By Christie Vanover | Published December 17, 2011 | Last Updated November 23, 2014
There is a Nutella craze in the U.S. right now. I learned to love the chocolate hazelnut spread while living in Europe, and was surprised when I returned to the states to see Nutella commercials and jars lining the shelves of nearly every grocery store.
As I was planning my 2011 treat boxes, I was about to make rum balls or bourbon balls, and then it hit me. I could boost these drunken morsels with a hit of Nutella. And I didn’t stop there. I replaced the traditional chopped pecans with chopped hazelnuts.
And bye-bye rum and bourbon, this candy called for Frangelico, a hazelnut liqueur produced in Canale, Italy, less than 10 miles from where Nutella is made.
The result far exceeded my expectations. The buttery, earthy hazelnuts blend so nicely with the smooth, creamy chocolate and the crisp vanilla wafers. This candy will be in my treat boxes for years to come.
- 3 cups (1 box) vanilla wafer cookies
- 1 ¼ cups chopped hazelnuts
- ¼ cup Nutella
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- ⅔ cup Frangelico (hazelnut liqueur)
- 1 bag chocolate chips
Crush the vanilla wafers in a food processor. Transfer into a large bowl.
Add 1 cup hazelnuts, Nutella, powdered sugar, cocoa powder and Frangelico and mix, until moistened.
Melt the chocolate in a double broiler or microwave.
Scoop out about a tablespoon of the mixture and roll it into a one-inch ball. Continue rolling balls until all of the dough is used.
Dip the balls into the melted chocolate and place on a wax paper-lined baking sheet.
Sprinkle the remaining chopped hazelnuts on top.
Place the pan in the refrigerator to allow the chocolate to harden.
Can be stored at room temperature in an airtight container for 2-4 weeks.