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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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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times! 

Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy! 






Maple Pecan Blondies
Makes 9-12 servings
Original recipe from Bigger Bolder Baking

Ingredients
¾ cup butter, melted or browned
1¼ cups dark brown sugar
½ cup maple syrup
1 large egg 
2 teaspoons vanilla
1/2 teaspoon salt
2 cups all-purpose flour
¼ teaspoon baking soda
I ¼ cups pecans, toasted and chopped 

Directions 
Preheat the oven to 350°F.

Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner.

Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt.

Stir in the flour and baking soda just until combined. 

Stir in the pecans.

Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to three days or freeze to enjoy later. 
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