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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Peanut Butter Nutella Cookies (flour-less)

I just made these flour-less cookies in between loads of laundry and they were delicious! 

 I asked my cousin to take this recipe and use 1/2 cup peanut butter and 1/2 Cup Nutella, and report back to me. She said they still turned out great and her co-workers enjoyed them. So there you go. You can change the ratio of peanut butter to Nutella and still come up with a delicious cookie!








 Peanut Butter Nutella Cookies
Makes 26 cookies 

 Ingredients
  • 1 large egg
  • 3/4 cup peanut butter (I used smooth)
  • 1/4 cup Nutella
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup large flake oats
Directions
  1. Preheat the oven to 350F and line a baking sheet with parchment.
  2. Combine all ingredients in a bowl with a wooden spoon, until well combined.
  3. Using a small cookie scoop (or teaspoon), place cookie dough 1-2 inches apart on the prepared sheet.
  4. Bake for 10 minutes. They were perfect at 10 minutes for me, but the middle should just be past that under-cooked looking stage.
  5. Remove them from the oven and let them sit on the cookie sheet for 2 minutes or until you can lift them off with a spatula without breaking them. Cool on wire racks.

  7.  
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Comments

  1. Annamaria @ Bakewell JunctionOctober 22, 2012 at 9:28 PM

    What lovely cookies. They look delicious.

    ReplyDelete
  2. Michelle DayOctober 24, 2012 at 5:28 PM

    Nothing better than PB & Chocolate. YUM! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    ReplyDelete
  3. CorinaJune 9, 2014 at 1:43 AM

    I made these for the Secret Recipe Club. Absolutely yummy!

    ReplyDelete

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