Chocolate Hazelnut No Bake Cookies Recipes

NO-BAKE CHOCOLATE HAZELNUT THUMBPRINTS

Steps:

• Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes., Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.

CHOCOLATE HAZELNUT NO-BAKE COOKIES

Steps:

• Add dates to a food processor and pulse until small bits remain - it should form a ball, but not a big deal if it doesn't.
• Add chocolate chips, cocoa powder and hazelnut meal and mix until well incorporated (see photo).
• Add more dates through the spout while mixing if it appears too dry. You know you have the right texture when you gather a small amount in your fingers and it easily forms a dough. I added a few more to get that perfect doughy texture.
• Form into 1-inch discs and eat immediately. To store, refrigerate in an airtight container or bag; freeze for longterm storage.

NO-BAKE HAZELNUT AND CHOCOLATE CANDIES

Steps:

• Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
• Line a baking sheet with parchment or wax paper; set aside.
• Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
• Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
• Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.

CHOCOLATE-HAZELNUT SPREAD NO-BAKES

Steps:

• Line an 8-inch baking dish with aluminum foil.
• Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
• Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
• Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

NO-BAKE CHOCOLATE-HAZELNUT OAT COOKIES

Steps:

• In a large bowl stir together oats, hazelnuts, and salt; set aside.
• In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.
• Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.

CHOCOLATE HAZELNUT NO-BAKE COOKIES

Steps:

• 1. Line baking sheets with wax or parchment paper. Set aside.
• 2. Place the oats and hazelnuts in a medium-size mixing bowl. Set aside.
• 3. Combine the condensed milk and chocolate chips in a saucepan and cook over low heat, stirring constantly, until the chocolate is completely melted. Remove the pan from the heat, add the chocolate hazelnut spread and vanilla, and stir until completely incorporated. Add the oats and hazelnuts to the chocolate mixture and mix until the oats are fully coated with chocolate.
• 4. Drop the mixture (2 Tbsp for each cookie) onto the lined baking sheets. Let the cookies set until cooled and hardened.