Warm up the snack time rotation with 23 cozy, easy-to-make Nutella sweet snacks you’ll reach for any time the craving hits. Whether you want a lightning-fast single-serve mug cake before bed or a show-stopping babka for weekend brunch, these ideas turn a jar of Nutella into gooey pockets, dreamy no-bakes, and shareable sheet-pan treats.
You’ll find quick 30-minute wins, no-bake fridge desserts, stuffed cookies that actually keep their filling, and a few fun kid-friendly projects. Each recipe lists clear ingredients, practical step-by-step instructions, and tips to avoid leaks, soggy bottoms, or deflated puffs. For tools that make life simpler, I link helpful kitchen gear like a cast iron skillet and a parchment paper recommendation where it genuinely helps.
Ready to make everything from Nutella puff pastry twists to no-bake cheesecake? Keep a jar handy — these nutty, chocolatey treats cover quick breakfasts, party dips, and dessert-for-one moments. Let’s dig into cozy Nutella sweet snacks you’ll want to pin for later.
1. Nutella Puff Pastry Twists
These 30-minute twists are buttery, flaky, and showy — perfect when you want bakery-style results fast. The crisp layers contrast with molten Nutella ribbons inside. Kids and last-minute guests love them for their warm, gooey centers and caramelized edges. Use a heavy-duty baking sheet so bottoms stay crisp.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 cup Nutella
- 1 large egg, beaten (for egg wash)
- 1 tbsp milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- 2 tbsp finely chopped toasted hazelnuts
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unroll one puff pastry sheet on a lightly floured board. Spread 1/2 cup Nutella, leaving a 1/2-inch border.
- Brush border with melted butter and place second puff pastry sheet on top. Gently press edges to seal.
- Cut into 12 strips (about 1-inch wide). Twist each strip tightly and place on the sheet.
- Mix beaten egg and milk; brush twists. Sprinkle with sugar, cinnamon, and chopped hazelnuts.
- Bake 12–15 minutes until deeply golden and puffed. Cool 5 minutes on rack — fillings will be molten.
- Dust with powdered sugar and serve warm.
How to Serve It
Serve on a wooden board with extra Nutella for dipping. Garnish with toasted hazelnuts and a few Ferrero Rocher for glam. These keep well in an airtight container for up to 2 days; reheat at 325°F (160°C) for 5–7 minutes to crisp.
2. Classic Nutella Babka Loaf
Babka is the cozy, gooey centerpiece of any brunch table. This version uses an easy brioche-style dough and a clear twisting method so your swirls come out defined and chocolatey. It smells like warm vanilla and toasted hazelnuts while baking — pure comfort. A digital kitchen scale helps keep dough consistent.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1 tsp fine salt
- 3/4 cup whole milk, warm (about 110°F / 43°C)
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup Nutella
- 1/4 cup cocoa powder
- 1/4 cup chopped toasted hazelnuts
- 1 egg beaten with 1 tbsp water for egg wash
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk flour, sugar, yeast, and salt. In another bowl, combine warm milk, eggs, and vanilla.
- Add wet to dry and mix until shaggy. Add butter in pieces and knead 8–10 minutes until smooth and elastic (use a stand mixer if you like).
- Cover and rise 1–1.5 hours until doubled.
- Roll dough into a 12×16-inch rectangle. Spread Nutella mixed with cocoa evenly. Sprinkle hazelnuts.
- Roll into a log lengthwise, then slice log down the middle. Twist the two halves together with cut sides up and place in a greased loaf pan.
- Proof 45 minutes. Preheat oven to 350°F (175°C). Brush with egg wash.
- Bake 30–40 minutes until internal temp reaches 190°F (88°C) and top is deep brown. Cool 20 minutes before slicing.
How to Serve It
Serve thick slices with coffee. Store in a cake carrier or airtight container at room temp for 2 days or refrigerated for up to 5 days. Reheat gently in a toaster oven for that fresh-baked feel.
3. Stuffed Brioche Nutella French Toast (Quick Nutella Sweet Snacks Breakfast)
This stuffed French toast is a weekend favorite — custardy, sweet, and with a molten Nutella core. The brioche soaks just enough so slices stay tender but still hold a pocket of chocolatey heaven. Fry in a cast iron skillet for perfect caramelized edges.
Ingredients
- 8 slices brioche (1-inch thick)
- 1 cup Nutella
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter
- Powdered sugar and fresh berries to serve
- Maple syrup for serving
Instructions
- Spread 2 tbsp Nutella on 4 slices and top with remaining slices to make sandwiches.
- Whisk eggs, milk, cream, sugar, vanilla, and cinnamon in a shallow dish.
- Heat skillet over medium. Melt butter.
- Dip each sandwich 20–30 seconds per side into custard. Let excess drip off.
- Cook sandwiches 3–4 minutes per side until golden and cooked through. Reduce heat if browning too quickly.
- Check center by inserting a skewer — custard should be set but warm; Nutella will be molten.
- Dust with powdered sugar and serve with berries and syrup.
How to Serve It
Slice diagonally to reveal the gooey center. Serve on a cake stand or platter and pop extras in the oven at 325°F (160°C) to re-crisp. Store cooled leftovers in air-tight containers for up to 2 days.
4. Nutella Cream Puffs
Light, crisp choux pastry shells filled with Nutella-swirled pastry cream feel decadently French without being fussy. Bake shells to deep golden to avoid collapse; then pipe filling after cooling. Use a piping bag for neat results.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 2 cups heavy cream, chilled
- 1/2 cup Nutella
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 oz dark chocolate, melted (for drizzle)
- Toasted hazelnuts for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In saucepan, bring water and butter to a boil. Remove from heat and stir in flour and salt until a smooth dough forms.
- Return to low heat, stir 1–2 minutes to dry slightly. Cool 5 minutes.
- Beat in eggs one at a time until glossy and smooth. Transfer to a piping bag.
- Pipe 12 mounds, leaving space. Bake 10 minutes at 425°F, reduce to 350°F (175°C) and bake 15–20 minutes until deep golden. Do NOT open oven early.
- Cool completely on a rack. Whip cream with powdered sugar and vanilla to soft peaks, fold in Nutella until marbled.
- Fill puffs by slicing tops or piping into bottoms. Drizzle with melted chocolate and sprinkle hazelnuts.
How to Serve It
Serve chilled or at room temp on a cake stand. Keep in a glass meal prep container for up to 24 hours — shells soften over time, so fill just before serving for crispness.
5. Pumpkin Nutella-Stuffed Cookies
These are soft, spiced pumpkin cookies with a hideaway Nutella center — fall in every bite. Chilling dough prevents the filling from leaking during bake. Use a cookie scoop for even sizing.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup Nutella (for filling)
- Coarse sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars until light. Add pumpkin, egg, and vanilla; mix.
- Whisk flour, baking soda, salt, and pumpkin pie spice. Stir into wet until combined.
- Scoop 2 tbsp dough, flatten, add 1 tsp Nutella in center, fold dough around to seal. Roll in coarse sugar.
- Chill dough balls 30 minutes to prevent leaking.
- Bake 12–14 minutes until edges set and tops are slightly cracked. Cool 10 minutes on tray.
- Transfer to rack to cool; centers stay soft and molten.
How to Serve It
Serve warm with a mug of spiced latte. Store in an airtight container layered with parchment for up to 3 days. Reheat briefly in microwave for that just-baked molten center.
6. Chocolate Hazelnut Thumbprint Cookies
These Italian-inspired thumbprints use hazelnut flour for a nutty, tender crumb with a glossy Nutella center. They look polished and taste like gianduia. If you don’t have hazelnut flour, blitz toasted hazelnuts in a food processor.
Ingredients
- 1 1/2 cups hazelnut flour (or finely ground toasted hazelnuts)
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Nutella (warm slightly)
- 2 tbsp powdered sugar for dusting
- 1/4 cup chopped toasted hazelnuts for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until fluffy. Add egg yolk and vanilla.
- Fold in hazelnut flour, AP flour, and salt until dough forms.
- Roll into 1-inch balls and place on sheet. Press centers with your thumb or a small cookie scoop to make wells.
- Chill 15 minutes to firm up.
- Bake 10–12 minutes until edges are golden. Remove and immediately pipe 1/2 tsp Nutella into each well.
- Garnish with chopped hazelnuts and sift powdered sugar.
How to Serve It
Serve on a platter with espresso. Store in an airtight tin for up to 4 days. Use a cookie tin for gifting.
7. Nutella Banana Pudding Cups
This takes classic banana pudding and gives it a chocolate-hazelnut twist with Oreos for crunch. It’s a no-bake, fridge-set snack that travels well. Toast hazelnuts for the best flavor using an oven thermometer to avoid over-roasting.
Ingredients
- 3 cups cold milk
- 1 (5.1 oz) vanilla instant pudding mix
- 1 cup Nutella
- 1 tub (8 oz) Cool Whip, thawed
- 3 ripe bananas, sliced
- 20 Oreo cookies, crushed
- 1/2 cup toasted chopped hazelnuts
- 1 tsp vanilla extract
- Whipped cream for topping
Instructions
- Whisk pudding mix into cold milk until thickened. Stir in vanilla.
- Fold in Nutella until fully combined. Fold in half the Cool Whip for lighter texture.
- In 6 serving glasses, layer crushed Oreos, banana slices, Nutella pudding, and repeat.
- Top with remaining Cool Whip, chopped hazelnuts, and whipped cream.
- Chill 2–4 hours to set.
- Serve chilled; pudding firms as it cools.
How to Serve It
Serve in clear glasses to show the layers. These keep in the fridge for 2–3 days in airtight containers. Add extra cookie crumbs right before serving for crunch.
8. Chocolate Churro Dip with Nutella
Think rip-and-dip fun: crisp churro-style bites and a warm Nutella dip that’s irresistible. Use frozen biscuit dough for quick churro bites and a small saucepan for the dip.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 1/2 cup Nutella
- 1/4 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted
- Vegetable oil for frying (or use air fryer)
- Powdered sugar optional
- 2 tbsp chopped hazelnuts
Instructions
- Mix sugar and cinnamon in a wide bowl. Preheat oil to 350°F (175°C) in a deep pan or use an air fryer set to 375°F (190°C).
- Cut each biscuit into quarters. Fry in batches 2–3 minutes until golden. Drain on paper towels.
- Toss warm bites in melted butter, then in cinnamon-sugar.
- For dip, warm Nutella and cream in a small saucepan over low heat until smooth, stirring.
- Serve bites around the warm Nutella dip, sprinkle hazelnuts on top.
- If using air fryer, cook bites 6–8 minutes shaking halfway.
How to Serve It
Serve immediately with toothpicks. Store leftover bites in an airtight container; re-crisp in the oven at 350°F (175°C) for 5–7 minutes.
9. No-Bake Nutella Cool Whip Pie
This pie is creamy, chill-set, and ready without turning on the oven. Cool Whip helps stabilize while Nutella brings that classic flavor. A 9-inch pie pan or springform pan works great.
Ingredients
- 1 (9-inch) pre-made graham cracker crust
- 8 oz cream cheese, softened
- 1 cup Nutella
- 1 tub (8 oz) Cool Whip, thawed
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 6 Ferrero Rocher for garnish
- 2 tbsp chopped hazelnuts
- 2 tbsp melted dark chocolate for drizzle
Instructions
- Beat cream cheese and powdered sugar until smooth. Add Nutella and vanilla; beat to combine.
- Fold in Cool Whip until airy and fully mixed.
- Spoon filling into crust and smooth with an offset spatula.
- Refrigerate 4+ hours or overnight to set.
- Drizzle melted chocolate and top with Ferrero Rocher and hazelnuts before serving.
- Keep chilled until just before serving.
How to Serve It
Slice with a warm knife for clean cuts. Store leftovers in the fridge covered or in a cake carrier for up to 4 days.
10. Banana Oat Cookies with Nutella Swirl
These healthier-feeling cookies use bananas and oats for texture, with a swirl of Nutella for indulgence. They’re wholesome enough for breakfast yet sweet enough for dessert. Mash bananas in a mixing bowl set.
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup Nutella (for swirl)
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with silicone baking mat or parchment.
- Mix mashed bananas, egg, oil, vanilla, and brown sugar.
- Stir in oats, almond flour, cinnamon, and chocolate chips.
- Drop 2 tbsp portions on sheet. Make a shallow well and add 1/2 tsp Nutella, then swirl gently.
- Bake 12–14 minutes until edges golden. Cool 5 minutes then transfer to rack.
- Cookies firm up as they cool.
How to Serve It
Great with yogurt or coffee. Store in an airtight container for up to 3 days or freeze in layers with parchment.
11. One-Bowl Nutella Brownies
These fudgy brownies are made in one bowl with Nutella folded in for extra richness. Use a 9×9 baking pan and line with parchment for clean removal.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9 pan with parchment.
- In a bowl, whisk melted butter and sugar. Add eggs and vanilla.
- Stir in cocoa, flour, salt, and baking powder until just combined.
- Fold in half the Nutella and the chips/hazelnuts.
- Spoon batter into pan and dollop remaining Nutella; swirl with a knife.
- Bake 20–25 minutes until a toothpick comes out with a few moist crumbs.
- Cool completely before cutting for neat squares.
How to Serve It
Serve with a dusting of cocoa or a scoop of vanilla ice cream. Store in an airtight container for up to 4 days.
12. 1-Minute Nutella Mug Cake
For a midnight craving, this mug cake delivers warm cake and Nutella in about a minute. Use a microwave-safe mug and a microwave-safe silicone spatula.
Ingredients
- 4 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 3 tbsp milk
- 1 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 2 tbsp Nutella
- Pinch of salt
Instructions
- In a microwave-safe mug, whisk flour, sugar, cocoa, baking powder, and salt.
- Add milk, oil, and vanilla; stir until smooth.
- Drop Nutella into center and gently push into batter.
- Microwave on high 60–75 seconds until cake has risen and is set but moist (microwaves vary).
- Let cool 1 minute, then swirl Nutella into the top and enjoy warm.
How to Serve It
Top with a spoonful of whipped cream or a dusting of powdered sugar. Eat from the mug or invert onto a plate. No leftovers recommended, but you can wrap and refrigerate for up to 24 hours.
13. No-Bake Nutella Cheesecake
A silky no-bake cheesecake layered with Nutella makes a showy dessert with minimal effort. Chill long enough — at least 4 hours — for best slices. Press the crust using a measuring cup for even compaction.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup Nutella (plus extra for swirl)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
- 1/2 cup chopped hazelnuts
- Dark chocolate shavings for garnish
Instructions
- Mix graham crumbs and melted butter; press into a 9-inch springform pan. Chill 15 minutes.
- Beat cream cheese and powdered sugar until smooth. Add Nutella and vanilla; beat until combined.
- Fold in Cool Whip gently until fully incorporated.
- Pour filling over crust and smooth. Dollop extra Nutella and swirl with a knife.
- Chill 4–6 hours or overnight until firm.
- Top with hazelnuts and chocolate shavings before serving.
How to Serve It
Slice with a hot knife for clean cuts. Store in fridge covered or an airtight container up to 4 days.
14. Sheet Pan Pancake with Nutella Drizzle (Quick Nutella Sweet Snacks for Crowds)
This sheet pan pancake is a lazy-morning marvel: batter baked once, cut into squares, and drizzled with Nutella for a crowd. Use a rimmed sheet pan and a rubber spatula to spread the batter evenly.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup Nutella, warmed slightly
- 2 cups mixed berries (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 425°F (220°C). Grease a rimmed sheet pan or line with parchment.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Whisk milk, eggs, melted butter, and vanilla; stir into dry until just combined.
- Pour batter into pan and smooth with a rubber spatula.
- Scatter berries on top and bake 15–18 minutes until puffed and golden.
- Warm Nutella and drizzle generously. Cut into squares and dust with powdered sugar.
How to Serve It
Serve family-style on a platter or keep in a warm oven at 200°F (95°C). Store leftovers in the fridge and reheat in toaster oven. Transport with a baking sheet carrier for brunch potlucks.
15. Nutella-Filled Doughnut Holes
Use refrigerated biscuit dough to shortcut doughnut making. These are bite-sized, pillowy, and perfect dipped in coffee. A deep fry thermometer keeps oil at the right temp.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 1/2 cup Nutella (warmed)
- 2 cups vegetable oil for frying
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 1/4 cup milk (for glaze if desired)
- 1 tsp vanilla extract
Instructions
- Heat oil to 350°F (175°C) and line a tray with paper towels.
- Cut each biscuit into quarters and roll into balls.
- Fry in batches 2–3 minutes until golden, turning to cook evenly.
- Drain and toss in melted butter then cinnamon-sugar mixture (mix granulated sugar + cinnamon).
- Fill a piping bag with a narrow tip with Nutella and inject each hole until slightly puffed.
- Serve warm dusted with powdered sugar.
How to Serve It
Serve with hot chocolate. Store in a sealed container and reheat in oven at 325°F for 5–7 minutes to refresh.
16. Nutella & Strawberry Crepes
Thin, lacy crepes filled with Nutella and fresh strawberries are light yet indulgent. A non-stick crepe pan or crepe maker helps you get even, thin results.
Ingredients
- 1 1/4 cups milk
- 2 large eggs
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp melted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1 cup sliced strawberries
- Powdered sugar to dust
- Extra butter for the pan
Instructions
- Whisk milk and eggs, then whisk in flour, sugar, melted butter, salt, and vanilla until smooth. Let rest 20 minutes.
- Heat a non-stick pan or crepe maker and brush lightly with butter.
- Pour 1/4 cup batter, swirl to coat thinly. Cook 1–2 minutes per side until golden.
- Spread 1 tsp Nutella, add strawberries, then fold crepe.
- Repeat until batter is used.
- Dust with powdered sugar and serve warm.
How to Serve It
Stack crepes on a platter for brunch and serve with maple syrup or extra berries. Refrigerate leftovers and reheat gently in a skillet.
17. Skillet Giant Nutella Pancake
A one-pan, flip-friendly giant pancake is drama with minimal effort. The center stays tender and Nutella pockets add pockets of joy. Use a well-seasoned cast iron skillet.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup Nutella (warmed)
- Fresh berries and powdered sugar to serve
Instructions
- Preheat oven to 425°F (220°C). Heat a 10-inch cast iron skillet in the oven for 5 minutes.
- Whisk dry ingredients. Whisk buttermilk, egg, and melted butter separately.
- Combine wet and dry until just mixed. Remove hot skillet, add a tablespoon of butter and pour batter in.
- Dollop warmed Nutella across batter and swirl lightly.
- Bake 12–15 minutes until puffed and set. Optionally broil 1 minute for a golden top.
- Slide onto a plate, dust with powdered sugar, and top with berries.
How to Serve It
Serve family-style straight from the skillet. Store leftover slices in an airtight container and reheat in a skillet or oven.
18. Nutella Rice Cake Reindeer (Kid-Friendly)
A fun holiday (or anytime) snack for kids: rice cakes become playful reindeer with Nutella and simple toppings. Use a small offset spatula or spoon for spreading.
Ingredients
- 4 plain rice cakes
- 1/2 cup Nutella
- 8 small pretzels (for antlers)
- 8 candy eyes or mini chocolate chips
- 8 small red candies (for noses) or mini M&Ms
- 2 tbsp chopped hazelnuts
- 2 tbsp melted chocolate for details
- Fresh fruit for plating
Instructions
- Spread Nutella generously on each rice cake with a butter knife.
- Press two pretzels at the top for antlers.
- Place candy eyes and a red candy for the nose.
- Drizzle melted chocolate for smile details.
- Sprinkle chopped hazelnuts for texture.
- Serve immediately — rice cakes stay crisp.
How to Serve It
These are best served fresh. Pack for school lunches in a bento box with fruit on the side.
19. Nutella-Stuffed Scones
Scones get a luxe twist with a hidden Nutella center. Chilling the dough keeps the filling contained. A pastry cutter helps achieve flaky texture.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella (chilled in a piping bag)
- 1 tbsp coarse sugar for topping
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Whisk flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter until pea-sized crumbs form.
- Stir cream, egg, and vanilla; fold into dry until a shaggy dough forms.
- Pat dough into a 8-inch circle. Pipe chilled Nutella in 8 spots, fold dough over each to seal.
- Cut into wedges and place on sheet. Brush with cream and sprinkle coarse sugar.
- Bake 15–18 minutes until golden. Cool slightly.
How to Serve It
Serve with tea or coffee. Store in an airtight container for 2 days; reheat briefly in oven.
20. Nutella Chocolate Chip Muffins
These muffins are tender and moist with swirls of Nutella and chocolate chips for extra joy. A muffin tin with liners makes removal easy.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 1/2 cup Nutella (warmed for swirling)
- Paper liners
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners.
- Whisk flour, sugar, baking powder, and salt.
- Whisk milk, oil, eggs, and vanilla; stir into dry until just combined.
- Fold in chocolate chips.
- Fill muffin cups 2/3 full. Drop 1 tsp Nutella into each and swirl with a toothpick.
- Bake 15–18 minutes until a toothpick comes out clean with a few moist crumbs.
- Cool in pan 5 minutes, then transfer to rack.
How to Serve It
Serve warm with butter or plain. Store in an airtight container or muffin carrier for up to 3 days.
21. Nutella-Stuffed Apple Hand Pies
Flaky hand pies with spiced apple filling and a Nutella center are portable comfort. A rolling pin ensures even dough thickness.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water (plus more if needed)
- 2 tart apples, peeled and diced
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup Nutella
- 1 egg beaten for egg wash
- Coarse sugar for sprinkling
Instructions
- Make pastry: cut butter into flour and salt until coarse crumbs form. Add ice water and form dough. Chill 1 hour.
- Sauté apples with brown sugar, cinnamon, and nutmeg until softened. Cool.
- Roll dough and cut 4–5 inch circles. Spoon apples and a 1 tsp Nutella into centers.
- Fold and crimp edges. Brush with egg wash and sprinkle coarse sugar.
- Bake 20–25 minutes at 375°F (190°C) until golden.
- Cool slightly before serving.
How to Serve It
Serve warm with a scoop of vanilla. Store in an airtight container for 2 days; reheat in oven for crispness.
22. Mini Nutella Tartlets with Ferrero Crunch
These mini tartlets are small but sophisticated — perfect for parties. Use a mini tart pan or mini tartlet pans for perfect shapes.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup cold butter, cubed
- 1 egg yolk
- 2 tbsp cold water
- 1 cup Nutella
- 1/4 cup heavy cream
- 6 Ferrero Rocher, crushed
- 1/4 cup chopped toasted hazelnuts
- Melted chocolate for drizzle
Instructions
- Make tart dough by cutting butter into flour and powdered sugar until crumbly. Add yolk and water to form dough. Chill 30 minutes.
- Roll dough and press into mini tart pans. Chill shells 15 minutes.
- Blind-bake at 350°F (175°C) for 10–12 minutes until just golden. Cool.
- Warm Nutella with heavy cream for a pourable filling and fill shells.
- Top with crushed Ferrero Rocher and hazelnuts, drizzle chocolate.
- Chill 1 hour before serving.
How to Serve It
Present on a tiered platter or white cake stand. Keep refrigerated and bring to room temperature before serving.
23. No-Bake Nutella Swirled Granola Bars
If you want an anytime grab-and-go sweet snack, these no-bake bars combine oats, nuts, and Nutella for chew and chocolate. Press them into a pan using a measuring cup for firm bars.
Ingredients
- 2 cups old-fashioned oats
- 1 cup chopped toasted nuts (almonds or hazelnuts)
- 1/2 cup shredded coconut (optional)
- 1/2 cup honey
- 1/2 cup peanut butter or almond butter
- 1/2 cup Nutella (plus extra for swirl)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Pinch salt
- 1/2 cup chocolate chips (optional)
Instructions
- Line an 8×8 pan with parchment. Toast oats and nuts lightly in a skillet.
- In a saucepan, warm honey, nut butter, brown sugar, and vanilla until smooth.
- Stir in oats, nuts, coconut, and salt until well coated.
- Press half the mixture into the pan. Warm Nutella and drop spoonfuls across, then layer remaining oat mix. Swirl with a knife.
- Chill 2 hours until firm. Cut into bars.
- Store in the fridge for up to 2 weeks.
How to Serve It
Wrap bars individually for snacks or pack in a glass meal prep container. Great for hikes or lunchboxes.
You made it to the end — 23 ways to turn a jar of Nutella into cozy, snackable joy. From 1-minute mug cakes to showstopping babka and party-ready tartlets, there’s a Nutella snack here for every mood and skill level. Pin this for later brunches and midnight cravings, and tell me: which recipe will you try first? If you bake a handful, store leftovers in a silicone baking mat set lined pan — it keeps things tidy and releases perfectly. Share with friends and family and come back to swap tips — I love hearing which twist became your new favorite.