Type what you have

Ingredients

• ✓ chocolate-hazelnut spread
• milk
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Whisk in ½ cup chocolate-hazelnut spread and vanilla extract until incorporated and no chocolate specks remain. Do not let mixture come to a boil. Remove from heat; cool.
2. 2 Refrigerate mixture until cold, about 3 hours.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Meanwhile, place remaining ½ cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.
5. 5 Transfer gelato to an airtight freezer-safe container. Drizzle with melted chocolate-hazelnut spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.

By Kim's Cooking Now

Ingredients

• ✓ chocolate-hazelnut spread
• milk
• heavy cream
• white sugar
• egg yolk
• white sugar
• instant espresso powder
• vanilla extract
• bittersweet chocolate
• maraschino cherry
• whipped topping

Instructions

1. 1 Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
2. 2 Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
4. 4 To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.

By Katie Poppy

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• all-purpose flour
• cocoa powder
• baking powder
• kosher salt
• egg
• sugar
• butter
• vanilla extract
• bittersweet chocolate chip
• hazelnut
• milk chocolate candy wafer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out 1 puff pastry sheet and place on the prepared baking sheet.
3. 3 Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out second puff pastry sheet and place on top.
4. 4 Place a glass or Mason jar face-down in the center of puff pastry. Use a sharp knife to cut pastry into 4 equal strips, stopping at the border of the glass. Cut through each quarter to make 8 strips, then once more to produce a total of 16 equal strips, while keeping the center intact.
5. 5 Twist 2 strips away from each other; pull outward and seal seams together. Repeat with remaining strips until pastry resembles a star. Brush top with beaten egg.
6. 6 Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

By Fioa

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
• 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
• puff pastry
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Ingredients

• ✓ chocolate-hazelnut spread
• milk
• honey
• vanilla extract

Instructions

1. 1 Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container.
2. 2 Heat in microwave oven for 1 minute.
3. 3 Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.

By Kahlista

Ingredients

• ✓ chocolate-hazelnut spread
• peanut butter
• oatmeal cereal square
• pretzel rod

Instructions

1. 1 Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip.
2. 2 Dip pretzel rods into dip to make "broomsticks".

By sugarbean

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with nonstick spray.
2. 2 Roll out and separate crescent roll dough on a work surface.
3. 3 Place chocolate-hazelnut spread in a small resealable plastic bag, squeeze out excess air, and seal the bag; snip off one corner of the bag. Pipe chocolate-hazelnut spread onto each crescent roll, using a zig-zag motion.
4. 4 Roll up crescent roll dough, starting at larger edges. Place rolls on the prepared baking sheet.
5. 5 Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

By thedailygourmet

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
• crescent roll
• banana
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
3. 3 Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

By Tearin up the kitchen

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
• 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
• milk
• greek yogurt
• banana
• strawberry

Instructions

1. 1 Blend milk, yogurt, banana, strawberries, and chocolate-hazelnut spread together in a blender until smooth.

By Maggie T

Ingredients

• ✓ chocolate-hazelnut spread
• bread
• banana
• chocolate milk
• egg
• vanilla extract
• cinnamon
• butter

Instructions

1. 1 Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
2. 2 Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
3. 3 Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

By Nico

Ingredients

• ✓ chocolate-hazelnut spread
• banana
• ice cube
• vanilla fat-free yogurt

Instructions

1. 1 Combine frozen banana, ice, yogurt, and Nutella in a high-powered blender; blend until smooth.

By Tammy Lynn

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

Ingredients

• ✓ chocolate-hazelnut spread
• tea biscuit
• butter
• egg
• cocoa powder
• white sugar

Instructions

1. 1 Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
2. 2 Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
3. 3 Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.

By RitaCiu

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
• butter
• white sugar
• vanilla extract
• salt
• peanut butter
• rolled oat

Instructions

1. 1 Line an 8-inch baking dish with aluminum foil.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
3. 3 Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
4. 4 Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

By Plaidipus

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
• white bread
• peanut butter
• semisweet chocolate chip
• egg
• milk
• butter
• cinnamon sugar

Instructions

1. 1 Trim the bread crusts and use a rolling pin to flatten each slice into a square.
2. 2 Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
3. 3 Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
4. 4 Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
5. 5 Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

By lutzflcat

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
• all-purpose flour
• coconut flour
• cocoa powder
• baking powder
• almond milk
• vanilla extract

Instructions

1. 1 Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2. 2 Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3. 3 Let cake cool for 2 to 4 minutes.

By Sarah

Ingredients

• ✓ chocolate-hazelnut spread
• cinnamon bread
• milk
• egg
• vanilla extract
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
3. 3 Whisk together milk, beaten egg, and vanilla in a shallow bowl until smooth. Soak each sandwich in milk mixture until bread is moistened, about 15 seconds per side.
4. 4 Coat a nonstick pan with cooking spray and heat over medium-high heat.
5. 5 Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until the other side is browned, about 1 minute more.
6. 6 Enjoy!

By Anne Tomlinson