I’ve been making peanut butter cups for so long that it was really just a matter of time until I felt the urge to fill them with something else. I’d already double stuffed them (and added peanuts) and once even experimented with… spiced peanuts. Yea… not so good. But, adding Nutella & hazelnuts… now THAT’S a winning combo! If you like Baci chocolates you’re gonna love these!
These really are quite easy to make and do not actually involve cooking or baking. Once the chocolate is melted, the Nutella is at room temperature and the nuts are chopped, it’s just an assembly process – and what a fun process it is! Get the kids to help. They’ll love it and it’s the perfect task for little hands! FYI in all my years in the kitchen, I’ve yet to come across any child that didn’t enjoy getting involved and in fact, most were quite transfixed by not only the process of making, but the fun of eating & sharing after!
I did whip up some peanut butter with a little icing sugar to potentially add… and as you can see by the above photo, I did. Somehow it seemed odd not to. So I made some with Nutella & nuts, and some also had the peanut butter mix. To be honest, to me they were better without the peanut butter. Too much of a clash I think, even though I’ve always loved the combo of Nutella & peanut butter melting into a toasted bagel! ps If you can’t find hazelnuts, you can use almost any other nut. I used cashews!
I also switched up the chocolate, using 70% dark & semi-sweet. The contrast of the sweet Nutella to chocolate was quite pronounced, once biting through the crispy exterior and the crunchy nuts. They tasted…. grown up! For a more subtle taste, use the semi-sweet & milk chocolate combo in the recipe.
These will store exceptionally well in the fridge, in a tightly lidded container. They also travel well, (I’ve taken peanut butter cups tailgating…!) and make great gifts. Looking to impress someone…? Give them these. There’s nothing like homemade, and saying you made them yourself!
- 8 ounces semi sweet chocolate, coarsely chopped
- 8 ounces milk chocolate, coarsely chopped
- 1 TBSP butter
- 1/2 cup approx. Nutella, at room temperature
- 1/2 cup approx. chopped hazelnuts or other nut (save one per piece as garnish, if desired)
- Line 24 miniature muffin cups with some cute paper liners.
- Add the chocolates & butter in a heatproof bowl over a saucepan of simmering water. Stir until it comes together and turn off the heat; keeping the bowl on the pot until you’re ready to use it.
- Drop about a teaspoon of the melted chocolate into each of the paper lined cups, spreading it to cover the bottom. Using two spoons, top with a scant teaspoon of Nutella then sprinkle on a few pieces of chopped nuts. If the filling is getting too close to the top, press the nuts down lightly, with a fork - you want the top to be smooth and covering the filling when you add the top layer of chocolate.
- Top with another teaspoon of melted chocolate, smooth/swirl it, and if desired, lightly press in a large/whole piece of nut in the center. Refrigerate until firm.
- Store in an airtight container in the refrigerator, where they'll keep for several days - if they last that long!
- *Do chop the nuts that will go in with the filling. They'll be better distributed and easier to bite through.