Simply Epic Nutella Recipes


Dash of cinnamon
Bread (any type)


-Lightly beat the eggs, milk and cinnamon.

-Generously spread Nutella between 2 pieces of bread (triple deckers, quadruple deckers and more are acceptable).

-Dip the bread in the egg mix to fully coat your awesome sandwich.

-Fry in some butter/bacon grease over medium heat until lightly browned on each side.

-Cover with powdered sugar and/or syrup.





Makes: 12 Nutella chocolate cups




8 oz chocolate chips of your choice.
1/2 cup Nutella




-Line mini muffin pan with cupcake liners. Put chocolate chips into a microwave safe bowl and microwave for about 30 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. If chocolate is not yet completely melted and smooth, repeat for another 30 seconds.

-With a small spoon, scoop some melted chocolate into the bottom of each cupcake liner so that it completely lines the bottom (you want it thick enough to hold in the Nutella but not too thick so that you don’t have room for filling the cups). Take the back of the spoon and dip it into your melted chocolate and then line the inner sides of the cupcake liners with chocolate as well. Repeat with all cupcake liners. Once the inside of the cupcake liners have been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.

-Remove from fridge after the chocolate has hardened. Take spoonfuls of Nutella and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of Nutella filling until you can no longer see the Nutella. Attempt to smooth tops with back of spoon. Place cups in fridge for another 20 minutes until chocolate is hardened.

-Do a taste test between these Nutella cups and Reeses Pieces.



8 Graham Crackers, bashed or processed in the food processor to make fine crumbs
2 cups Betty Crocker Sugar cookie mix
1 stick of butter, melted
1 tsp vanilla
Jar of Nutella
Mini Marshmallows


-Preheat oven to 375 degrees and grease a 9×9 pan.

-Combine graham cracker crumbs with the sugar cookie mix. Mix in butter and vanilla. Press dough into pan and bake for 18 minutes. When cookie crust is done, turn off the oven and preheat the broiler.

-While cookie is still warm, slather on Nutella. Cover with marshmallows and place under the broiler for a few minutes. Watch them closely and take out when they are lightly browned. Let cool before slicing into bars.




1 box refrigerated pie crust (2 layers)

1 jar nutella

1 cup powdered sugar

2 teaspoons milk (2 – 3 tsp)


-Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper.

-Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 spoonful of nutella in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used.

-Bake the pop-tarts for about 7 – 8 minutes or until slightly brown.

-Allow the pop tarts to cool for 5 minutes. Meanwhile prepare glaze by adding milk to the sugar, 1 teaspoon at a time until the desired consistency is reached. Pour over pop tarts and serve warm.