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5 Decadent Things To Make With Nutella

5 Decadent Things To Make With Nutella
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Supereasy truffles, the craziest banana bread ever...and more treats you can make with the wondrous chocolate-hazelnut spread.
By Lynn Andriani

A Serious Makeover For A Classic Quick Bread
Lynn Andriani
Nutella, meet...Banana

Why it works: As if we didn't love banana bread enough already (hello, cake for breakfast), swirling Nutella into the batter has made us swoon even more. Parisian crêpe stalls do big business selling thin pancakes a la "Nutella-banane," and it's easy to see why: The tropical fruit, sweet chocolate and toasty hazelnut are a terrific combination.

Get the recipe: Nutella Banana Bread
An Upgrade For An Unassuming Cracker
Grand Central Publishing
Nutella, meet...Saltines

Why it works: If you've got a thing for salty sweets, this crunchy-smooth, no-bake dessert will definitely speak to you. Even if you aren't obsessed with savory desserts, it's irresistible: a triple-decker sandwich made from crackers and Nutella, bound together around the edges with chocolates and sprinkles.

Get the recipe: The Nani
An Ultrasimple (Yet So-Delicious) Brownie
Jonny Valiant
Nutella, meet...Eggs, flour and not much else

Why it works: The chocolate-hazelnut spread is rich enough to bake up into a wonderfully fudgy brownie; all it needs is some flour, salt and eggs. This ultimate eleventh-hour recipe works in a traditional square pan, or you can spoon the batter into muffin cups and make individual treats.

Get the recipe: Chocolate-Hazelnut Brownies
The "I Don't Know How To Make Truffles" Truffle
Thinkstock
Nutella, meet...Brownie mix

Why it works: The soft candies known as truffles may sell for $3 a piece at high-end chocolate shops, but making your own is as basic as stirring together dry brownie mix, a jar of Nutella, water and corn syrup. You mix and roll the ingredients into balls and coat them in whatever toppings you'd like, from crushed toffee bits to toasted nuts and coconut.

Get the recipe: Brownie Truffles
The Bar Cookie-Candy Hybrid
Rachel Been
Nutella, meet...Cornflakes

Why it works: Nutella does a fantastic job of holding together crushed, crispy cereal flakes. Along with melted chocolate and some sea salt, these ingredients make a chocolaty, textured square that you can whip up in about three minutes.

Get the recipe: Hip-to-Be Squares

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Before You Go

Desserts For Your Big, Hungry Crowd
The Amazing Oat-And-Fruit Bar (Just Don't Mention Granola)(01 of08)
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These decadent layered bars consist of a base made from oats, coconut and cashews; a filling of softened, lemon-scented apricots; and a topping of more coconuts and cashews. A final drizzle of caramel pretty much ensures these will be one of the first desserts on the buffet table to go.Get the recipe:Apricot, Cashew and Coconut Bars (credit:Ditte Isager)
The Last-Minute Chocolate-Hazelnut Squares(02 of08)
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Liz Gutman and Jen King, proprietors of the Brooklyn sweet shop Liddabit Sweets and authors of The Liddabit Sweets Candy Cookbook, say the active work time to make the filling for these squares -- made of chocolate, Nutella and cereal flakes -- is about three minutes. That makes them the perfect eleventh-hour lifeline for when you remember you need a dessert for tomorrow's potluck. Bonus: The recipe makes about 100 one-inch squares.Get the recipe:Hip-to-Be Squares (credit:Rachel Been)
Thin And Minty -- And We Mean Minty -- Treats(03 of08)
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Nothing delivers that signature whoosh of coolness like a chocolate-mint confection, and these meltaways have it in spades. Peppermint oil, which you can find in health food stores as a dietary supplement, or peppermint extract will both do the job. This easy recipe from Gutman and King gives you 65 one-inch squares.Get the recipe:Chocolate Mint Meltaways (credit:Rachel Been)
The Chocolaty, Buttery Throwback(04 of08)
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Gutman and King say it's worth it to splurge on high-quality butter for this Heath bar–esque creation, since the dessert's center solely consists of butter, sugar and salt (the chopped walnuts and milk chocolate on the outside are just gravy). The recipe makes about 4 pounds, which is enough for 60 people.Get the recipe:Roni-Sue's Best Buttercrunch Ever (credit:Rachel Been)
Crowd-Pleasing (Literally!) Brownies(05 of08)
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While everyone has their preferred brownie (cakey, chewy, fudgy), this classic-with-a-twist recipe from baking guru Alice Medrich will find plenty of fans at a potluck. Medrich stirs nutty brown butter into the chocolate-walnut batter for deeper flavor. You'll wind up with 25 soft, velvety squares with slightly crusty tops.Get the recipe:Cocoa Brownies with Walnuts and Brown Butter (credit:Sang An)
The Can't-Screw-It-Up Total Package(06 of08)
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Economical, super simple to make, impressive to look at and not to mention delicious, this chocolaty matzo-based confection will "magically disappear before your eyes," Gutman and King say. You can use any kind of matzo (salted or not) or even saltines, and can add toppings such as coconut, slivered almonds or chopped dried cherries.Get the recipe:Chocolate Toffee Matzo Crunch (credit:Rachel Been)
A Lemon Treat We've Perfected So You Don't Have To(07 of08)
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Two characteristics distinguish a truly excellent lemon bar: a base layer that doesn't get soggy, and a filling that gives a little but is still quite firm. This foolproof recipe from entertaining and baking expert Amy Atlas hits both notes. To get razor-sharp cuts through the curd and crust, Atlas says, use a very sharp knife dipped in warm water. Rewet it every few cuts to maintain ultraprecise edges.Get the recipe:Tangy Lemon Bars (credit:Johnny Miller)
The Dessert That'll Get Them Talking(08 of08)
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We predict that within approximately 23 seconds of placing a platter of sweet, rich homemade fudge in front of your guests, you'll start to hear it around the room: "There's homemade fudge?" and "She made homemade fudge?" This ginger-flecked version -- which yields an impressive 64 pieces -- will not disappoint the masses.Get the recipe:Gingered Creamy Fudge (credit:Kristen Strecker)
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