No-Bake Chocolate Hazelnut Thumbprints Recipe

No-Bake Chocolate Hazelnut Thumbprints Recipe
No-Bake Chocolate Hazelnut Thumbprints Recipe photo by Taste of Home
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No-Bake Chocolate Hazelnut Thumbprints Recipe

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Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
MAKES:
44 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
44 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 carton (8 ounces) spreadable cream cheese
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1/2 cup Nutella
  • 2-1/4 cups graham cracker crumbs
  • 1 cup finely chopped hazelnuts, toasted
  • 1 cup whole hazelnuts, toasted

Directions

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. Yield: about 3-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as No-Bake Chocolate Hazelnut Thumbprints in 365 Days of Cookies RTL 2017 2017, p228

Nutritional Facts

1 cookie: 111 calories, 8g fat (2g saturated fat), 3mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 2g protein.

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  • 1 carton (8 ounces) spreadable cream cheese
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1/2 cup Nutella
  • 2-1/4 cups graham cracker crumbs
  • 1 cup finely chopped hazelnuts, toasted
  • 1 cup whole hazelnuts, toasted
  1. Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes.
  2. 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. Yield: about 3-1/2 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as No-Bake Chocolate Hazelnut Thumbprints in 365 Days of Cookies RTL 2017 2017, p228

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