Type what you have

Ingredients

• ✓ chocolate hazelnut spread
• milk
• heavy cream
• white sugar
• egg yolk
• instant espresso powder
• vanilla extract

Instructions

1. 1 Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2. 2 Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
3. 3 Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
4. 4 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.

By Katie Poppy

Ingredients

• ✓ chocolate hazelnut spread
• milk
• pear
• yogurt
• hazelnut

Instructions

1. 1 Stir together chocolate-hazelnut spread and milk.
2. 2 Spread the pear slices on a large plate and drizzle with yogurt and hazelnut spread mixture. Sprinkle with hazelnuts and serve.

By Yoplait

Ingredients

• ✓ chocolate hazelnut spread
• crepe
• banana
• whipped cream

Instructions

1. 1 Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

By Christine Laliberte

Ingredients

• ✓ chocolate hazelnut spread
• phyllo dough
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
3. 3 Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
4. 4 Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.

By ainsliek

Ingredients

• ✓ chocolate hazelnut spread
• graham cracker crust
• cream cheese
• whipped topping

Instructions

1. 1 Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
2. 2 Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
3. 3 Refrigerate until well chilled, 4 hours to overnight.

By Christina

Ingredients

• ✓ chocolate hazelnut spread
• puff pastry
• raspberry jam
• egg
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

By allison125

Ingredients

• ✓ chocolate hazelnut spread
• cream cheese
• white sugar
• vanilla extract
• graham cracker crust

Instructions

1. 1 In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

By LAURABEATTY

Ingredients

• ✓ chocolate hazelnut spread
• cream cheese
• cream cheese
• mixed berry
• milk
• vanilla extract
• butter
• sugar
• cinnamon
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
3. 3 Pour melted butter into a shallow bowl.
4. 4 Combine sugar and cinnamon in a separate shallow bowl.
5. 5 Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
6. 6 Bake in the preheated oven until lightly golden, 15 to 20 minutes.

By Tyni

Ingredients

• ✓ chocolate hazelnut spread
• egg
• salt
• white sugar
• vegetable oil
• vanilla extract
• all-purpose flour
• baking powder
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
2. 2 Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
3. 3 Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
4. 4 Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
5. 5 Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
6. 6 Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.

By FrancescaM

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
2. 2 Combine flour, baking soda, and salt in a medium bowl. Set aside.
3. 3 Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
4. 4 Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
5. 5 Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
6. 6 Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

By heyydonttellkiss

Ingredients

• ✓ chocolate hazelnut spread
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• oat
• pecan
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats or aluminum foil, shiny side down.
2. 2 Beat melted butter, white sugar, and brown sugar together using an electric mixer in a large bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract. Stir oats, pecans, and baking powder into the batter.
3. 3 Drop batter onto the prepared sheets, 1 teaspoon at a time, spaced 3 inches apart; batter will spread out very thinly while baking.
4. 4 Bake in the preheated oven, watching very carefully, until edges just start to brown, 6 to 8 minutes. Keep cookies on the baking sheets; they will finish baking as they cool and harden. Cool completely before removing from the baking sheets, at least 10 minutes.
5. 5 Choose 2 cookies that are the same size. Spread chocolate-hazelnut spread very thinly on 1 cookie and sandwich the other on top. Continue until all the cookies are paired and filled.

By flutewoman3

Ingredients

• ✓ chocolate hazelnut spread
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• food coloring
• all-purpose flour
• baking powder
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ chocolate hazelnut spread
• pizza crust
• butter
• granulated sugar
• cinnamon
• whipped cream
• sour cream
• vanilla extract
• strawberry
• banana

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
2. 2 Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
3. 3 Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
4. 4 Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

By Gay Lea Foods Co-operative®

Ingredients

• ✓ chocolate hazelnut spread
• white sugar
• water
• heavy cream
• sea salt
• cocoa powder
• chocolate chip
• sea salt

Instructions

1. 1 Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.
2. 2 Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.
3. 3 Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.
4. 4 Spread cocoa powder into the bottom of a wide, shallow bowl.
5. 5 Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.
6. 6 Line a 13x9x2-inch baking sheet with aluminum foil.
7. 7 Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.
8. 8 Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.
9. 9 Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.

By MariaTheSoaper

Ingredients

• ✓ chocolate hazelnut spread
• all-purpose flour
• baking powder
• salt
• cinnamon
• white sugar
• milk
• vegetable oil
• egg
• vanilla extract
• butter
• white sugar
• cinnamon
• powdered sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. 2 Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
3. 3 Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
4. 4 Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
5. 5 Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
6. 6 Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
7. 7 Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

By lilemdo