I came up with this candy a few years ago for my friend Amanda’s birthday. A bunch of us booked a hotel room and were planning to party all night long with drinks, food, and dancing. I didn’t know what to get her, so I thought it would be fun to put together a “snack bucket” filled with a bunch of different candies and pastries. Both of us absolutely love Nutella and peanut butter cups, so I combined the two and made white chocolate Nutella cups. Why white chocolate? Well, the color contrasts beautifully against the deep chocolatey brown of Nutella.

Anyway, later today Amanda and I are driving to Hoboken, NJ to celebrate Halloween with our good friend Colleen. Since candy is synonymous with Halloween, I thought it would be a neat idea to whip up a batch of these Nutella cups for the party! All it takes is two ingredients, a little bit of time, and sweet tooth.

The key is to use a pastry brush to make the chocolate thin enough to bite into. Then you either use a piping bag or spoons to add the Nutella. I call it the “pipe or plop” part of the recipe. Sometimes I pipe it in, other times I plop. I’m so weird haha, but it works! So when you bite into this candy, the chocolate shell snaps, revealing silky Nutella that literally oozes out. It’s legit a chocolate orgasm, love at first bite, etc etc. They’re so delicious you’re going to want to make these immediately.

**I’m sure these would be awesome as mini cups too! I don’t have a smaller brush or I’d totally make them bite sized.**

 

2 cups white chocolate chips (1 bag)

1 jar Nutella (13 oz)

 

Line a muffin tin with muffin cups.

Melt the chocolate over a double boiler (I use a sauce pan with a metal mixing bowl sitting in it. In the saucepan, add a little water…making sure it doesn’t hit the bottom of the mixing bowl. In the mixing bowl, add chocolate. Over medium-low heat, stir chocolate until melted).

Take a little less than 1 tablespoon of melted chocolate and pour in the bottom of a muffin cup. Using a pastry brush, brush chocolate into a thin layer around the sides/bottom of cup (I never go all the way to the top…about half way is fine). Repeat for the rest of the cups, then chill in freezer for 2-3 minutes.

Either pipe or plop the Nutella into the chocolate shells. Put back in freezer to chill for 2-3 more minutes.

Spread about 1 1/2 teaspoons of melted chocolate on top of each cup (make sure no Nutella is showing). Freeze for 2-3 more minutes.

Remove muffin wrappers, break away any excess chocolate, and enjoy!

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