Rocky Road Nutella Squares

Rocky Road Nutella Treats

February 5: World Nutella Day

Chocolate Rice Krispies Treats, a childhood favorite, get a grown-up makeover with a Rocky Road topping. But it is the Nutella and chopped hazelnuts that give this confection a fuller flavor of filberts and chocolate!

Rocky Road refers to a decadent dessert that has a chocolate base (ice cream, cake, Chocolate Rice Krispies Treats, etc.) mixed with marshmallows and chopped nuts (usually walnuts, almonds or peanuts). Chocolate Rice Krispies Treats are made with cocoa rice cereal and marshmallows already. Adding Nutella and toasted hazelnuts/filberts give the treats a tasty twist to the traditional Rice Krispies Treats and Rocky Road.

For World Nutella Day, add the creamy chocolate hazelnut/filbert spread to chocolate rice cereal bars/squares and make Rocky Road Nutella Treats.

Recipe

(Adapted from Redbook magazine)

For the Chocolate-Nutella Rice Krispies Treats

  • ½ stick (¼ cup) butter, unsalted
  • 1 bag (10 ounces) mini marshmallows
  • 2/3 cup Nutella
  • 1 ½ teaspoon vanilla extract
  • 6 cups chocolate rice cereal (we used Cocoa Krispies)
  • 1 jar marshmallow cream (we used Marshmallow Fluff)

For the Rocky Road topping

  • 1 cup mini marshmallows
  • ½ cup hazelnuts, chopped and toasted
  • ½ cup chocolate chips, semi-sweet

Directions

Line a 9×13” baking pan with foil, leaving some overhang on the edges. Mist with cooking spray. In a large pot, melt the butter over medium-low heat, swirling to coat the sides. Add the bag of marshmallows and stir until smooth. Mix in the Nutella.

Rocky Road Nutella Treats

Stir in the vanilla extract. Mix in the chocolate rice cereal and blend until well coated. Press evenly into the prepared pan. Cool completely before spreading the marshmallow cream over the top of the mixture.

Rocky Road Nutella Treats

Sprinkle the marshmallows and chocolate chips over the cream. Chop and toast the hazelnuts/filberts.

Rocky Road Nutella Treats

Scatter the cooled nuts over the empty spaces among the marshmallows and chocolate chips. Gently press down on the topping to make everything adhere to the surface. Using the foil “handles”, remove the dessert from the pan and peel away the foil. Cut into 24 squares and arrange on a platter, keeping them slightly apart so they do not stick to each other.

Rocky Road Nutella Treats

Notes

  • Be careful when cutting through the solid sweetness of the Rocky Road Nutella Treats. Use a large, sharp knife and press down hard to slice all the way through.
  • Rocky Road Nutella Treats are also terrific on National Cereal Day (March 7) and National Rocky Road Day (June 2).

Nutella Brownies

Nutella Brownies

February 5: World Nutella Day

We are nuts about Nutella, so baking these brownies was a great excuse to observe World Nutella Day. We have baked many brownies before, but this one is unique in that it contains only four ingredients, including that deliciously creamy, hazelnut chocolate spread! For a fabulous filbert-flavored quick snack with a chewy chocolate center, bake Nutella brownies.

Recipe

(Adapted from the Nutella Forum)

Ingredients

  • ½ cup Nutella brand hazelnut chocolate spread
  • 1 egg
  • 5 tablespoons flour
  • ¼ cup filberts/hazelnuts, toasted and chopped

Directions

Line a 6-cup muffin tin with paper or foil cups.  In a mixing bowl, combine the Nutella with the egg. Gradually stir in the flour.

Nutella Brownies

Scoop the brownie batter into the prepared muffin tin. Sprinkle with nuts. Bake in a preheated oven at 350 degrees F for about 10-12 minutes, testing for doneness with a toothpick. Remove from the oven and cool completely on a wire rack.

Nutella Brownies

Notes

  • Nutella brownies may be iced with a chocolate or coffee-based frosting, sprinkled with other nuts besides filberts or dusted with cinnamon.
  • Instead of baking Nutella brownies in muffin tins lined with paper cups, bake them in different shaped pans. Use cookie cutters for interesting shaped brownies.
  • Search our blog for other brownie and filbert/hazelnut recipes.

 

Frangelico Chocolate Cupcakes

Frangelico Chocolate Cupcakes

June 1: National Hazelnut Cake Day

Those who fancy filberts like Highlander and Islander can celebrate National Hazelnut Cake Day with these triple-threat treats—chocolate cupcakes infused with Frangelico (hazelnut liqueur), frosted with Frangelico-Nutella (hazelnut-chocolate spread) and topped with toasted hazelnuts.

Recipe

(Adapted from RecipeZaar)

For the Frangelico Chocolate Cupcakes

  • 1 (18.25 ounces) box chocolate cake mix
(we recommend Duncan Hines Moist Devil’s Food Cake)
  • 1 package  (3.9 ounces) instant chocolate pudding mix
  • 4 eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup Frangelico (hazelnut liqueur)
  • 1 cup hazelnuts/filberts, chopped, toasted and divided in half

Directions

Line muffin tins with cupcake papers.  In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth. Gently fold in ½ cup of hazelnuts.  Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes.

Frangelico Chocolate Cupcakes

For the Frangelico-Nutella Frosting

(Adapted from Frangelico)

  • 2 cups confectioner’s sugar
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter (room temperature)
  • 3 tablespoons Frangelico (hazelnut liqueur)
  • ½ cup Nutella

Directions

Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth.  Stir in the Frangelico and Nutella until a spreadable consistency is achieved.

Frangelico Chocolate Cupcakes

Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces.

Notes

  • Toasting the hazelnuts brings out more of their natural flavor.  Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes. Allow the hazelnuts to cool before using them in a recipe.
  • Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients.