Twelve Days of Christmas Cookies (and Treats): Easy Chocolate Nutella Fudge

DAY 7: Chocolate Nutella Fudge

Can you ever go wrong adding Nutella to a dessert?

Here is a perfect example: a rich, creamy fudge made even more delicious by adding Nutella. Plus lots of toasted nuts. And nuts are protein, so that makes this healthy, right?

You can also make this completely smooth and creamy, but I love the addition of chopped toasted nuts. I like lots of nuts per bite, so I use 2 full cups of chopped nuts, but if you just want the nuts sprinkled here and there, use less. My ideal fudge would be a pile of nuts with just enough chocolate to hold the nuts together in one piece!

I used a small cookie scoop to scoop the warm fudge into miniature foil cups. You can also spread it into an 8” square pan and cut it into squares.

Nutella tip: to easily measure Nutella, warm the jar of Nutella in the microwave for 20-30 seconds (be sure that all of the foil seal is removed first!). Spray a measuring cup with oil or cooking spray, then pour warm Nutella into the measuring cup.

RECIPE:

Chocolate Nutella Fudge

Servings: 48-64
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1 cup Nutella
8 oz bittersweet chocolate (about 1 heaping cup bittersweet chips)
1 can (14 oz) sweetened condensed milk
3 Tbs salted butter
1/8 tsp salt (omit salt if using salted nuts)
1 tsp vanilla extract
1-2 cups chopped toasted nuts, optional **

If you are making fudge in a pan, lightly grease an 8” square pan with butter. Line the pan with parchment paper, letting it hang over the edge on 2 sides. If you are making individual fudge cups, lay 48-64 miniature foil baking cups on a rimmed baking sheet or tray.

Place Nutella, chopped bittersweet chocolate, sweet milk and butter in the top of a double boiler. Heat water in the bottom of the double boiler to a simmer, reduce heat to low and place the top of the double boiler with the chocolate mixture over the water. Stir until mixture is melted and smooth. Stir in salt, vanilla and chopped toasted nuts.

Spread warm fudge into the prepared pan OR use a small cookie scoop (or spoon) to drop about 1 tablespoon of warm fudge into each foil cup. Refrigerate for at least 2 hours, or until fudge is firm.

If fudge was prepared in a pan: For easier cutting, run the knife under hot water, then pat dry before using to cut the fudge. Run the knife along the edges of the pan and use the parchment paper to lift out the block of fudge. Rinse knife in hot water again, dry. and cut the fudge into 1” squares (cut larger squares, if desired). Rinse and dry knife before each new cut.

Makes 48-64 servings

**To toast nuts: Coarsely chop nuts and spread into an even layer on a baking sheet. Bake at350°F for 5-10 minutes.

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