Note: You can find all of the complete recipes at the bottom of this post.
2. 1. Nutella Cinnamon Rolls
Why make these?: These bite-sized rolls are super easy thanks to a of base of crescent dough. While they bake in a muffin tin, make the DIY icing: a quick mix of butter, cream cheese, sugar, and vanilla. (Yes, you can also use store-bought frosting. No, we won’t judge.)
3. Here’s what you need for the rolls and the icing:
4. Start by unrolling crescent dough onto a flat surface.
Spread on an even layer of Nutella and a dash of cinnamon, and roll it back up.
6. Place them in a greased muffin tin:
8. Let the rolls cool down before you frost them:
Then feast on the childhood snack of your dreams.
9. 2. Easy Two-Ingredient Nutella Soft Serve
Why make this?: Nutella + frozen bananas + food processor = creamy soft serve magic. This is the perfect starter for anyone who’s never made homemade ice cream before. It’s also a lighter alternative to it.
10. Here’s all you need:
If you have a big food processor, one banana might not be enough. In our recipe, we use two.
12. Pulse the frozen slices in a food processor. After about a minute, the consistency will change from chunky to creamy. Once that happens, add two scoops of Nutella, and pulse one more time.
13. BTW, this is where the MaGiC happens:
Stick this mixture back in the freezer for five minutes for a soft-serve consistency, or for longer if you want texture closer to traditional ice cream.
14. While that’s re-freezing, prep one of these:
~a toppings bar yes hi hello~
16. 3. Grilled Nutella & Marshmallow Sandwiches
Why make these?: Because they’re the dessert love child of s’mores and a grilled cheese.
17. Here’s all you need:
You could also use marshmallow fluff instead of regular marshmallows.
18. Spread marshmallows and Nutella on two slices of bread, and place them in a buttered pan over medium-low heat:
Once one side is golden brown, flip it.
19. Then construct a tower of power:
20. 4. No-Bake Nutella Pie With Oreo Crust
Why make this?: Because Nutella + Cool Whip + Oreos = the Trinity.
21. Here’s what you need for the pie and the Oreo crust:
25. Scoop the filling into the crust:
Then return this to the fridge this for 2 to 3 hours (or overnight) so everything can set.
26. Before serving, top with crushed hazelnuts or more Oreos:
27. And enjoy!
28. 5. Slow Cooker Nutella Hot Chocolate
Why make this? Because hot chocolate deserves to be served a) with heaps of Nutella, and b) by the gallon.
29. Here’s all you need:
You can also use whipped cream instead of (or along with) the marshmallows.
30. Combine cocoa powder, Nutella, and milk in a slow cooker, and cook for two hours on low:
(Want a smaller or quicker batch? You can make this on the stovetop too — just bring everything to a simmer over low heat.)
31. Top it off with whipped cream or marshmallows:
32. Or preferably, bourbon:
Because it’s winter and let’s just spike everything, OK?
33. *Bonus: Nutella-Covered Bacon
Why make this?: Why NOT make this? ¯\_(ツ)_/¯
34. Here’s what you need:
37. Then step back and admire your masterpiece:
Our work is done.
38. HERE ARE THE FULL RECIPES:
39. 1. Nutella Cinnamon Rolls
Makes 8 rolls
For the rolls:
Baking spray, for greasing the muffin tin
1 8-ounce can of refrigerated crescent roll dough
⅔ cup Nutella
1 ½ tablespoon cinnamon
For the icing:
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
1 1/2 cups powdered sugar
½ teaspoon vanilla extract
For the rolls:
1. Preheat oven to 350°F and grease a 12-muffin tin with butter or cooking spray.
2. Unroll the crescent sheet onto a clean work surface. (If the dough is sticking, sprinkle the work surface and the dough with all-purpose flour.) If your dough has perforated triangles, knead any seams together with your fingers, so that you have a smooth sheet.
3. Spread Nutella over the sheet in a smooth, thin layer, leaving about a 1/4 border on all sides, then sprinkle with cinnamon and a pinch of salt.
4. Starting from the bottom, carefully and tightly roll up the dough. Using string (like unflavored dental floss or baker’s twine), slice the dough into even-sized pieces, pulling up from underneath, being careful not to squash each roll as you go. (If you don’t have string, a sharp, serrated knife works too.)
5. Arrange the rolls in greased baking plate or pie pan (they should all be touching), or muffin tin. Bake at 350°F for 12 to 15 minutes, or until they’re just starting to brown.
6. Take the rolls out of the oven and let them cool for at least 20 minutes before icing.
For the icing:
1. With a rubber spatula or electric mixer, mix softened butter and cream cheese until fully combined. Sift in powdered sugar, mixing after every ¼ cup or so, then add the vanilla extract and stir until everything is smooth.
2. Once the rolls have cooled a bit, spread icing directly onto them with a knife.
40. 2. Easy Banana-Nutella Soft Serve
Makes 1 cup
2 large ripe bananas
2 tablespoons Nutella
Any toppings of choice: honey, sea salt, nuts, etc
1. Peel and slice ripe bananas into 1-inch chunks. Put the chunks in a ziploc bag or airtight container, and freeze for at least 2 hours.
2. In a food processor fitted with the blade attachment, blend the banana chunks until they’re the consistency of soft serve ice cream, stopping every 15 seconds to wipe down the sides of the food processor. Depending on your food processor, this will take roughly a minute or two. Once you’ve reached a creamy consistency, add the your Nutella, and blend until thoroughly combined.
3. Return the mixture to the freezer for 5 minutes for more of a soft-serve consistency, or for longer if you prefer texture to be closer to traditional ice cream. Sprinkle on your favorite toppings and enjoy!
41. 3. Grilled Nutella & Marshmallow Sandwiches
Makes 2 sandwiches
4 slices soft white bread
2 tablespoons Nutella (or more, or less — depending on your taste!)
40 mini marshmallows*
2 tablespoons butter, divided
*You can also sub in 2 tablespoons (or more!) of marshmallow fluff.
1. Spread Nutella on two slices of bread, 1 tablespoon on each slice. Spread marshmallows out evenly on the other two slices, 20 on each each slice. Pair them together to make two sandwiches.
2. Heat a small skillet or grill pan over medium-low heat, then melt half a tablespoon of butter in the skillet. Put one sandwich in the skillet and cook until the underside is golden brown, about a minute and a half. Add another half a tablespoon of butter to the skillet, flip the sandwich and cook until both sides are golden brown and the marshmallows are melted, about a minute and a half.
3. Wait a minute before slicing, just so that the hot filling doesn’t burn you.
42. 4. No-Bake Nutella Pie with Oreo Crust
For the crust:
2/3 cup butter, melted
For the pie filling:
1 cup nutella
1 8-ounce package cream cheese, at room temperature
Pinch of salt
1 8-ounce container cool whip, defrosted
1/2 cup chopped hazelnuts (optional garnish)
For the crust:
1. In a food processor fitted with the blade attachment, pulse the Oreos until they’re finely ground crumbs.
2. Add the melted butter to the crumbs, and pulse just to combine.
3. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.
4. Press crust mixture firmly and evenly onto the bottom and around the sides of a springform pan or pie pan. Refrigerate for at least 20 minutes before filling, to allow the crust to set.
For the filling:
1. In a large mixing bowl, combine the nutella cream cheese, and a pinch of salt. Beat with an electric hand mixer thoroughly combined. (Note: If you don’t have an electric mixer, you can use a wooden spoon or spatula. It’ll just take more time and elbow grease.)
2. Add the Cool Whip, then use a wooden spoon or rubber spatula and fold everything together until there are no streaks left.
3. Pour the filling mixture into the Oreo crust. Refrigerate for 2-3 hours before serving. Garnish with chopped hazelnuts and more crushed Oreos, if you want.
If you want to garnish with toasted hazelnuts:
Put your chopped nuts in a large skillet over medium low heat and toast them, stirring often, until they’re fragrant and lightly browned, about 5 minutes.
43. 5. Slow Cooker Nutella Hot Chocolate
Makes 6 servings
8 cups whole milk
1/4 cup cocoa powder
1 13-ounce jar nutella
Toppings of choice (whipped cream, marshmallows, chocolate syrup)
In a slow cooker: Put all ingredients in the slow cooker and cook for 2 hours on low, stirring occasionally. Keep on warm setting until ready to serve.
On a stovetop: Bring ingredients to a simmer over low heat, stirring frequently until everything is combined.
PRO TIP: This tastes great with a shot of bourbon in every serving, if that’s your kind of thing.
44. 6. Crispy Nutella-Covered Bacon
1 pound thick-cut bacon (12 strips)
1 cup Nutella
1/3 cup coconut oil
Sea salt to garnish (optional)
1. Preheat oven to 400°F degrees and fit a large, rimmed baking sheet with a baking rack.
2. Lay the bacon strips flat on the baking rack and bake until the bacon is very crispy, 20-25 minutes.
3. Put the Nutella and coconut oil in a small microwave-safe bowl, and microwave it until the coconut oil is melted and the Nutella is soft, about 45 seconds. Stir together to thoroughly combine. Let the bacon cool to room temperature, then use a pastry brush or knife to coat each piece with the Nutella mixture on both sides. Refrigerate on a baking rack for at least half an hour, so that the Nutella hardens.
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