Nutella Smores Fudge Recipes

NUTELLA® S'MORES RAVIOLI

Steps:

• Beat egg in a bowl and set aside.
• Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
• Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
• Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
• Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

S'MORES FUDGE

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.

S'MORES NUTELLA® BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil, leaving a 2-inch overhang on 2 sides. Grease the foil.
• Break graham crackers into the bowl of a food processor. Process into crumbs. Add melted butter and sugar; process until mixture resembles wet sand.
• Pour graham cracker mixture into the prepared baking pan. Press down flat using the bottom of a glass.
• Bake in the preheated oven until crust is set, 12 to 15 minutes.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Mix in chocolate-hazelnut spread and cinnamon.
• Pour chocolate mixture over the crust; level out with a spoon. Press marshmallows into the chocolate, covering it completely.
• Place baking pan in the refrigerator until chocolate firms up, about 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Toast marshmallows under the broiler for 1 to 2 minutes. Cut s'mores into bars.