Move over peanut butter, there’s a new spread in town. Nutella has actually been around since 1964 and it was first introduced in the U.S. in 1983 but, for the past 10 years, the hazelnut chocolate spread has increasingly become more and more popular. Chefs and food bloggers alike are creating some delicious recipes with Nutella, so we asked a top Denver food blogger to share five of her best recipes with our readers.  

Photo Courtesy Of Lauren Grier

Lauren Grier
Climbing Grier Mountain
“My name is Lauren and I’m a self-proclaimed foodie, recipe developer, action-adventure seeker, photography lover and world traveler. On Climbing Grier Mountain, I share unique recipes, travel experiences and local recommendations from my home in Denver. My style is all about ’embracing curiosity’ and I allow my kitchen to be my playground when creating recipes such as spiced North African harissa lamb tacos, buttermilk pancakes with chocolate truffle syrup or shrimp & grit naan pizzas. My recipes are fresh, flavorful and adventurous, just like Colorado. These are my top Nutella recipes. Enjoy.”

Nutella S’mores Angel Food Cake Sammies With Marshmallow FrostingIngredients:

8 slices homemade or store-bought angel food cake
1/2 cup Nutella
1 cup graham crackers, crushed
1/2 cup semi-chocolate chips
1 tablespoon whipping cream
2 egg whites
1/4 granulated sugar
1/4 teaspoon salt
3/4 cup corn syrup
1 teaspoon vanilla extract


1. Preheat a grill pan to medium heat. Place angel food cake slices on grill for a couple of minutes.

2. In a stand mixer with a whisk attachment, beat 2 egg whites with salt until frothy. Gradually add sugar, beating until soft peaks form. Heat syrup in a glass microwaveable dish until it boils. Pour syrup in thin stream over egg white mixture, a little at a time. Beating on high speed until harder peaks form. Add vanilla and beat until glossy!

3. Remove angel food cake slices from heat and set aside to cool slightly. Spread Nutella on top of the food cake slices on the non grill side. Spread some of the marshmallow frosting on top of Nutella. Place two slices of pound cake together; making a sammie.

4. In a small saucepan, melt chocolate chips. Stirring to make sure the chocolate doesn’t burn. Spread some of the melted chocolate on top and sprinkle crushed graham crackers on top of the chocolate. Serve immediately.

Mini Nutella Bacon Banana Shortcakes With Peanut Butter Whipped CreamIngredients:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup whole milk
1/2 teaspoon vanilla extract

1 cup whipping cream
1/4 cup confectioners sugar
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

12 pieces of bacon, cooked, cut in half
2 or 3 bananas, sliced
1 cup Nutella


1. Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

2. In a food processor, add the flour, baking powder, sugar, salt, and cold butter. Pulse until the mixture looks crumbled and is of pea size. Add the milk, and vanilla extract. Pulse again until the dough comes together. Roll out dough into a large rectangle on a floured surface and cut out 1 1/2 inch circles or 2 inches. Place shortcakes on baking sheet and bake for about 15 minutes or until golden brown. Remove from oven and cool before serving. Repeat process until all dough has been used.

3.In a bowl, combine all ingredients. Using a hand mixer, whip the ingredients together until soft peaks form. Set aside.

4.Spread Nutella on the inside bottom and top of the shortcake. Place a slice of banana on top of bottom of the shortcake, followed by a half piece of bacon and topped with the peanut butter whipped cream. Repeat with remaining shortcakes.

Peanut Butter Nutella Pie With Crispy Bacon & Crushed Golden Grahams
Ingredients: 1 1/2 cups Nutter Butter cookies
pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup nutella
1/4 creamy peanut butter
1/2 cup + 2 tablespoons confectioners’ sugar
2 cups cool whip
1 teaspoon vanilla extract
2 tablespoons, bacon, cooked and chopped
1 cup crushed Golden Grahams


1. Preheat oven to 350 degrees.

2. Place cookies with kosher salt into a food processor. Pulse until the cookies resemble almost a breadcrumb quality. Add the melted butter and pulse until the cookies like breadcrumbs are wet. Spray a 9-inch pie plate with non-stick cooking spray. Take the cookie crumbs, and press them gently and up the sides of the pie plate. You’ll want to freeze the crust for about 15 minutes so it will set properly. Once the pie sets, take it out of the freezer and into the oven. Bake for about 10 minutes or until golden brown. Let it cool completely before adding topping.

3. Meanwhile, in a large bowl, combine peanut butter, nutella, 1/2 cup sugar, and 1/4 teaspoon of salt. Stir until everything is well combined. Gently add the 1 cups of Cool Whip to the peanut butter nutella mixture. Spread the peanut butter nutella mixture into the crust. Refrigerate for about 30 minutes.

4. Once the pie is chilled, remove from fridge and spread the remaining 1 cup of Cool Whip on top. Top Cool Whip with bacon and crushed Golden Grahams. Serve immediately!

Individual Dark Chocolate Skillet Cookies With Nutella & Strawberry Pop Rocks
Ingredients:1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sug
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup dark chocolate chips
Strawberry Pop Rocks


1. Preheat oven to 350 degrees.

2. In a mixer fitted with a paddles attachment, beat butter and sugar together. Add the egg, vanilla extract, flour, baking soda, and salt. Gently combine.

3. Fold in the chocolate chips. Press dough into two six-inch mini skillets. Bake for about 10 to 15 minutes or until golden brown. Remove from oven and cool.

4. Spread Nutella over top of cook and sprinkle Pop Rocks on top!

Nutella Crunch French Toast
Ingredients:1/2 cup Nutella
16 slices Texas Toast bread
4 large eggs, beaten
1/4 cup cream
2 teaspoons vanilla extract
4 cups cornflakes, crushed
unsalted butter (1 tablespoon per sandwich in pan)
Confectioners sugar (dusting)
Strawberries and Blueberries, garnish
Maple Syrup, drizzling


1. Preheat the oven to 250 degrees. Put a wire rack on a baking sheet.

2. Take 8 slices of Texas toast and spread about a tablespoon of Nutella on each slice. Put two slices together to make 8 sandwiches.

3. In a large bowl, whisk eggs, cream, and vanilla. In another large bowl, add the cornflakes. Take one of the sandwiches and dip it into the egg mixture and then into the cornflakes covering the entire sandwich. Heat a skillet to medium heat and melt one tablespoon of butter. Cook sandwich for about 2 to 3 minutes on each side. Once cooked, place sandwich on baking sheet to keep warm in oven. Repeat process until all sandwiches have been made.

4. To serve, put sandwich on plate. Add strawberries and blueberries and dust with lots of confectioners’ sugar!! Oh, and drizzle the maple syrup on top, of course!

Related: Ask A Denver Expert Top Fall Family Dishes

Lonza Dennis is the founder and creative director of First Class Fashionista, a lifestyle, beauty and fashion blog based in Denver, Colo. Lonza is a freelance writer with an expert understanding of the role social media plays in networking, business development and marketing.