nutella-graham cracker truffles

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If you’ve already got the jar of Nutella out, and if you haven’t used all of it in your Nutella-graham cracker bars, it’s time to get serious.  Remember those pretzel cookie-dough truffles?  They’re re-vamped here, except with chocolate and hazelnut, and it’s probably a good idea for you to try them.

prepare your graham crackers

and your almonds

Speaking of good ideas, I’m in the market for a few of those.  It’s been suggested for a while that I sell some of the stuff that I bake – specifically, those pretzel things and their offshoots – and I haven’t been able to think of any good names under which to offer them.  I also haven’t been able to wrangle any out of friends that aren’t dirty and largely prohibitive, marketing-wise (“Stripper Treats” was one suggestion), so I beg of you…please help.  Although, let’s be honest, I’ll probably appreciate them regardless.  Also, I promise free baked goods to the winning suggestion! 🙂

this terrible photo is what your dough should look like

oh dear...it's time to buy more nutella

Again, I’m going to recommend that you rustle up some hazelnut extract for these truffles (included in the recipe below; if you can’t find any, just use all vanilla), because honestly, these weren’t hazelnutty enough for this Nutella lover.  But when it comes down to it, it’s still chocolate and graham crackers and Nutella and more chocolate, and I’d be very confused if anyone was truly unhappy with that.

please to enjoy

Nutella-Graham Cracker Truffles

2 packages graham crackers (there are usually three packages in a box), crushed to fine crumbs in a food processor

1 13-0z. jar Nutella

1/2 stick butter, very soft

2 teaspoons salt

1 teaspoon vanilla

2 teaspoons hazelnut extract

1 cup flour

3 tablespoons cocoa powder

 

2 cups chocolate chips

1/3 stick butter

3 oz. blanched almonds, chopped and toasted

 

In a large bowl, mix graham cracker crumbs, salt, flour, and cocoa.  Beat in butter and extracts until thoroughly combined.  Stir in Nutella.

Roll mixture into 1/2- to 1-inch balls.  Place on wax paper; set aside.

Melt chocolate with 1/3 stick butter until smooth.  One by one, dip balls into chocolate (stop laughing) and set on wax paper.  Sprinkle immediately with almonds.  Cool.

nutella-graham cracker bars

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Good grief, I’ve been gone for a while. Apparently Real Work sometimes has to come before Blogging Work, as I’ve spent the past few weeks learning – which is why these brownies, which would ordinarily have been posted a week or so ago, are only making their appearance now.

I do really hope you forgive me, because they involve a graham cracker crust and a layer of Nutella below some rich chocolate brownies, and I wouldn’t want something as silly as a busy schedule and a reliable source of income to come between the two of you.

As good as that sounds, though, here’s the thing. Nutella approaches, well, perfection on its own, but in things like brownies, it tends to camouflage itself. Sometimes, that’s okay, but not here. I tried to remedy that by spreading a nice layer between the graham cracker crust and the brownies themselves, but I am a lover of all things chocolate and hazelnut, and that still didn’t quite do it for me. Next time, I’m spending the extra time and money to acquire some hazelnut extract.

That’s what I’m recommending that you do too, actually, unless you want a vaguely hazelnutty version of graham cracker brownie bars. And if you’re lazy or cheap – or, let’s be honest, even if you’re neither of those things – that’s pretty damn good too.

Nutella Graham Cracker Brownie Bars

For crust:

3 cups graham cracker crumbs (you can make these by just crushing them in a food processor – or, failing that, just put the crackers in a large bowl and give them a good beating)

½ cup brown sugar

½ cup flour

1 teaspoon salt

1 1/4 stick butter, melted

For brownies:

1 stick butter

8 oz. semisweet chocolate

1 ¾ cups brown sugar

1 teaspoon salt

3 teaspoons vanilla extract [Alli’s note: If you’re using hazelnut extract, use 2 teaspoons hazelnut and 1 teaspoon vanilla]

3 large eggs

1 ½ cups flour

¼ cup cocoa powder

1 jar Nutella

Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch pan.

For crust:

Mix dry ingredients for crust. Stir in butter until mixture forms small crumbs. Press into pan. Bake 15 minutes and set aside to cool.

For bars:

Melt butter and chocolate together. Stir in sugar, salt, and vanilla. Beat in eggs one at a time until blended, then add flour and cocoa. Beat until batter is just smooth.

Spread Nutella (yes, all of it) onto cooled crust. Top with brownie batter. Bake 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool on a rack, then slice.