Pictured: Hazelnut Truffle Fudge recipe from CHOW

Yes, yes, of course you can still eat it with a spoon, straight out of the jar. No one’s suggesting you give up that good habit. But if you’re a bit more skilled in the kitchen or looking for creative ways to get your recommended daily allowance of Nutella, et voila. A jar of Nutella is sold every 2.5 seconds throughout the world, according to sources we’re not sure are very reliable, and word on the street is, there’s a hazelnut shortage on because of bad weather in Turkey (seriously), so you might want to stock up.

1. Nutella Chocolate Cheesecake


Say you’ve given up all forms of chocolate just to see if you can. If you’re going to fall off the wagon, fall big with this cheesecake-meets-chocolate torte. The crust alone–a buttery blend of chocolate wafers and hazelnuts–is knee-weakening, but the Nutella ganache topping is deadly. Get our Nutella Chocolate Cheesecake recipe.

2. Roasted Banana-Nutella Quick Bread


As one reader commented, “Using Nutella in recipes is always gonna win … it’s sort of cheating.” If you’ve never tried it, roasting the bananas is a revelation because it concentrates the sweetness and banana-y-ness of fresh, under-ripe bananas (in case you don’t have a stockpile of overripe ones sitting in your freezer). Take the advice of one commenter and heat the Nutella slightly before piping it into the batter. Get our Roasted Banana-Nutella Quick Bread recipe.

3. Nutella Bread Pudding

Oven Haven

Pastry chef and dessert cookbook maven Alice Medrich called the nutella in this recipe an “accident” substituted out of necessity. But it’s clearly one of those happy accidents that leave you feeling like you just found a random $20 in your back pocket. Sweeeet! Get our Nutella Bread Pudding recipe.

4. Chocolate Hazelnut Spread (a.k.a. Homemade Nutella)

David Lebovitz

For the diehard Nutella eater, making dessert god David Lebovitz’s Nutella-like chocolate hazelnut spread may seem like a lot of effort for something you can buy in less than 60 seconds at a supermarket. But can you really call yourself a fan unless you’ve experienced the art of making Nutella from scratch? We think not. Also, because…David Lebovitz. Get the recipe here.

5. Nutella Stuffed Peanut Butter Cookies

This Gal Cooks

You’ll want to be sure your cookie dough and the Nutella are both fairly stiff and cold before you attempt to “stuff” these guys, or you’ll end up with a Nutella-swirled cookie instead. Honestly, though? Either way is a win. Get the recipe here.

6. Nutella Stuffed Brown Butter and Sea Salt Cookies

Ambitious Kitchen

Somewhere out there is a scientifically documented study of the Pavlovian response associated with the words “Nutella”, “brown butter”, and “sea salt” when they appear together in dessert form. You need to make these now. Get the recipe here.

7. Gianduia (Chocolate-Hazelnut) Shot

Day Dreamer Desserts

Technically, Nutella is the brand-name for the dreamy Italian chocolate hazelnut spread known as gianduia, although comparing the two might elicit that trademark Italian chin flick gesture from aficionados. This boozy chocolate-hazelnut shot is technically neither, so you’re safe. Get the recipe here.

8. Homemade Strawberry Nutella “Pop Tarts”

Food & Wine

Who doesn’t want to eat like they’re eight years old again? Answer: No one. And if you’re willing to go to such great lengths to recreate your Saturday-morning-cartoons-watching-while-the-parents-are-still-sleeping breakfast of champions, you totally deserve every ounce of joy these homemade toaster pastries will bring. Get the recipe here.

9. Chocolate Hazelnut Ganache and Salted Caramel Tart

Raleigh News & Observer

Of course there’s zero to no chance you’ll have salted caramel or hazelnut ganache hanging out in your refrigerator to inspire this recipe like food writer Andrea Weigl, but that doesn’t mean you have any less of a sweet tooth. The headnote warns that this tart is “very rich so cut thin slices.” Yeahhh, right. Get the recipe here.

10. DIY Nutella Cereal

A Beautiful Mess

There’s more than one way to justify eating Nutella for breakfast (the French do it; nuts are good for you; at least it’s not chocolate cake), but this crunchy, Count Chocula-esque cereal is one of the most ingenious. Get the recipe here.

11. Nutella Cappuccino

Alyssa and Carla

Not that eating 1/4 cup of Nutella with a spoon right out of the jar is the worst idea, but this way just seems so much more sophisticated. Get the recipe here.

12. Egg Nog Nutella Ice Cream

Pip & Ebby

If you have an ice cream maker, this is your next project, and you’re welcome. Be sure to follow those “manufacturer’s instructions” for your machine closely–you’ve got to get that ice cream insert rock-hard, frozen-solid cold (think: overnight in the freezer, not 30 minutes before you start the recipe), or the ice cream won’t set. Get the recipe here.

13. Hazelnut, Nutella and Caramel Ice Cream Sandwiches

Food & Wine

Labor-intensive but worth every second, this recipe from Alain Ducasse is actually the “easy way” to make this ice cream sandwich. Make a hazelnut glaze and caramel pastry cream if you really want to show off. Get the recipe here.

14. Salted Caramel Mocha and Nutella Brownies

Half Baked Harvest

Gooey, salted caramel-y, and charged up with a hint of coffee, these brownies risk overshadowing the real star of the recipe (hint: NUTELLA). Have a gigantic glass of ice-cold milk at hand when you crack into these. Get the recipe here.

15. Salted Nutella Latte

The Faux Martha

If you haven’t jumped on the salt-in-your-coffee bandwagon yet, this Nutella-spiked, frothy latte is the perfect gateway cup. Bonus points if you can pour a latte foam rosette on top. Get the recipe here.

Colleen Rush is a food and travel writer who eats, drinks, cooks, and writes mostly in New Orleans, but also … everywhere else. She is the author of “The Mere Mortal’s Guide to Fine Dining” (Broadway Books, 2006), and coauthor of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons” (Running Press, 2009) and the upcoming “Low & Slow 2: The Art of Barbecue, Smoke Roasting, and Basic Curing” (Running Press, 2015). Follow her on Twitter or Instagram.

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