DAY 1 PEPPERMINT CREAM BITES
DAY 2 GINGERDOODLE COOKIES
DAY 3 MINT OREO BARK
DAY 4 BISCOFF ROLO POPCORN
DAY 5 EGGNOG BUNDT CAKE
DAY 6 GINGERBREAD TREES W/LEMON GLAZE
DAY 7 PEANUT BUTTER COOKIE BARK
DAY 8 HOMEMADE HOT CHOCOLATE
DAY 9 ‘GINGERBREAD’ HOUSES
DAY 10 CANDY CANE THUMBPRINT COOKIES
DAY 11 SALTED CARAMEL STUFFED CHOCOLATE CRINKLE COOKIES
Two facts about me: I love peanut butter and I love nutella. I like eating them on a sandwich, on graham crackers, together or separate. Bottom line… they are my favorites. When I see a dessert that has them individually or combined I have no doubt that it will be liked by me. HOWEVER… when I see something that uses that as a main ingredient I hesitate. Why you ask? Well, in case you haven’t noticed the price of peanut butter and nutella are going up. And when you use them in a recipe it tends to call for 1/2 cup or more. Once you scoop that out of the jar it seems like it has been emptied. I hate to do that and then have a failed dessert. So pair that with the fact that I have never actually made fudge and I can say I was a little unsure about making Nutella Fudge. Becca’s Peanut Butter Fudge is amazing but I wondered, would this nutella version’s taste and texture really be like fudge and could it truely be that simple? Well I am here to tell you that YES the taste and texture are just like fudge and it was so simple and easy.
Sometimes I get ahead of myself in a recipe and assume that I can prepare my pan or whatnot while other stuff is cooking. I did that here and almost didn’t have time to get things together fast enough. It is quick and easy. So my advice would be make sure your pan in prepared and don’t wait another second to make this easy delicous nutella-y fudge. It will make a wonderful Christmas day treat or gift.
Ingredients
- ½ cup SALTED BUTTER
- ½ cup WHOLE MILK of HALF AND HALF
- 1½ cups BROWN SUGAR
- 1½ teaspoons VANILLA
- 1 cup NUTELLA
- 2½ cups POWDERED SUGAR
Instructions
- Line an 8x8 inch pan with foil and then grease. Place the powdered sugar in a mixing bowl and set aside. Melt butter over medium low heat. Add the milk and light brown sugar. Bring to a rolling boil over medium heat and then boil for about 2 minutes, stirring constantly. Remove the pan from the heat and quickly add the vanilla and Nutella. Stir until the Nutella is melted. Carefully pour the hot Nutella mixture over the powdered sugar and mix quickly until completely combined. It will set fast so pour the fudge into your greased 8×8 pan immediately. Press the fudge into the pan, if needed. Chill for 2 hours. Once set, gently lift foil out of the pan for easier cutting and removal. Cut into approximately 25 squares. ENJOY!
Recipe Source: Not Your Mama’s Cookie
This post may be linked to Thursday’s Treasures, Pin It Thursday, Chic & Crafty
JUST made this, was short on nutella so had to make the rest up with peanut butter& some white chocolate chips *fingers crossed* So here’s hoping! The batter turned out really thick, it was a workout just stirring the mixture with the powdered sugar! I made it rather late so I’m just going to let it sit in the fridge over-night. Can’t wait to see how it turns out in the morning 🙂
I am loving your 12 days!! This such a great recipe!!! Have a great weekend!!
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