A simple and easy method for making homemade Nutella chips for baking.
Are you a Nutella fan? I feel like I was completely late to this whole Nutella thing. It wasn’t a staple in my house growing up. I don’t think I ever even heard the word “Nutella” until a couple of years ago after the rise of Pinterest when suddenly Nutella desserts were taking over the internet.
It was even longer before I actually got around to trying the stuff, but once I tasted it, I was like, Okay. I get it.
There are lots of ways to get Nutella into desserts: stuff it, swirl it, frost it. But my favorite method is Nutella Chips! It’s the least messy of the methods I’ve tried, and you can use it almost anywhere you use chocolate chips (see recipe notes), so the options are endless. Plus, it’s just a pretty neat little trick that people always get a kick out of.
The method is super easy and requires less effort than running to the store and grabbing a bag of regular old chocolate chips. You get some butter. You get some Nutella. Then you mix em, freeze em, and chop em. And voila, Nutella chips.
I have a recipe using these Nutella chips coming up on Friday, but in the mean time, I’d love to hear from you. How would you use Nutella chips in your baking?
Homemade Nutella Chips for Baking
- 9 ounces (just under 1 cup) Nutella
- 6 tablespoons (3 ounces) salted butter
- Place a sheet of parchment paper over a flat tray that will fit in your freezer.
- In a medium microwave-safe bowl, melt butter in the microwave. Add Nutella and stir until butter is completely incorporated.
- Using a baking spatula, spread mixture over about a 5 by 10-inch rectangle on the tray, so it is approximately 1/4-inch thick all over.
- Place in the freezer for at least an hour.
- Once frozen, transfer the block, still on the parchment paper, to a cutting board. Use a large chef's knife to chop the block into small chunks. You want to do this process fairly quickly as the mixture will melt easily in a warm kitchen and from the heat of your hands. If your kitchen is warm, and your chips have begun to stick to each other, slide the paper back onto your tray and pop everything into the freezer for 15 minute or so to firm back up. Once solid, gently break up any stuck-together pieces and continue.
- Lift the parchment paper and pour chips into an air-tight container and immediately place back in the freezer. Keep in the freezer until just before adding to your dessert. Use within two weeks.
Recipe Adapted From: Group Recipes
Used to Make This Recipe
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Dawn at Girl Heart Food says
What a brilliant idea, Tracy! I bet this one make for a mean cookie! I know what you mean, seems like Nutella is everywhere. I do love that stuff, but don’t stock regularly. Don’t want the temptation of passing by the fridge and wanting to stick a big spoon in there are eating a mouthful, lol. Love to try this, though!! So much tastier than regular chocolate chips!
Thanks, Dawn! I keep a jar of Nutella around for baking purposes with no problem, but I had to hide these chips at the back of the freezer because I kept wanting to grab a handful every time I opened the freezer to grab something else! 🙂
Jolina - The Unlikely Baker says
You just made my day Tracy! Love Nutella. And now I can snack….I mean, use them like chocolate chips 🙂 And it’s so easy too. BTW – when you freeze the chips, do you do something special so they don’t stick together and become one big (lovely) lump of Nutella again?
Thanks, Jolina! As long as they don’t get melty, they stay distinct pieces with no extra steps needed. I just used the batch from these photos today, and they were still totally separate after sitting in the freezer for two weeks, except for a couple pieces at the bottom where my hands had warmed the glass while I was, um, we’ll call it taste testing. 😉 I should probably put a note in the instructions about the melting though, so thanks!
Mark, Compass & Fork says
I’m amazed at the nutella craze sweeping around the world. I can see why it is delicious. A like your idea of having a ready store for baking.
I am totally late on the Nutella train too. I didn’t even try it until about 3 years ago. This is a genius way to use it!
Glad I’m not the only one! Thanks, Trish. 🙂
Kim @ Three Olives Branch says
I am obsessed with Nutella, I never thought to do this! I can’t wait to use these in all sorts of cookies and desserts!
Justine Howell says
My kids favorite, should try making it…thanks.
They would love it!
Vicky @ Avocado Pesto says
Brilliant! Nuttela chips must be sooo much better than regular chocolate chips! Can’t believe you didn’t grow up eating nutella – I used to have it on regular old white bread as a child! LOVED IT!
Thanks, Vicky. It’s so weird to me that this was apparently a thing and I never knew!! I never ate it, none of my friends ever ate it. I don’t understand. It’s like I’m grew up in an alternate, nutellaless reality from the rest of the world! 😉
Allison - Celebrating Sweets says
This is amazing. I’m ready to eat about 10 nutella chip cookies. 🙂 Can’t wait to try this.
It sounds amazing, would love to make my favourite cookies with these! I was wondering, would coconut oil work instead of butter to make them dairy free?
Without testing it, I couldn’t say for sure, but I’m guessing no since coconut oil is liquid at a much lower temperature than butter.
I think coconut oil will work better than butter in this situation, beacuse coconut oil disolves at much lower temperature than butter ,but because i tried this recipe im gonna tell you how they turned out
At first they looked so good and tasted so good but when i added them into the cookie dough mixture and kneed them together when i was shaping them the nutella chips just disolved into the cookie dough so if you want to try these I recommend adding the nutella chips at the top of the cookies and never kneed them together.
Good luck ❤