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These Easy and Inexpensive Nutella Desserts Are All You Need In Life

BuzzFeed Food editors took to the test kitchen to make desserts that were a) easy, b) delicious, and c) full of Nutella. (As, arguably, all desserts should be.)

1. Nutella Cinnamon Rolls

Here's what you need for the rolls and the icing:

Start by unrolling crescent dough onto a flat surface.

Cut the dough into eight pieces:

Use a sharp knife or string, like baker's twine or unflavored dental floss. We went with string — just slide it underneath the dough, and pull up to cut. (You're less likely to smash down the roll this way.)

Place them in a greased muffin tin:

And bake at 350° until golden brown:

While they're baking, make the icing. (Full instructions at the bottom of this post!)

Let the rolls cool down before you frost them:

2. Easy Two-Ingredient Nutella Soft Serve

Here's all you need:

Slice bananas into chunks, then place them in the freezer:

Let them freeze for at least two hours.

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.

BTW, this is where the MaGiC happens:

While that's re-freezing, prep one of these:

Then scoop away:

3. Grilled Nutella & Marshmallow Sandwiches

Here's all you need:

Spread marshmallows and Nutella on two slices of bread, and place them in a buttered pan over medium-low heat:

Then construct a tower of power:

4. No-Bake Nutella Pie With Oreo Crust

Here's what you need for the pie and the Oreo crust:

To make the crust, pulse Oreos and a bit of melted butter in a food processor. Then press that mixture into a greased springform pan or pie tin.

We used a springform pan, since it's much easier to get the whole thing out in one piece.

To make the filling, combine Nutella, Cool Whip, softened cream cheese, and salt:

Scoop the filling into the crust:

Before serving, top with crushed hazelnuts or more Oreos:

And enjoy!

5. Slow Cooker Nutella Hot Chocolate

Here's all you need:

Combine cocoa powder, Nutella, and milk in a slow cooker, and cook for two hours on low:

Top it off with whipped cream or marshmallows:

Or preferably, bourbon:

*Bonus: Nutella-Covered Bacon

Here's what you need:

To make the Nutella as spreadable as possible, mix in a bit of coconut oil, then microwave it. This will liquify the mixture, making it much easier to work with:

Roast the bacon in the oven until it's extra crispy. Let cool, then apply the Nutella with a pastry brush or knife:

Then step back and admire your masterpiece:


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

Kosher salt

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.


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!


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.


4. No-Bake Nutella Pie with Oreo Crust

Serves 8


For the crust:

30 Oreos

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.


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.


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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