 cup raw almonds
1/2 cup flaxseed meal
1/2 cup shredded coconut
DIRECTIONS:
1.
Line a square 8-by-8 pan (or smaller) with parchment paper. Place all of the ingredients in the bowl
of a food processor and blend until the mixture comes together and the almonds become small chunks,
about 2 minutes.
2.
Make sure you stop the processor to scrap down the sides. Transfer the mixture to the parchment lined
pan. Press the mixture into the pan, forming it into a square.
3.
Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating each
layer with wax paper, for up to 1 week. Enjoy!
12) Nutella Fruit Bars with Nuts

Ready In: 1 hour
Servings: 20-30
INGREDIENTS:
2 1/3 cups quick rolled oats
1/2 cup whole wheat flour
3/4 teaspoon salt
1 cup golden raisins
1 cup dried cranberries
3/4 cup chopped dried apricots
3/4 cup chopped pecans
1/3 cup toasted black sesame seeds (white sesame seeds can be substituted)
1/3 cup uncooked quinoa
2/3 cup Nutella
2 teaspoons vanilla extract
8 tablespoons (4 ounces) butter, melted
2/3 cup honey
1 1/2 tablespoons water
DIRECTIONS:
1.
Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 12 baking pan in one direction with
parchment paper (so that the parchment paper goes up two opposing sides). Lightly grease the
parchment paper and any part of the pan that is exposed.
2.
Stir together all the dry ingredients, including the fruit and nuts, in a large bowl. In a separate bowl,
whisk together the wet ingredients. Add the wet ingredients to the bowl containing the dry ingredients.
Toss everything together until the mixture is evenly combined (the mixture will be crumbly).
3.
Spread the mixture into the prepared pan, pressing firmly into the pan to form a firm layer.
4.
Bake the bars for 30 to 40 minutes, until the edges are starting to darken. The bars will seem
underbaked, but they will start to firm up as they cool. Cool the bars in the pan completely on a
cooling rack. Once cool, place the pan in the refrigerate to complete setting for approximately 30
minutes.
5.
After chilling, cut the bars into pieces with a sharp knife sprayed with cooking spray (helps prevent
the bars from sticking to the knife). Store in an airtight container, or wrapped individually in plastic
wrap, in the refrigerator. The bars will stay fresh in the refrigerator for up to about a week. The bars
also freeze well and will keep for up to about 5 months.
13) Nutella Shortbread Bars

Prep time: 30 minutes
Cook time: 50 minutes
Ready In: 1 hour 20 minutes
Servings: 20-30
INGREDIENTS:
Crust:
cup butter, softened
cup sugar
cup toasted ground hazelnuts
1 cup all-purpose flour
teaspoon salt
Filling:
3 large eggs
1 cup sugar
cup Nutella
cup all-purpose flour
DIRECTIONS:
1.
Preheat oven to 350. Grease an 8x8 baking pan. In a large bowl, cream together crust ingredients
until mixture is combined. Transfer to greased pan and press down evenly into the pan. Prick all over
with a fork. Bake for 15-18 minutes or until lightly golden brown.
2.
Meanwhile, in a large bowl, mix together the filling ingredients, whisking until smooth. Pour over
baked crust. Bake for 25-30 minutes or until the middle has puffed and just set. [Don't mistake the top
looking dry for it being set--that was my mistake. My gooey, delicious mistake.]
3.
Allow to cool completely before serving or, if you dont mind things a bit loose-slash-not-so-pretty
(think: the first piece of pie that never looks nice when you serve it), serve warm with ice cream.
14) Butterscotch Nutella Marshmallow

Bars
Servings: 20-30
INGREDIENTS:
Crust:
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) butter, softened to cool room temperature
2 large eggs
Filling:
3/4 cup Nutella (chocolate hazelnut spread)
1 1/2 cups mini marshmallows
3/4 cup butterscotch chips
DIRECTIONS:
1.
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil (leaving an overhang on each long
side for easy removal of the bars after they have cooled) and lightly coat the foil with cooking spray.
Set aside.
2.
In a large bowl, mix together the sugar, flour, salt and baking powder. Cut the butter into tablespoonsize pieces and add to the dry ingredients. Cut in the butter with a pastry blender or two knives until
the mixture is crumbly. Add the eggs and mix with your hands until the eggs are incorporated and the
mixture forms a cohesive mass (it will still be slightly crumbly but should come together). Set aside 2
cups of the mixture.
3.
Press the remaining dough into the prepared pan and bake for 11-12 minutes until the dough starts to
look slightly set and may be very lightly golden around the edges. Dont overbake at this point since it
will be baked again.
5.
While the crust is still hot, spoon dollops of Nutella over the top and smooth into an even layer with
an offset spatula or rubber spatula. Sprinkle marshmallows on top. Sprinkle on the butterscotch chips.
6.
Crumble the reserved dough over the top and bake 15-18 minutes, until the crust is lightly browned
and the marshmallows are puffy and golden. Cool the bars in the pan. Use the foil overhangs to
remove the bars and cut into pieces to serve.
15) Cherry - Filled Peanut Butter Nutella Bars

Servings: 16
INGREDIENTS:
1 1/2 cups pitted and halved cherries
1 tbsp flour
2.5 oz flour
1/2 tsp baking powder
pinch salt
1/4 cup rolled oats (not instant)
1/4 cup smooth peanut butter
2/3 cup brown sugar
2 tbsp vegetable oil
1 tbsp ground flaxseeds
2 tbsp warm water
3 oz flour
1/4 cup sugar
1 tbsp custard powder (optional, or substitute dry instant pudding mix)
pinch salt
1/3 cup Nutella
1 tsp vanilla
2 tbsp hot coffee or espresso
DIRECTIONS:
1.
Preheat oven to 325F, grease a 9" square pan.
2.
Toss cherries in the flour and set aside. In a small bowl, combine the first amounts of flour, baking
powder, salt and oats. Beat together peanut butter, brown sugar, oil, flaxseeds and water in a medium
bowl.
3.
Stir in the flour mixture until just combined. Spread in the prepared pan.
Scatter cherries in an even layer overtop. In a small bowl (you can use the same ones from the
previous steps, no need to wash) combine the second amount of flour, sugar, baking powder, custard
powder and salt.
4.
In the medium bowl mix Nutella, vanilla and coffee. Add the dry ingredients and stir just to blend.
Pour over the cherries and peanut butter layer.
5.
Bake on the lowest rack of the oven for 35-40 minutes, until tester comes out with slightly moist
crumbs. Chill before cutting and serving.
4. CAKES
16) No - Bake Nutella Cheesecakes

Ready In: 2 hours
Servings: 4-6
INGREDIENTS:
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
DIRECTIONS:
1.
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs
between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2.
In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla
and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no
streaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic
wrap and refrigerate for at least 2 hours before serving.
3.
If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped
hazelnuts.
17) Nutella Pockets

Servings: 35
INGREDIENTS:
1 cup (2 sticks) butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups flour
1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
Water, as needed
1/2 cup confectioners' sugar
Special equipment: 3-inch fluted biscuit cutter
DIRECTIONS:
1.
In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and
creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and
cover. Let the dough rest in the refrigerator for 30 minutes.
2.
Preheat the oven to 375 degrees F.
3.
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch
thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into
a ball and reroll to make more circles.
4.
Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap
water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a
crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and
serve.
18) Nutella Brownies

Ready In: 1 hour
Servings: 20-30
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 espresso powder, optional
1 tablespoon vanilla extract
10 ounce package Hershey's Milk Chocolate Baking Melts (or chocolate chips)
DIRECTIONS:
1.
Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
2.
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.
3.
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.
4.
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.
19) Nutella Bundt Cake

Cook Time: 45-55
Servings: 20-30
INGREDIENTS:
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup Nutella
1 cup whole milk
DIRECTIONS:
1.
Preheat oven to 350. Grease and flour a bundt pan. In a large bowl whisk to combine flour, baking
powder, and salt. In the bowl of a stand mixer cream sugar into the butter until light in color and fluffy
in texture, about three minutes. Add one egg at a time, then the Nutella.
2.
Pour in half the dry ingredient mixture, half the milk, the rest of the dry ingredients and the rest of the
milk; mix until just combined. Spread the (rather thick) batter into a prepared bundt pan and bake for
45-55 minutes.
3.
Top with confectioners sugar, or a dollop of whipped cream, to really gild the lily.
20) Nutella Espresso Mug Cake with Fresh

Raspberries
Ready In: 8 minutes
Servings: 1
INGREDIENTS:
4 tbsp flour
3 tbsp sugar
1 tsp espresso powder or instant coffee (I used Starbucks VIA Extra Bold)
1 egg
3 tbsp cocoa powder
3 tbsp Nutella
3 tbsp milk
2 tbsp vegetable oil
Pinch of salt
Whipped cream
Fresh raspberries (or strawberries, blueberries, etc)
DIRECTIONS:
1.
In a regular sized coffee mug (10oz), add egg and whisk lightly with a fork. Add milk, salt, espresso
powder, sugar, cocoa, and oil to the mug. Mix well. Add the Nutella and mix very well.
2.
Fold the flour in carefully with a fork. Be careful not to overmix, to ensure a smooth fluffy texture.
Microwave on high for 3 minutes. Allow to cool, and top with whipped cream and raspberries.
21) Nutella - Meringue Tart

Ready In: 1 hour
Servings: 8
INGREDIENTS:
300 g of organic plain flour
150 g of sugar
150 g of butter
1 packet of baking powder (about 17 g)
1 pinch of salt
3 eggs (1 whole egg + 2 yolks, do not throw the egg whites, youll need them for the meringue)
400 g of Nutella
80 g of shelled walnuts, or almonds, or hazelnuts
For the meringue
2 egg whites
4 tablespoons of sugar
DIRECTIONS:
1.
Mix the flour with the sugar, the salt and the baking powder. Add the diced butter and rub all the
ingredients with your fingertips as to make soft crumbles, just as grated Parmesan cheese.
2.
Beat a whole egg and two yolks in a bowl, then add them to the crumbles and keep rubbing the
ingredients with your fingertips until you have a nice and smooth ball of dough. Flatten the dough ball
with your hands, wrap it in clingfilm and let it rest in the fridge for at least one hour.
3.
Preheat oven to 180C.
4.
Divide the dough into two equal parts: line a 24 cm buttered round baking pan with half of the
shortcrust dough, then spread half of the Nutella on the pie and sprinkle with the chopped walnuts.
5.
Roll out the second part of shortcrust pastry in a disk big enough to cover the cake. Press the edges to
seal the pie and bake in the preheated oven for 40 minutes.
6.
Whip the egg whites until soft peaks form then gradually add 4 tablespoons of sugar, keeping on
whipping the egg whites until the meringue is firm and glossy.
7.
After 40 minutes of baking, when the cake is golden, remove it from the oven and spoon the meringue
over the cake, using a spatula or the back of a spoon to shape it and create some puffs of meringue.
8.
Stir quickly the leftover Nutella in the jar to heat it up, then drizzle it on the meringue and mix them
gently with a fork to form crazy doodles.
9.
Bake again the cake for 2 minutes, and as soon as the meringue gets firm on the surface and slightly
golden, remove from the oven and let it cool completely before you slice it.
22) Nutella - Butter Cake

Servings: 12
INGREDIENTS:
For the Cake
1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
1 large Egg
1/2 cup butter, melted
For Filling
8 oz cream cheese, softened
2 large eggs beaten
1 cup Nutella
1 teaspoon vanilla
2 cups powdered sugar
DIRECTIONS:
1.
Heat oven to 325 F and lightly grease 13x9-inch pan
2.
Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into
bottom of greased pan with fingers.
3.
For Filling: Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then
slowly and powdered sugar and beat until smooth.
4.
Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not
overbake, the center should be a little gooey). Dust with powdered sugar on top after cake has
cooled.
23) Nutella Baklava

Servings: 24
INGREDIENTS:
3/4 cup honey
1/2 cup water
1 cinnamon stick
1 cup Nutella spread
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
cooking spray
24 sheets frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
DIRECTIONS:
1.
Combine honey, water and cinnamon stick in a medium saucepan over low heat; stir until honey
dissolves. Increase heat to medium and cook (without stirring) for 7-10 minutes, or until a
thermometer reads 230 degrees. Take off heat, and cover to keep warm. Discard cinnamon stick.
2.
Preheat oven to 350 degrees. Place Nutella in a microwave-safe bowl; microwave for 45 seconds to
melt. Combine all nuts, cinnamon and salt in a small bowl. Toss to coat.
3.
Lightly coat a 9x13 baking pan with cooking spray. 1 phyllo sheet at a time, place lengthwise in
bottom of prepared pan allowing ends to extend over the edge slightly; brush evenly with butter.
Repeat with 5 phyllo sheets and butter. Spread 1/3 of nutella over the last phyllo sheet, in an even
layer. Sprinkle with 1/3 of nut mixture.
4.
Repeat process twice ending with 6 phyllo sheets on top of the last layer of nuts. Gently press into
pan.
5.
Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions, using a sharp knife. Bake at 350
degrees for 35 minutes, or until phyllo dough is golden brown. Remove from oven and drizzle with
honey. Cool; store at room temperature in an airtight container.
24) Firecracker Icebox Cake

Cook Time: 20-30 seconds
Servings: 10-20
INGREDIENTS:
1 cup Nutella
1/4 cup plus 2 tablespoons water
1 (16 ounce) frozen pound cake, defrosted
1 envelope gelatine
1 cup heavy cream
1 cup non-fat sour cream
2 cups mixed fresh berries such as strawberries, blackberries and blueberries, sliced
Nonstick cooking spray
DIRECTIONS:
1.
Spray inside of 9-inch round springform cake pan with nonstick cooking spray and line sides with
aluminum foil or plastic wrap.
2.
In medium bowl, whisk together Nutella and 1/4 cup water until smooth, creating rich Nutella syrup.
Set aside.
3.
Cut 15 width-wise slices (1/2-inch each) of pound cake with serrated knife and use 10 slices to line
pan's inside edge, pressing sides to form overlapping pattern. Place remaining 5 slices on bottom to
fill pan's base, cutting pieces as necessary to fill holes. Drizzle cake bottom with 1/4 cup Nutella
mixture.
4.
In large bowl, whip heavy cream until soft peaks form. Add sour cream and 1/2 cup Nutella mixture
and continue to beat until mixture once again holds soft peaks.
5.
Meanwhile, in small microwavable dish, place 2 tablespoons water and sprinkle with gelatine. Let
stand for 1 minute. Microwave on HIGH for 20 to 30 seconds to soften gelatin. Stir until gelatine
completely melts.
6.
Whisk melted gelatine into Nutella-cream mixture until completely blended to create mousse-like
texture.
7.
Layer bottom of cake with 1 cup mixed berries. Spread mousse over berries. Remove cake from pan
and place on serving dish. Drizzle with remaining Nutella syrup. Make decorative pattern on cake
with remaining 1 cup berries. Refrigerate for 1 hour before serving.
25) Nutella Pie

Servings: 8-12
INGREDIENTS:
1 cup white-whole wheat flour
1/4 cup dark cocoa powder
2 tablespoons raw sugar
1/4 cup sunflower oil
1/4 cup water (plus a few tablespoons to reach the right consistency)
1/2 teaspoon salt
Filling:
1 block of silken tofu (use a paper towel to absorb excess moisture)
6 ounces Nutella
3 ounces milk chocolate
2 tablespoons agave nectar
5 large strawberries (or more), sliced
DIRECTIONS:
1.
Preheat oven to 350 degrees F. Sift together the flour, cocoa powder, salt, and sugar. Add the oil and
water and mix until the dough is wet, but also crumbly. Lightly oil a 9-inch pie plate and then press
the dough into it to create your crust.
2.
Bake for between 13 and 15 minutes until firm, but not over-done. Let cool completely before adding
filling.
Filling:
1.
Put all ingredients in a food processor and blend until well incorporated.
Feel free to add more Nutella, if you like. Then when your pie crust has cooled, spread filling inside
with a spatula. Then top with the sliced strawberries. Put in your refrigerator to cool/set for 1 hour.
Serve with extra strawberries.
26) Flourless Nutella Cake

Prep Time: 10 mins
Cook Time: 25 mins
Ready In: 35 mins
Servings: 20-30
INGREDIENTS:
4 large or extra large eggs
8 1/2 ounces Nutella (weigh this out on a scale)
DIRECTIONS:
1.
Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom.
(One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment
paper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beat
eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg
consistency is the key to making this recipe work, so don't try to save time on this step. Eggs must be
beaten until triple in volume as that is what creates the cake.
2.
Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer.
Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of
the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no
egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing
bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because
otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to
do it all at once.
3.
Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake
cool completely before removing from pan and cutting and serving.
27) Nutella Pretzel Brownies

Prep Time: 15minutes
Servings: 10-20
INGREDIENTS:
2 cups pretzel crumbs
5 1/2 tablespoons unsalted butter
1 tablespoon brown sugar
1 box Betty Crocker fudge brownie mix
2 eggs
1/4 cup water
1/3 cup nutella
3/4 cup chopped pretzel M&M's
DIRECTIONS:
For the crust:
1.
Preheat oven to 350 F.
2.
In a bowl, stir together pretzel crumbs, unsalted butter and brown sugar. Press into a greased 9 x 13
glass baking dish. Bake for 10 minutes and allow to cool.
For the brownies:
1.
In a large bowl, stir together brownie mix, eggs, water, oil and nutella. Pour on top of cooled crust.
Top brownie batter with chopped pretzel M&M's.
2.
Bake for 30-32 minutes. Allow to cool completely before cutting (they will be very fudgy!)
28) Nutella - Pumpkin Pie

Ready In: 1 hour
Servings: 8-12
INGREDIENTS:
For the Crust:
1 and 1/2 cups gingersnap cookie crumbs
2 tablespoons granulated sugar
pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
For the Pie:
3 large eggs, room temperature
15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
1/2 cup heavy cream
1/2 cup dark brown sugar (may also use light brown sugar)
1 and 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup Nutella (or 4 oz melted quality chocolate)
DIRECTIONS:
1.
Preheat oven to 350F. Spray 9 or 8 inch pie dish with nonstick spray. Set aside. Grind up gingersnap
cookies into a fine crumb. Mix with melted butter, sugar, and salt. Press into prepared pie dish. Do
not press the crust far up the sides of the dish, or the cookies will end up burning. About halfway up
the sides. Bake crust for 10 minutes and allow to cool.
2.
In a large bowl, lightly whisk the eggs. Add the remaining ingredients (except for the Nutella) and stir
to combine. Pour the mixture into pie crust, reserving 1/2 cup. Mix the reserved cup of pie filling
with Nutella. Drop spoonfuls of Nutella mixture onto pie, swirling gently with a knife. Do not swirl
too much, just lightly.

3.
Bake at 350F for 40-45 minutes or until the filling is set. The center will still look wet but will not
jiggle too much. Allow to cool completely and serve at room temperature. Pie is good up to 1
week stored in the refrigerator.
29) Black and White Cheesecake

Cook Time: 1 hour
Servings: 12
INGREDIENTS:
8 ounces cream cheese, softened
2 cups heavy cream, divided
3/4 cup nutella, warmed slightly & divided (see instructions)
1 chocolate cookie pie crust
DIRECTIONS:
1.
In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy. In a
separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps. Whip the
remaining heavy cream until soft peaks form.
2.
Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
Alternately spoon the 2 batters into the pie crust, creating layers. Refrigerate for at least 1 hour and
serve!
30) Cinnamon - Nutella Cake

Cook Time: 1 hour 10 minutes
Servings: 12
INGREDIENTS:
6 ounces softened butter
6 ounces caster sugar or 6 ounces fine sugar
3 eggs
4 tablespoons milk
8 ounces self-rising flour
2 teaspoons ground cinnamon
6 tablespoons nutella or 6 tablespoons other brand chocolate hazelnut spread
2 ounces hazelnuts, roughly chopped
DIRECTIONS:
1.
Preheat the oven to 185C. Grease and line the base of an 8" round cake pan. Put butter, sugar, eggs,
flour, baking-powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or
with an electric mixer for 1-2 minutes until light and fluffy.
2.
Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four blobs. Top with
the remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella. Sprinkle with
the nuts.
3.
Bake for 1 hour to 1 hour 10 minutes or until risen, nicely browned and springs back when lightly
pressed (cover with foil if it starts to brown too quickly) Cool in the pan for 10 minutes, then turn out,
peel off the paper and cool on a wire rack. Wrap tightly in double-thick foil to keep fresh for up to a
week.
31) Apple Walnut Coffee Cake with Nutella

Servings:
INGREDIENTS:
1 1/2 cup Versameal Gluten Free Baking mix
3/4 cup chopped walnuts
1/3 cup brown sugar packed
1 teaspoon ground cinnamon
2 large eggs
1 cup apple cider or juice
1 tsp cider vinegar
1 tablespoon nutella warmed to where you can spoon it easily like a syrup
DIRECTIONS:
1.
Preheat oven to 350 degrees and lightly oil a 8x8 square pan
2.
Mix all ingredients except Nutella into a smooth batter. It will be thin but will thicken as it sits for
about a minute. Pour batter into greased pan and melt the nutella to a workable soft syrup like texture
by microwaving it approx. 20 seconds or set in a glass bowl or cup on top the heated oven while
mixing the other ingredients. Swirl melted Nutella into the batter when the batter is in the pan.
3.
Bake at 350 degrees approximately 25-30 minutes or until knife or toothpick comes out clean when
inserted near center. Don't overbake!!! Gluten grains tend to bake faster and brown easily.
32) Chestnut, Apple and Nutella Cake

Ready In: 1 hour
Servings: 10-20
INGREDIENTS:
10 oz (250 g) chestnut flour
2 and 1/2 glasses of milk
2 oz (50g) sugar
1 oz (25 g) pine seeds
2 oz (50g) raisins
7 oz (200g) apples
1 orange
oil
salt
2 spoons of Nutella
DIRECTIONS:
1.
Soften the raisins in hot water. Peel the apples and cut them in cubes. Grate the orange rind. Add
Nutella and a pinch of salt to the chestnut flour. Add then sugar and lemon rind, then the pine seeds,
the raisins and dilute with milk.
2.
Wet with oil a rectangular mould and pour the compound - it must be about 1 inch (2 cm) thick- add 4
spoons of oil and cook for 45 minutes in the oven at the temperature you usually use to cook cakes.
(356F)
33) Little Red Riding Hood Cake

Ready In: 1 hour
Servings: 8-12
INGREDIENTS:
25g Red Cherries
200 g All-purpose flour
100 g Butter ( soft)
3 Eggs
150g Sugar
1 pack Vanilla sugar
1 pack Backing powder
2 tablespoons Milk
2 tablespoons Nutella
For Cream Layer:
200 g Whipping Cream
3 packs Whipped cream stiffener (Sahnesteif )
250g cream cheese
2 packs Vanilla sugar
3 tablespoon s Sugar
For red topping:
1 pack red Glaze (Tortenguss)
Sherry juice
DIRECTIONS:
1.
Cut the cherries into halves removing its seeds. Preheat the oven to 180 degrees.
2.
Mix Butter, Sugar and Vanilla sugar . Add eggs one by one and beat well. Add milk. Combine flour
and baking powder separately and add to the beaten egg mixture using a sieve. Add it in 2-3 batches.
Mix well to make the cake batter.
3.
Pour 1/2 or more of the batter into a greased spring form, to make the white base. Take the left out
batter and mix it with Nutella. Spread this batter gently over the top of the batter in the spring form to
make the brown colored chocolate layer above it. Now place the cherries on top of the chocolate
layer.
4.
Bake for around 40 min. in the oven . Check by inserting a toothpick in the centre to see if its done, it
should come out clean.
5.
Next for tasty cream layer. Beat the whipping cream and add Whipped cream stiffener to it. Add
cream cheese, vanilla sugar & sugar to it and beat well. Pour the cheese mixture on top of the baked
base. Refrigerate it until all is set.
6.
For the Glaze, mix the glaze powder with the Cherry juice and heat in a pan. Let it cool for some 10
seconds. Pour the red mixture evenly on top of the cream layer. Place some cherries on top for
decoration.
34) Nutella Marble Cake

Cook Time: 1 hour 15 minutes
Servings: 20-30
INGREDIENTS:
1 1/2 cups flour
4 large eggs
2 tsp vanilla paste or essence
1/4 tsp salt
230g of butter
1 1/4 cups sugar
One 400g jar Nutella (I used only half of this)
DIRECTIONS:
1.
Preheat the oven to 175C. Lightly grease and flour a loaf pan. In a small bowl, lightly beat the eggs
with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2.
In a large bowl, using a mixer, cream the butter and sugar at medium-high speed utnil fluffy. With the
mixer at medium-low speed, gradually beat in the egg mixture until well mixed. Gradually add the
flour mixture beating at low speed between additions until just combined. Continue to beat for 30
seconds longer.
3.
Spread 1/3 of the batter in the loaf pan, then spread half of the Nutella on top. Repeat with another
third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella
into the batter with a butter knife. Do not overmix.
4.
Bake the cake for about 1 hour and 15 minutes, until a skewer inserted into the center comes out
clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up
and let cool completely, about 2 hours. Cut the cake into slices and serve. (just quietly I didnt
actually wait until the cake was cool and thought it would also make a great dessert).
35) Apple - Blackberry Cake

Servings: 10-20
INGREDIENTS:
2 apples
1 pack of blackberries (1/2 will do)
3 eggs
100-110 gram butter, melted (1/2 cup)
1 tsp baking powder
1/4 tsp salt
75 gram of plain flour (0.6 cup)
70 gram brown sugar (1/3 cup)
3 tablespoons of golden raisins
1/4 cup Nutella spread (1/4 of the small container)
DIRECTIONS:
1.
Sift the flour with the baking powder and set aside. Wash blackberries and leave to drain. Peel the
apples, cut into four pieces, remove core and and slice thinly. Preheat your oven to 180C (350F).
2.
Beat the eggs with a hand mixer, add sugar and salt and beat into a foamy mixture. Add the cooled
melted butter and Nutella and mix further. With a wooden spoon fold in the flour and apple slices.
Pour the batter into a round 9.5 mould and top with the blackberries.
3.
Bake for 30 35 min (a toothpick should come out clean when you pierce the cake with it). Remove
and let cool for a few min before unmolding. The cake comes out quite flat but that means it bakes
quickly! Delicious!
36) Nutella - Pear Cakes

Servings: 18
INGREDIENTS:
1 1/2 cups unbleached all-purpose flour
1/2 cup quick oats
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 cup peeled chopped pear ( I used Bartlett)
1/2 cup semi-sweet chocolate chips
1 large egg
2/3 cup buttermilk
1/2 cup coconut oil, melted
2/3 cup nutella
DIRECTIONS:
1.
Preheat the oven to 375F. Grease with butter or spray with nonstick spray a mini bundt pan
2.
Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl. Mix together
and and make a well in the center.
3.
In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella. Whisk
together until well combined. Pour into the well. and add chocolate chips.
4.
Fold wet mixture into dry until just moistened. Fill each pan with about 3/4 full. Bake about 18-20
minutes until a toothpick comes out clean. Let sit 3-5 minutes in pan , then turn over onto a cooling
rack. Store in a airtight container for up to 3 days.
37) Nutella Biscotti

Ready In: 1 hour
Servings: 36-48
INGREDIENTS:
2 tablespoons cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup sugar
1/2 cup nutella
1/2 cup chocolate chips
1/2 cup hazelnuts (optional)
DIRECTIONS:
1.
Preheat oven to 350F.
2.
Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Beat eggs in a
large bowl until frothy. Add sugar and continue beating on high for 2 minutes. Stir in Nutella. Add
flour mixture to egg mixture and stir until well combined.
Stir in chocolate chips and hazelnuts, if using.
3.
Divide dough into 2 or 3 logs with well floured hands and arrange on a parchment lined baking sheet.
Press logs into rectangles approximately 1/2 inch thick. Bake at 350F for 20 minutes. Remove from
oven. Turn down oven heat to 300F.
4.
Using a serrated knife, cut logs into 1/3-1/2 inch slices. Arrange on baking sheet and return to oven.
Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the
thickness of your slices). Remove to a wire rack to cool. Store in an airtight container.
5. BREAD
38) Nutella and Coconut Bread

Servings: 10-20
INGREDIENTS:
3 cups Flour
3/4 cup Brown Sugar
1 Tbls. baking powder
1/2 cup coconut (toasted first)
1 egg
1/2 cup Nutella
1 cup Milk (skim or whole)
1 tsp. vanilla
salt to taste
DIRECTIONS:
1.
Sift all dry ingredients together into a bowl (flour, sugar, baking powder, salt), then stir in toasted
coconut.
2.
In another bowl, Beat together the egg, milk, Nutella, and vanilla. Fold all ingredients together and
pour into a loaf pan.
3.
Cook in oven preheated to 350 F -- for 55 minutes. Let cool for a few minutes in the pan before
turning out.
39) Nutella and Banana Bread

Ready In: 1 hour
Servings: 10-20
INGREDIENTS:
2 cups plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup caster sugar
1/2 cup brown sugar
2 eggs, lightly beaten
4 ripe bananas, mashed
1/2 cup nutella
DIRECTIONS:
1.
Preheat oven to 180C Grease and line a 11cm x 21cm loaf pan.
2.
Sift the flour, baking powder and cinnamon into a large bowl. Stir in the sugars. In a separate bowl,
combine the eggs, oil and vanilla. Add to the dry ingredients with mashed banana and fold until just
combined.
3.
Pour the mixture into the loaf pan. Using a teaspoon, drop the Nutella across the top of the mixture,
then mix it into the cake mix by inserting a cake skewer or a knife into the cake batter and swirling it
around a couple of time.
4.
Cook for 50 minutes or until a skewer comes out clean. Turn out onto a rack and allow to cool for 10
minutes before slicing and serving.
40) Oatmeal Nutella Scones

Servings: 8 scones
INGREDIENTS:
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 teaspoon salt
1 cup quick cooking rolled oats
3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup well-shaken buttermilk
1 large egg, separated
1/2 cup Nutella
2 tablespoons raw sugar (optional)
DIRECTIONS:
1.
Adjust the rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with
parchment paper and set aside.
2.
In a large bowl, whisk together both flours, the brown sugar, baking soda, baking powder, salt, and
oats. Add the cold butter, and using a pastry cutter (or 2 forks), cut the butter into the flour mixture
until the butter is about the size of a pea and the mixture resembles chunky coarse sand.
3.
Measure out the buttermilk and add the egg yolk into the buttermilk and whisk to combine. Reserve
the egg white.
4.
Make a well in the dry ingredients and pour in the buttermilk and then the Nutella into the well. Using
clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes
together. Do not overwork the dough.
5.
Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch
diameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the dough
doesn't stick. Slightly beat the reserved egg white, and brush the top of the dough with it. Sprinkle
with the raw sugar if using.
6.
Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes, rotating the
baking sheet half way through. Bake until a toothpick comes out mostly clean.
7.
Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm or
allow to cool completely.
8.
Best eaten same day, but will keep stored in an airtight container for up to 2 days.
6. DRINKS AND OTHER TREATS
41) Nutella Hot Chocolate

Servings: 1
INGREDIENTS:
1 c milk
2 Tbsp Nutella
DIRECTIONS:
1. Combine milk and Nutella in a sauce pan over medium-low heat. Whisk until Nutella melts and
milk gets hot.
42) Nutella Eggnog

Servings: 12-16
INGREDIENTS:
8 eggs, separated
1/2 cup sugar
1/2 cup Nutella
3 cups whole milk
2 cups heavy cream
2 cups dark rum
Toasted hazelnuts, roughly crushed under a skillet
DIRECTIONS:
1.
Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds.
Increase speed to medium-high and, watching carefully, beat until they are about the consistency of
shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and
beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
2.
Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed
until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as
necessary, about 2 minutes total. Add Nutella and mix until homogenous, about 15 seconds. Add milk,
cream, and alcohol and mix on low speed to combine.
3.
Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture
until completely incorporated. Serve by ladling into goblets and garnishing with crushed toasted
hazelnuts.
43) Nutella Vanilla Yogurt Smoothie

Ready In: 7 minutes
Servings: 1-6
INGREDIENTS:
1/2 cup nutella
1 pint low-fat vanilla yogurt or 1 pint regular vanilla yogurt
1 cup skim milk
1 pint mixed fruit, frozen or 1 pint banana, cut into 1 inch pieces
DIRECTIONS:
1
Put all ingredients into blender and puree for 2 minutes or until smooth.
44) Nutella Buttercream Frosting

Servings: 24
INGREDIENTS:
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
1.5 pounds confectioners sugar, sifted
6-8 tablespoons heavy cream or milk
DIRECTIONS:
1.
In a large mixing bowl, cream butter and Nutella until well combined, thick and fluffy, about 5
minutes. Slowly add in confectioners sugar, and continue mixing until well blended.
2.
Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency.
Beat at high speed until frosting is smooth and fluffy, about 3 minutes.
45) Chocolate Nutella Fudge

Ready In: 3 hours
Servings: 50
INGREDIENTS:
Butter, for greasing pan
1 (14 oz. ) can sweetened condensed milk
1 tsp vanilla extract
8 oz. high-quality bittersweet (60% cacao) chocolate chips
1 cup Nutella, room temperature
3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
1/2 tsp (approximately) sea salt
DIRECTIONS:
1.
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment
paper, leaving a 2-inch overlap on the sides.
2.
In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla,
bittersweet chocolate chips, Nutella, and butter.
3.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level
should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate
chips are melted and the mixture is smooth, 5 to 7 minutes.
4.
Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea
salt. Refrigerate until the fudge is firm, at least 2 hours.
5.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge.
Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge
into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic
wrap and foil.
46) Nutella Yogurt Fruit Dip

Ready In: 5 minutes
Servings: 10
INGREDIENTS:
1 cup plain, nonfat Greek yogurt
1/2 cup Nutella
DIRECTIONS:
1.
Mix the yogurt and Nutella together in a small bowl until completely combined. Refrigerate until
ready to use. Serve with fresh cut fruit.
47) Nutella Ice Cream

Ready In: n/a
Servings: 1-3
INGREDIENTS:
1 cup Nutella
2 cups 18% coffee cream or half & half
DIRECTIONS:
1.
Warm the Nutella a bit in the microwave or on the stovetop, just to make it easier to blend; whisk in
the cream and pour into your ice cream maker. Freeze according to manufacturers directions. Eat, or
transfer to another container and put in the freezer to harden it up a bit.
48) Nutella Marshmallow Mousse

Ready In: 2 hours
Servings: 4
INGREDIENTS:
4 ounces marshmallows (about 2 cups of mini marshmallows or 16 large marshmallows)
1/4 cup whole milk
6 tablespoons Nutella chocolate-hazelnut spread
1 cup heavy whipping cream
DIRECTIONS:
1.
Using a strainer, rinse the mini marshmallows over cold running water. (Why rinse the
marshmallows? It removes the cornstarch and powdered sugar on the outside. Skip this step and you
won't have a smooth and silky mousse. Trust me.) In a microwave-safe bowl, combine
marshmallows, milk and Nutella. Microwave for 1 to 2 minutes. Mix until smooth. Set aside to cool.
2.
In another mixing bowl, beat the whipping cream to soft peaks. Take 1/4 of the whipped cream and
mix it into the Nutella mixture. Gently fold in the rest of the whipped cream. Transfer into margarita
glasses, goblets or ramekins. Cover with plastic wrap. Refrigerate for at least 2 hours before serving.
Garnish with whipped cream, shaved chocolate or fruit.
49) Nutella Creme Brulee

Cook Time: 40-45
Ready In: 4 hours
Servings: 2-6
INGREDIENTS:
4 cups heavy whipping cream
1 vanilla bean
6 egg yolks
1/2 cup sugar (plus additional for dusting)
4 tablespoons Nutella melted
Fresh Berries Optional for Garnish
DIRECTIONS:
1.
Preheat your oven to 325 degrees. In a large saucepan, add your cream. Slice your vanilla bean down
the center and scrape out the insides. Add bean & insides to the cream. Heat over medium high heat
until it comes to a boil. Remove from heat and set aside.
2.
While cream is cooling, add egg yolks and sugar into the mixer. Using your whisk attachment, whisk
until mixture is creamy and has a light color. Remove vanilla bean from cream and discard.
3.
Temper the egg mixture into the cream mixture by whisking it slowly to avoid scrambling your eggs.
Add in melted Nutella and continue mixing until everything is combined.
4.
Pour cream/egg mixture into ramekins. Filling to near the top. Place ramekins into a large casserole
ovenproof dish. Fill dish with warm water so that water level reaches half way up the sides of the
ramekins. This creates a water bath so that it will cook through evenly. Place dish into oven. Bake for
approx 40-45 minutes (until center is slightly jiggly and sides are firm)
5.
Remove ramekins from water bath with tongs. Transfer to a baking sheet and refridgerate for 3-4
hours or until mixture sets up completely. Remove crme brulee 15 minutes PRIOR to serving. Dust
the tops of each ramekin with sugar. Rolling the edges so that the sugar is distributed evenly. Using
your kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving.
6.
Garnish with fresh berries or whipped cream (or both!)
50) Nutella Sea Salt Caramels

Cook Time: until it reaches 230 degrees
Servings: 50+
INGREDIENTS:
14 tablespoons unsalted butter
3/4 cup light brown sugar
1/2 cup sugar
3/4 cup light corn syrup
2 teaspoons sea salt
1/4 cup heavy cream
2 teaspoons pure vanilla extract
2 tablespoons Nutella
fleur de sel to garnish
DIRECTIONS:
1.
In a heavy bottomed large sauce pan, add: butter, sugars, syrup, sea salt and cream. Bring to a boil
and stir until sugars are dissolved and mixture is well combined.
2.
Using a candy thermometer, when mixture reaches 230 degrees remove from heat and stir in vanilla
and Nutella.
3.
Allow to cool for a couple of minutes, then pour into an 88 pan that has been lined with parchment
paper.
4.
Allow to cool in pan slightly, sprinkle with fleur de sel and then refrigerate for several hours. Once
chilled, cut into small squares.
5.
Caramels can be wrapped individually in wax paper.
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The Ultimate Collection

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Encore Publishing Presents

Nutella - Almond Bars

No - Bake Nutella Cheesecakes

1) Bittersweet Nutella Cookies

2) Nutella - Oreo Cookies

3) Nutella - Marshmallow Cookies

4) No-Bake Nutella Peanut Butter Cookies

5) Chocolate Chip Nutella Cookies

6) Crunchy Nutella Cookies

7) Nutella Almond Cookies

2. MUFFINS AND CUPCAKES

8) Nutella Banana Swirl Muffins

9) Nutella - Caramel Cupcakes

10) Nutella Mint Cupcakes

11) Nutella - Almond Bars

12) Nutella Fruit Bars with Nuts

13) Nutella Shortbread Bars

14) Butterscotch Nutella Marshmallow

15) Cherry - Filled Peanut Butter Nutella Bars

16) No - Bake Nutella Cheesecakes

17) Nutella Pockets

18) Nutella Brownies

19) Nutella Bundt Cake

20) Nutella Espresso Mug Cake with Fresh

21) Nutella - Meringue Tart

22) Nutella - Butter Cake

23) Nutella Baklava

24) Firecracker Icebox Cake

25) Nutella Pie

26) Flourless Nutella Cake

27) Nutella Pretzel Brownies

28) Nutella - Pumpkin Pie

too much, just lightly.

29) Black and White Cheesecake

30) Cinnamon - Nutella Cake

31) Apple Walnut Coffee Cake with Nutella

32) Chestnut, Apple and Nutella Cake

33) Little Red Riding Hood Cake

34) Nutella Marble Cake

35) Apple - Blackberry Cake

36) Nutella - Pear Cakes

37) Nutella Biscotti

38) Nutella and Coconut Bread

39) Nutella and Banana Bread

40) Oatmeal Nutella Scones

6. DRINKS AND OTHER TREATS

41) Nutella Hot Chocolate

42) Nutella Eggnog

43) Nutella Vanilla Yogurt Smoothie

44) Nutella Buttercream Frosting

45) Chocolate Nutella Fudge

46) Nutella Yogurt Fruit Dip

47) Nutella Ice Cream

48) Nutella Marshmallow Mousse

49) Nutella Creme Brulee

50) Nutella Sea Salt Caramels

Enjoy our other publications

Thank You For Your Purchase!

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