this recipe. (I had the privilege of cooking from Dinner, Dishes and Desserts--a blog authored by a fellow dessert-lover named Erin--for the most recent Secret Recipe Club.)
Simplicity is beauty. All you have to do is bring sugar, cocoa, butter, and milk to a boil for 1 minute in a saucepan. Remove from heat and then stir in Nutella, vanilla, and 2.5 cups of oatmeal.
If you want to make the bars, pour the mixture in an 8"x8" baking dish and refrigerate until it's hardened. Slice and serve to smiling, happy people.
OR...if you want to make the truffles, spread the cookie mixture in a 13"x9" pan.
Use a cookie scoop (or a tablespoon) to remove a portion of the mixture.
This makes about 3 dozen balls.
They are awesome as a pop-in-your mouth treat. You could stop at this point and have yourself a very lovely snack.
Here's the printable recipe.
Makes about 3 dozen (tablespoon-sized) truffles; makes about 16 (2-inch) bars
For the truffles (or bars):
1 stick (1/2 cup) unsalted butter
1/2 cup milk
1.5 cups sugar
4 tablespoons cocoa
1/2 cup Nutella
1 teaspoon vanilla
2.5 cups oatmeal
For the ganache (if making truffles):
4 ounces bittersweet chocolate
1/2 cup heavy whipping cream
Optional Topping: Crushed candy or shredded coconut
To make truffles (or bars):
Add the butter and milk to a large saucepan. Heat and stir until butter is melted. Add sugar and cocoa. Increase heat to high. Stir constantly and bring mixture to a boil. Allow to boil for 1 minute. Remove saucepan from heat.
Stir the Nutella, vanilla, and oatmeal into the butter/cocoa mixture. Mix until well blended.
Line a baking pan with parchment paper. (To make thicker bars, use an 8"x8" pan. To make the truffles, use a 13"x9" pan as the mixture will be thinner and therefore easier to scoop.)
Pour Nutella mixture into the prepared pan.
Refrigerate until mixture has hardened (1-3 hours).
If making bars, cut mixture into 2-inch squares and serve. (Keep bars refrigerated until ready to serve; they will soften at room temperature due to the butter.)
If making truffles, remove the pan from the fridge after mixture has hardened. Use a tablespoon-sized scoop to remove a portion of the mixture. Quickly roll the portion between your palms to form it into a ball. Place balls on a baking sheet that has been lined with parchment paper. Repeat the scooping/rolling process until all mixture has been used.
To make ganache:
Heat cream in a saucepan over medium heat. When cream is steaming (don't let it boil), remove from heat and stir in chocolate. Whisk mixture until all chocolate is melted and smooth (it will thicken as it is whisked).
To coat the Nutella balls in the ganache, you can 1) use two spoons to lower the ball into the ganache and then hold the ball in one spoon while using the other spoon to scoop and pour the ganache over the ball. Transfer the partially-coated ball to the other spoon and scoop the ganache over the remaining bare spot. Place coated ball on the parchment-lined baking sheet. Or 2), just spoon the ganache over the balls as they rest on the parchment paper. The bottoms won't get coated this way, and the balls will look a little messier, but they will still taste delicious.
Optional topping: Sprinkle crushed candy or shredded coconut over the ganache-covered balls before the ganache completely dries.
Store in the refrigerator.
Recipe adapted from here.
Recipe adapted from here.