Glad to help - and I mean it about the shooters, they really round things out.
Next time, I think I’ll only put around a dozen hazelnuts on top, but I’ll gild them completely first.
Oh yes, Nutella in crepes is good too. Or the new Kinder Surprise eggs with the Nutella and little Ferro Roche balls!
Off to Google Nutella brownies.
Must. Have. Now.
Recipe for travelling rations: 1 jar of Nutella, 1 pkg of shortbread cookies.
That was all I needed to keep up my strength during my semester of European travel. And life was good.
What is this “Nutella” of which you speak?
The chocolate-hazelnut spread of the Gods.
Never seen it in an American supermarket.
It’s probably there, but you may have to look close.
personally, I had a grief fling with Nutella, but realized quickly that it was too much. Too powerful. Too… evil. So I took it to Mount Doom and threw it in, and was nevermore troubled by the dark powers.
Not shelved next to the peanut butter? (Which would seem logical.)
Depends of the store. I’ve seen in stick with the foreign food section, next to the Ritter Sport and Toblerone bars. Other places will have it with the peanut butter.
I had Nutella in Italy, and took it for granted that no one had it in the US until I saw a coupon for it in the Sunday paper. Needless to say, I was overjoyed. But it’s definitely here. Go to a bigger supermarket.
Ask at the info desk. Request that they stock it. Most supermarkets will do a trial balloon of a product, if approached by a regular customer.
I found no recipes for brownies (boo, hiss) but did find one for cookies that I will try tomorrow. Yum!
I’d feel more inclined to try this product of it were just hazelnut butter. The chocolate seems a bit too much. (See smiling bandit’s post #27.)
Does anyone produce a nut-butter made out of pecans? Walnuts? Cashews? Brazil nuts? Macadamias?
It is mostly a hazelnut butter with a dash of cocoa. It really doesn’t taste of cocoa strongly.
Just curious, how do you all pronounce the name?
I’ll look for the recipe when I get home. IIRC, I simply took a recipe for peanut butter infused brownies and used Nutella instead with a couple of modifications.
Allow me to tell you my story. I lived in Canada for about a year and it was all over there. Very popular. And I was hooked just like that.
Coming back here to Arizona…I searched for it in my local grocery store and I eventually found it…very well hidden. It should be in or near where the peanut butter is in your store. My store only had two small rows of it…compared to Canadian stores that had whole aisles devoted to it. It was then I realized, also asking around if anyone knew of it, that Nutella isn’t as widely know about in the US as other countries. Have no idea why, but they (we) don’t know what they’re missing.
So yeah, I’m an American who’s been converted. I have no doubt Nutella is found somewhere in your local grocery store…the trick is just finding it.
Oh yeah…for anyone reading this and having not tried it yet, but going out to try it just based on the comments in here? Don’t refrigerate the stuff. It even says so on the jar itself in capital letters. Heh.
Me, I had forgotten about this and stuck it in the fridge when I first got it. I then had to wait while it thawed before I could get my Nutella fix.
Nutella ice cream is pretty good too. Like the brownie recipe I mentioned before, I substituted Nutella for peanut butter in a PB-ice cream recipe.
Likewise. We have a 750g jar of Nutella in the kitchen at the moment, but apparantly, in Itally, they do it in 5kg jars! 
And the first time I introduced the brother to it, he stole the jar off me and sat on the sofa and proceeded to finish the entire jar, using his fingers.
Noo-TELL-uh.
When come back, bring Nutella brownies.