Nutella Valentine

I made some Nutella treats for Valentine’s Day. The first is a Puppy Chow, which replaces the peanut butter with Nutella, and uses cocoa powder instead of powdered sugar. See the recipe at the bottom of this post. It is fantastic.

The other treat is a fancy-pants Salted Dark Chocolate Nutella Sandwich Cookies by The Faux Martha. Yup, don’t they sound awesome? Thanks Faux Martha.

Recipe notes:

1) I doubled the recipe for a crowd. The original recipe makes 18 sandwiches. All I can say is, I’ll have plenty for the party tomorrow.

2) I modified the recipe into a rolled dough because I have a heart cookie cutter ,which comes out of the cupboard once a year. I found that it was not necessary to use flour when rolling; this dough is not sticky and rolling was a snap. [The original method works well, especially if you don’t have time to chill the dough. If you prefer that method, do the following on step 5, “roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.“]

Dark Chocolate Nutella Sandwich Cookies with Sea Salt



2-1/2 cups all-purpose unbleached flour
1 cup unsweetened dark dutch process cocoa powder
1/2 cup oats, lightly ground*
2 tsp baking soda
1/2 tsp baking powder
1-1/2 cups (3 sticks) unsalted butter, room temperature
1/4 cup Nutella
3 cups sugar
2 egg
sea salt
Filling: Nutella for spreading


  1. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
  2. Whisk together flour, cocoa powder, oats, baking soda, and baking powder. Set aside.
  3. Cream together butter, Nutella, and sugar until light and fluffy. Mix in eggs.
  4. Slowly add in flour mixture until evenly incorporated. If needed, you may kneed the dough, which will form a ball in the end.
  5. Divide into four dough balls, cover with plastic wrap and chill dough for 1 hour.
  6. Roll dough to 1/4 inch, cut with a 1-1/2-inch circle (or heart) cookie cutter. Transfer to baking sheet and leave 1-inch space between cookies. Minor spreading will occur. Sprinkle with sea salt.
  7. Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
  8. Allow to cool completely. Spread Nutella between two cookies. Sandwich and serve!

 *To grind oats, lightly pulse in a food processor for about 30 seconds.

Dark Chocolate Hazelnut Puppy Chow


Chocolate Hazelnut Coating

    • 6 cups Chex cereal
    • 1/2 cup cocoa powder
    • 1/4 cup powdered sugar
    • 1/4 tsp salt
    • 2 ounces chopped dark chocolate
    • 1/2 cup Nutella
    • 2 tbsp unsalted butter
    • 1/2 tsp vanilla


  • 1 tbsp powdered sugar
  • 1/4 tsp salt


  1. Place the cereal in a large bowl. Mix dusting ingredients in a small bowl and set aside.
  2. In another small bowl, mix together the cocoa powder, 1/4 cup powdered sugar and 1/4 teaspoon salt, set aside.
  3. Place the dark chocolate, Nutella, and butter in a microwave-safe bowl and microwave 30 seconds at a time until the chocolate and butter have melted.
  4. Add the vanilla and stir until smooth.
  5. Immediately pour chocolate Nutella mixture over the cereal and stir until evenly coated.
  6. Pour the cocoa powder mixture into the bowl with the cereal.
  7. Cover the bowl with plastic wrap and shake vigorously until cereal is evenly coated.
  8. Add the dusting ingredients and shake again.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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