Years ago, a friend gave me a recipe for treats that didn’t require baking. I thought it was a quick and clever way to whip up a batch of snacks without heating up the kitchen in the summer. I began making different variations, and this one includes luscious Nutella and crunchy hazelnuts.
—LISA SPEER PALM BEACH, FL
PREP: 30 MIN. + CHILLING • MAKES: ABOUT 3 1/2 DOZEN
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
1 cup whole hazelnuts, toasted
1. Beat cream cheese, melted chocolate 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 ball with the end of a wooden spoon handle. Fill each with a hazelnut. Store in an airtight container in the refrigerator, separating layers with waxed paper.
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.