PEANUT BUTTER & NUTELLA OREOS CHEESECAKE BARS

Peanut Butter and Nutella Cheesecake Bars

adapted from Tide and Thyme


2 rows Oreo cookies (from a standard package), made into crumbs in the food processor

4 tablespoons butter, melted

16 ounces room temperature cream cheese

2 eggs

½ cup granulated sugar

¼ cup heavy cream

1 teaspoon vanilla 

1/3 cup Nutella

1/3 cup peanut butter


Preheat oven to 325 degrees F.  and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan.  Set aside.

Combine Oreo crumbs and melted butter in a medium bowl and stir well.  Press into the bottom of the pan.  Bake crust until set, about 12 minutes.  Set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture.  Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.

Return the rest of the cream cheese mix to the bowl and add the peanut butter.  Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged.  Cool completely on a wire rack.  Refrigerate for at least 3 hours before cutting into bars.

NUTELLA STUFFED FRECH TOAST STICKS

Ingredients:

16 slice white bread (remove all crusts)

Nutella

1 cup sugar

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  

Pour sugar in a bowl.  
Spread 1-2 tablespoons of Nutella on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with strawberry or raspberry jam, maple syrup and whipped cream.
adapted from My mom's local cookbook

STRAWBERRY AND NUTELLA BANANA CREPES WITH WHIPPED CREAM

Ingredients:

1 cup Gluten Free all purpose-Cup 4 Cup flour (Or regular flour)

2 eggs

3/4 cup milk

1 cup water (add slowly to see if you need it all)

2 Tablespoons melted butter

pinch salt

Directions:
Whisk all the above together.  Heat a lightly buttered crepe pan over medium high heat. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side.  Remove to a plate.  Top with 2 tablespoons nutella, sliced bananas, strawberries and whipped cream and fold in half.  Top with more cream and berries!  Dig in! Makes about 6-8 crepes.

****This recipe will work with regular flour too but add the water slowly as you may not need a full cup!

PISTACHIO CRUSTED FRENCH TOAST STUFFED WITH NUTELLA!

THIS RECIPE MAKES 4 FRENCH TOAST "SANDWICHES" -

8 OUNCES ROASTED & SALTED PISTACHIO NUT MEATS, GROUND COARSELY IN THE FOOD PROCESSOR

2 EGGS

NUTELLA FOR EACH "SANDWICH"

8 SLICES OF BREAD (I USED UDI'S GF WHITE-USE ANY KIND YOU LOVE!)

SPLASH HALF & HALF

BUTTER FOR FRYING

POUR THE PISTACHIOS IN ONE BOWL.  
BEAT THE EGGS AND HALF & HALF IN A DIFFERENT BOWL.
SPREAD ABOUT 1-2 TABLESPOONS NUTELLA ON EACH "SANDWICH" AND DIP IT INTO THE EGG, THEN THE PISTACHIOS.  ADD TO A HEATED SKILLET WITH MELTED BUTTER AND FRY UNTIL GOLDEN ON BOTH SIDES.  SERVE WITH POWDERED SUGAR, WHIPPED CREAM AND FRESH FRUIT!
HUGS & COOKIES ORIGINAL

LINKING AT CHEF IN TRAINING

 

MINI NUTELLA HEART PIES

WHAT'S BETTER THAN A HAND HELD PIE? A HAND HELD PIE STUFFED WITH NUTELLA!!!!!  ROLL OUT PILLSBURY DOUGH AND IF U DON'T HAVE A PIE MAKER, YOU CAN USE COOKIE CUTTERS!!!!   PLACE A COUPLE OF TABLESPOONS OF NUTELLA ON THE CENTER OF ONE.  BRUSH EDGES WITH A BEATEN EGG AND LAY THE OTHER HALF ON TOP. USE A FORK TO CRIMP EDGES.  BRUSH TOP WITH THE BEATEN EGG AND SPRINKLE ON COARSE SUGAR.  BAKE AT 400 FOR 10-15 MINS.  REMOVE AND IMMEDIATELY ADD SPRINKLES. THE HEAT WILL MAKE THEM STICK.

TRIPLE CHOCOLATE CHIP, BROWNED BUTTER & SEA SALT COOKIES STUFFED WITH NUTELLA!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
¾ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

Instructions
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown.   Takes several minutes.  Remove heat once brown and smelling nutty and yummy and pour into mixer bowl.  Let cool a few minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add the dry ingredients.  Fold in all of the chocolate chips.  Chill dough a few hours or in the freezer 1 hour!

Preheat the oven to 350 degrees F.  Line cookie sheet with parchment paper.   Roll a small ball of Dough and place a tsp. of nutella in the center.  Wrap it up so it is concealed and add more dough if needed to encase it.  Lightly press down tops, sprinkle with sea salt and
bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on  sheets.

Recipe adapted from ambitious kitchen

BANANA COOKIE BARS WITH NUTELLA FROSTING

THIS PICTURE IS A GF VERSION. RECIPES FOR BOTH ARE BELOW.

Banana Cookie Bars with Nutella Buttercream Icing

Cookies:

5 Cups Flour (USE 5C.JULES OR BETTER BATTER IF MAKING A GF VERSION)

2 sticks of butter; softened

1 1/2 cup white sugar

1/2 cup brown sugar

2 eggs (ORIGINAL CALLS FOR ONE BUT I USE 2)

2 teaspoons vanilla

1 teaspoon of salt

1/2 teaspoon baking soda

2 medium, ripe bananaS

Cream butter and sugars. Add eggS, bananas and vanilla. Beat till well combined and bananas are mashed. Add flour, salt and baking soda on low. Pour into 9x13 pan lined with nonstick foil and bake about 25 mins at 375 until set. Cool and Ice.

Icing:

6 ounces Nutella brand

1 stick of butter, softened

2 cups of powdered sugar

1/4 cup of milk

Cream butter & nutella and then slowly add the powdered sugar. Add milk slowly, until desired consistency is reached.

Recipe adapted from Chef In Training

linking at addicted to recipes

NUTELLA COOKIE SANDWICHES STUFFED WITH NUTELLA MARSHMALLOW CREAM

NUTELLA LOVERS....ARE YOU HERE? SOFT NUTELLA COOKIES FILLED WITH A SCRUMPTIOUS NUTELLA & MARSHMALLOW CREAM.....

Nutella Cookies:
1-1/2 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. unsalted butter, at room temperature
1/4 c. packed brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla extract
1 c. Nutella
EXTRA SUGAR FOR SPRINKLING

Nutella Creme Filling:
6 tbsp. unsalted butter, at room temperature
1/2 c. powdered sugar
1 tsp. vanilla extract
Pinch of salt
3/4 c. marshmallow fluff
1/2 c. Nutella

Directions:
Preheat oven to 375°F.
Beat the butter, brown sugar and sugar. Add egg. Add Nutella until combined. Add vanilla. Add flour, salt and baking soda until combined. Roll the dough into balls and space apart on parchment-lined baking sheets. Press the top of each ball gently with a fork and sprinkle with sugar. Bake 8-10 minutes and allow to cool on wire rack before frosting. DO NOT overbake these-they get too crunchy if you do.
For filling, beat butter. Add powdered sugar and beat until smooth. Stir in vanilla and salt. Mix in marshmallow creme and Nutella until fluffy. Place 1 to 2 tablespoons of filling onto half of cookies and top with remaining cookies to create sandwiches. Even better the next day!!
Recipe adapted from Bakingdom


linked at addicted to recipes

NUTELLA MEETS THE FLUFFERNUTTER!!!

I HAD A LOT OF FUN CREATING THESE! SITTING ON TOP OF HOMEMADE GRAHAM CRACKERS YOU WILL FIND THE MEETING OF NUTELLA & FLUFFERNUTTERS. YUP! NUTELLA, MARSHMALLOW FLUFF AND PEANUT BUTTER ALL JOIN TOGETHER FOR A DIP INTO DARK CHOCOLATE AND A DRIZZLE OF MILK CHOCOLATE!

FIRST MAKE THE GRAHAM CRACKERS:

INGREDIENTS:

1 1/2C. FLOUR

1 1/2C. GRAHAM FLOUR

1 TSP. BAKING SODA

1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)

1/2TSP SALT

2 STICKS BUTTER, SOFTENED

3/4C. LIGHT BROWN SUGAR

2T. HONEY

ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4" THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!

NUTELLA & CARAMEL HAZELNUT FUDGE

HERE IT IS!OPEN WIDE!

MMMMMMM!!!!!


THIS IS SOME CRAZY GOOD FUDGE AND THE BEST PART? IT'S GLUTEN FREE TOO!!!!!





Nutella and Sea Salt Caramel Chocolate Fudge

makes one 9×9 pan, about 50 pieces

Bottom Layer
1 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour into nonstick foil lined 9x9 pan

next layer: Sea Salt Caramel – adapted from Baked Cookbook
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
2 tablespoons light corn syrup
1 teaspoon Vanilla
1/4 cup sour cream
1c. chopped hazelnuts, toasted at 375 for 5 mins-mmm!In a small saucepan, combine the cream and the salt. Simmer over very low heat until the salt is dissolved. set aside. In a medium saucepan combine the sugar and corn syrup carefully. Cook over high heat until 350 degrees on candy thermometer, 6 to 8 minutes. Remove from the heat and let cool for one minute. Add the cream mixture and the vanilla carefully. Whisk in the sour cream. Let the caramel cool to room temp. Pour over bottom layer and top with 1c. chopped hazelnuts.

Middle Layer
4 Tbsp. Butter
1 cup Sugar
1/4 cup Evaporated Milk
1 7 oz. Jar Marshmallow Creme
2 teaspoons Vanilla
In a medium pan, melt butter. Add the sugar and evaporated milk. Boil 5 minutes, stirring constantly. Remove from heat and stir in vanilla and marshmallow creme. Pour mixture evenly over the previous layers.

Top Layer
1 cup Milk Chocolate Chips
1/4 cup Semi Sweet or Bittersweet Chocolate Chips
1/4 cup NutellaHeat Chocolate Chips in small bowl in the microwave until melted.Stir in Nutella until well combined. Pour on top!

Refrigerate for 3-4 hours, until firm. Cut into bite sized pieces. Caramel layer will be gooey, keep refrigerated until ready to serve.

recipe adapted from This recipe is from Doughmesstic!

NUTELLA CANDY BARS!

Happy "WORLD NUTELLA DAY!"

Nutella Candy Bars

BARS:
1 cup Nutella
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup melted butter

TOPPING:
4 Tablespoons Nutella
1 1/2 cups semi sweet chocolate chips.

In a mixer, combine the 1c. Nutella, graham cracker crumbs, powdered sugar.

Add the melted butter and stir to combine. Line a 9 by 12 baking pan with nonstick foil. Put the Nutella Candy Bar mix in the pan and press it down evenly.

For the topping:

Melt the 4 T. Nutella and 1 1/2 cups of semi sweet chocolate chips in the microwave.

Pour over the Nutella Candy Bars and spread it out evenly.

Refrigerate the Nutella Candy Bars for 1 hour. Cut into squares or bars.

Nutella Chocolate Chunk Cookies...

Chocolate Chunk Cookies with Nutella
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Nutella or Cocoa Hazel
2 large eggs, room temperature
1 tsp vanilla extract
3 cups (12 oz.) bittersweet chocolate (60-66%), coarsely chopped into 1/4-inch pieces or larger

1.  Preheat to 375.  Line baking with parchment paper.

2.  Sift together the flour, baking soda and salt in a bowl.

3.  Beat butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy.  Reduce the speed to medium-low, then add the Nutella and beat until smooth.  Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla.  Reduce the speed to low.  Gradually add the flour mixture, beating just until the dough comes together.  Stir in the chocolate pieces.

4.  Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed. 

5. Bake 9-11 minutes.  Makes 38 to 42 cookies

*If you like a chewier cookie, underbake them a little.  If you like crispy, then bake away.

Adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark