Nutella Cookie Pie Recipe Recipes Recipe For Hand

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

NUTELLA HAND PIES

Steps:

• Preheat oven to 400°. In a small bowl, whisk egg with water. , Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet., Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly., In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.

NUTELLA PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, use a hand-held electric mixer to beat the cream cheese, Nutella, sugar, egg, and salt until smooth.
• Stir in the hazelnuts.
• Fit pie crust into a 9-inch pie pan . Fold the edges over and crimp or flute them.
• Transfer batter to pie crust.
• Bake for 30 minutes. Let cool.
• Beat cream with an electric mixer. When it starts to thicken, gradually add the sugar. Add the vanilla. Keep beating until thick. Spread on top of pie.

KINDER COOKIE PIE!

Steps:

• Add the unsalted butter, light brown soft sugar and white granulatted sugar to a bowl and beat together until creamy - I use my stand mixer with the beater attachment.
• Add in the egg, egg yolk, and vanilla extract and beat again.
• Add in the plain flour, cornflour, bicarbonate of soda, and salt and beat until a thick cookie dough is formed!
• Add in the chocolate chips and beat the cookie dough again until distributed well!
• Split the cookie dough into three equal portions (about 475g each).
• Line the bottom of a 8" springform cake tin (at least 2.75" in depth).
• Press the first third of cookie dough onto the bottom of the cake tin.
• Press the second third of cookie dough around the sides of the cake tin evenly.
• Melt the white chocolate hazelnut spread for 20 seconds in the microave to loosen slightly or mix in a bowl briefly to loosen. Pour into the cake tin inside the cookie dough case!
• Press the kinder chocolate/kinder bueno into the spread. Freeze the pie at this stage for an hour.
• Once frozen, cover the top of the Kinder Cookie Pie with the final third of cookie dough, making sure to seal it well!
• Freeze the Kinder Cookie Pie for another hour whilst you preheat the oven to 200°c for a regular oven, or 180°c for a fan oven like me.
• Once chilled and the oven preheated, bake the Kinder Cookie Pie for 30 minutes until the pie is lovely and golden on top. Leave to cool outside of the oven for an hour and do NOT remove from the tin.
• Once cooled for an hour, put the Kinder Cookie Pie in the fridge and chill for 5-6 hours (or preferably overnight!)
• Once it has been chilled, carefully remove from the tin!
• Using a large and sharp knife, portion the Kinder Cookie Pie!
• ENJOY!