Toasted Peanut Butter Nutella Sandwich Recipes

TOASTED PEANUT BUTTER & NUTELLA SANDWICH

Toasted Peanut Butter & Nutella Sandwich image

Have been trying to cut down on my peanut butter use (love it!) for the betterment of my health. So when I do indulge.....I do it all the way!

Provided by Happy Harry 2

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1/4 cup peanut butter (I like crunchy for this)
2 tablespoons nutella (generous tbls)
2 slices whole wheat bread

Steps:

Toast bread to your liking, but make sure you are ready to immediately to put the spreads on while bread is still hot.
Spread the inside of the sandwich evenly with peanut butter.
Follow directly with all the nutella over the peanut butter on one side of of bread.
Close sandwich, slice and enjoy while still warm.
Trust me -- the greatness of this simple sandwich is eating it while it melty inside.
Great with cold milk -- maybe with a touch of nutella stirred in!

Nutrition Facts : Calories 717.2, Fat 45.9, SaturatedFat 9.2, Sodium 606.4, Carbohydrate 61.4, Fiber 9.7, Sugar 29.4, Protein 23.6

PEANUT BUTTER NUTELLA SANDWICH COOKIES

Peanut Butter Nutella Sandwich Cookies image

Make and share this Peanut Butter Nutella Sandwich Cookies recipe from Food.com.

Provided by Joanne117

Categories Dessert

Time 1h45m

Yield 5 dozen cookies, 18 serving(s)

Number Of Ingredients 11

Ingredients

1 cup unsalted butter, room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar, packed
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
20 ounces nutella
1 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
*Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.

NUTTY WAFFLE SANDWICHES

Nutty Waffle Sandwiches image

You can't go wrong with peanut butter and Nutella, but the secret here is using really juicy strawberries. Never tried Nutella? Look for the hazelnut-flavored spread near the peanut butter at the grocery store. -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

8 frozen multigrain waffles
1/2 cup Nutella
2 medium bananas, sliced
1 cup sliced fresh strawberries
1/2 cup peanut butter

Steps:

Toast waffles according to package directions. Spread four waffles with Nutella. Layer with bananas and strawberries. Spread remaining waffles with peanut butter; place over top.

Nutrition Facts : Calories 600 calories, Fat 32g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 75g carbohydrate (34g sugars, Fiber 10g fiber), Protein 16g protein.

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