Pretzel Nutella Ice Cream Bites Recipes

NO BAKE NUTELLA PRETZEL BARS

Steps:

• 1. Line a 9×13 pan with parchment paper or aluminum foil that extends up the sides of the pan.
• 2. Mix together chocolate hazelnut spread and butter in a large bowl until smooth.
• 3. Add powdered sugar and mix until well combined.
• 4. Add 2 tbsp of water, if needed, to help mixture come together.
• 5. Carefully stir in crushed pretzels.
• 6. Press mixture into the bottom of the 9×13 pan.
• 7. Melt chocolate candiquick and spread evenly over mixture.
• 8. Working quickly so that the chocolate doesn't harden, press pretzels into the top of the chocolate.
• 9. Once chocolate has hardened, use the parchment paper/aluminum foil to lift out of the pan. Cut into bars.

QUICK AND EASY PRETZEL BITES WITH NUTELLA® DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
• Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.

PRETZEL NUTELLA ICE CREAM BITES

Steps:

• Place a sheet of wax paper on a small freezer-safe plate or pan. Place about a dozen pretzels on the wax paper. You'll want to work in smallish batches, around 12, because the ice cream melts quickly. Smear some Nutella on a small amount of pretzels. Top with about a teaspoon of ice cream and place another pretzel on top
• Freeze for about an hour, or until they're solid. Again, working in small batches (and quickly) smear a little Nutella on one end and dip in crushed hazelnuts. You may want to return these to the freezer for a while to re-harden them. Or you can eat them right away.
• Please note: If you plan on making these and saving them, transfer them to a freezer bag so they don't end up tasting like the inside of your fridge.