Type what you have

Ingredients

• ✓ chocolate-hazelnut spread
• wonton wrapper
• cooking spray

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ chocolate-hazelnut spread
• whipped topping
• milk

Instructions

1. 1 Blend whipped topping, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
2. 2 Pour mixture into four popsicle molds and attach the lids. Freeze until solid, 3 to 5 hours.

By starangel886

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• hazelnut
• egg
• water

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
3. 3 Whisk together egg and water in a small bowl until well combined. Brush egg wash over the edges of each pastry triangle; press to seal. Arrange turnovers in a single layer in the air fryer basket.
4. 4 Cook in batches in the preheated air fryer until well browned, 5 to 7 minutes per batch. Cool turnovers on a wire rack.

By Allrecipes

Ingredients

• ✓ chocolate-hazelnut spread
• biscuit dough
• cooking spray
• butter
• powdered sugar

Instructions

1. 1 Lightly flour a clean work surface and a rolling pin.
2. 2 Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
4. 4 Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
5. 5 Air fry until golden browned and puffed up, about 5 minutes.
6. 6 Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

By Bren

Ingredients

• ✓ chocolate-hazelnut spread
• graham cracker crust
• heavy cream
• peanut butter
• cream cheese
• sweetened condensed milk

Instructions

1. 1 Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
2. 2 Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
3. 3 Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

By dan4th1

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• cocoa powder
• powdered sugar
• vanilla extract
• milk

Instructions

1. 1 Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
2. 2 Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

By Millie

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• confectioners' sugar
• heavy cream
• hazelnut extract
• vanilla extract
• salt

Instructions

1. 1 Combine butter and chocolate-hazelnut spread in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium.
2. 2 Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer to high and beat for 10 to 20 seconds.
3. 3 Add cream, hazelnut extract, vanilla, and salt. Beat until smooth.

By Vanessa Correia

Ingredients

• ✓ chocolate-hazelnut spread
• self-rising flour
• white sugar
• egg
• cocoa powder
• milk
• vegetable oil

Instructions

1. 1 Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth.
2. 2 Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.

By Heather Scott

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• butter
• milk
• cocoa powder
• vanilla extract
• oat

Instructions

1. 1 Combine sugar, butter, milk, and cocoa in a medium saucepan over medium heat; stir until smooth. Bring to a rolling boil; continue to boil for at least 1 minute.
2. 2 Remove from heat. Stir in chocolate-hazelnut spread and vanilla until dissolved. Return the pot to the still-warm burner, or the lowest setting on a gas stove, and add oats. Mix well.
3. 3 Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto a sheet of wax paper. Let cookies set before serving.

By TSHart

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• puff pastry
• banana
• cream cheese
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
2. 2 Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
3. 3 Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
5. 5 Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
6. 6 Pipe or spoon cream cheese frosting on over banana slices.

By shazzieau

Ingredients

• ✓ chocolate-hazelnut spread
• heavy cream
• semisweet chocolate chip
• baking spray
• flour
• cookie dough
• miniature marshmallow
• sprinkle
• pretzel

Instructions

1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• baking powder
• white sugar
• cream cheese
• plain yogurt
• egg
• vanilla bean paste

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
3. 3 Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
4. 4 Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

By Buckwheat Queen

Ingredients

• ✓ chocolate-hazelnut spread
• whole wheat flour
• white sugar
• baking powder
• banana
• milk
• vegetable oil
• vanilla extract

Instructions

1. 1 Combine flour, sugar, and baking powder in a bowl. Combine banana, milk, oil, and vanilla extract in a microwave-safe bowl; stir in flour mixture until batter is smooth.
2. 2 Microwave until cake is cooked through, about 2 minutes. Cool slightly; spread chocolate-hazelnut spread on top.

By naynayy

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• milk chocolate chip
• hazelnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
2. 2 Cream butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Mix in chocolate-hazelnut spread until well combined. Gradually mix in flour and cocoa powder. Stir in chocolate chips and hazelnuts.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more. Serve cookies warm or transfer to a wire rack to cool completely.

By Mai Kitchen

Ingredients

• ✓ chocolate-hazelnut spread
• self-rising flour
• white sugar
• egg
• vegetable oil
• milk
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Stir self-rising flour, sugar, egg, oil, milk, cocoa powder, chocolate-hazelnut spread, vanilla, and a pinch of salt together in a large mug until batter is smooth.
2. 2 Cook in the microwave on full power until cake has risen in the mug and is set in the center, 1 minute and 30 seconds to 2 minutes and 30 seconds.

By Kitty

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• butter
• dark chocolate chip
• white sugar
• egg
• heavy cream
• vanilla extract
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
3. 3 Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
4. 4 Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.

By Meagan Siddiqui

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• hazelnut liqueur
• all-purpose flour
• cocoa powder
• salt
• white sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
2. 2 Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
3. 3 Whisk flour, cocoa powder, and salt together in a bowl.
4. 4 Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

By rmazzara

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• cocoa powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• hazelnut
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
3. 3 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
4. 4 Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
5. 5 Bake in preheated oven until edges look dry and cookies are fragrant, about 10 to 12 minutes. Allow to cool briefly on baking sheet before transferring to a wire rack.

By Carmella DiNardo

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• bread
• evaporated milk
• white sugar
• brown sugar
• egg
• vanilla extract
• cinnamon
• salt
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.
2. 2 Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.
3. 3 Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.
4. 4 Add melted butter to bread pieces in the pie dish and toss to combine.
5. 5 Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

By easma

Ingredients

• ✓ chocolate-hazelnut spread
• parchment paper
• all-purpose flour
• cocoa powder
• salt
• butter
• powdered sugar
• hazelnut extract
• vanilla extract
• egg
• semisweet chocolate chip
• almond butter
• peanut butter

Instructions

1. 1 Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
3. 3 Cover and chill about 1 hour or until dough is easy to handle.
4. 4 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
5. 5 Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6. 6 Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

By Reynolds KitchensR

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• all-purpose flour
• cocoa powder
• salt
• baking soda
• egg
• white sugar
• vanilla extract
• butter
• heavy cream
• powdered sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
2. 2 Make cake: Sift flour, cocoa powder, salt, and baking soda together in a medium bowl.
3. 3 Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
5. 5 Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
6. 6 Make filling: Whip cream, powdered sugar, and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.
7. 7 Unroll cake and spread evenly with filling. Roll up cake with filling, keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.

By VTP

Ingredients

• ✓ chocolate-hazelnut spread
• shortening
• heavy cream
• bittersweet chocolate
• heavy cream
• kosher salt
• vanilla extract
• confectioners' sugar
• butter
• shortening
• heavy cream
• bittersweet chocolate
• water
• vanilla extract
• egg
• vegetable oil
• milk
• espresso powder
• salt
• baking soda
• baking powder
• cocoa powder
• white sugar
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
2. 2 Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
4. 4 Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
5. 5 To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
6. 6 To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
7. 7 Frost entire cake with buttercream frosting and chill for at least 1 hour.
8. 8 For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

By Mama Fresh

Ingredients

• ✓ chocolate-hazelnut spread
• tortilla
• banana

Instructions

1. 1 Put tortilla on a microwave-safe plate and warm in the microwave for about 10 seconds.
2. 2 Spread chocolate-hazelnut spread evenly over tortilla, covering completely.
3. 3 Place banana near one edge of tortilla and roll tortilla around banana. Cut in half.

By Amy Birkner Brown

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• hazelnut

Instructions

1. 1 Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
2. 2 Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
5. 5 Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

By DENMOZZ

Ingredients

• ✓ chocolate-hazelnut spread
• chocolate chip cookie
• chocolate sprinkle
• marshmallow

Instructions

1. 1 Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
2. 2 Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
3. 3 Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

By Faith N

Ingredients

• ✓ chocolate-hazelnut spread
• peanut butter chip
• all-purpose flour
• egg
• brown sugar

Instructions

1. 1 Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
4. 4 Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

By dollopingditz

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• crescent roll
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
3. 3 Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
4. 4 Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
5. 5 Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• milk
• butter
• gluten-free oat

Instructions

1. 1 Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
2. 2 Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
3. 3 Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.

By david

Ingredients

• ✓ chocolate-hazelnut spread
• graham cracker crumb
• baking soda
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• butter
• milk
• cinnamon chip
• rolled oat

Instructions

1. 1 Line baking sheets with parchment paper.
2. 2 Combine sugar, butter, and milk in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat and stir in cinnamon chips and chocolate-hazelnut spread until melted. Fold oats into mixture.
3. 3 Drop mixture by walnut-size spoonfuls onto the prepared baking sheets.

By sueb