Embarrassing confession time.
I’m going to tell you what my favorite dessert is and the answer will probably surprise you.
No, it’s not chocolate cake. Or brownies. Or cheesecake. Or ice cream. In truth, I love all of those things but my FAVORITE of all of favorites is plain old Butterscotch Confetti Square. With the colored marshmallows.
Have I thoroughly confused you? All of the decadent, lovely and complicated desserts that come out of my kitchen and I choose a no bake, four ingredient square as my number one? I think it’s as weird as you do, trust me. However, I also know that Butterscotch Confetti is the first thing I pick off every dessert tray and the thing that I sneak taste after taste of when I make it at home. It’s in last meal territory for me. I am enamored with the stuff.
Now that I’ve revealed myself as the least sophisticated person on the planet, let me tell you what I did to my old favorite to make it even more exciting this Christmas. I PUT NUTELLA IN IT. And chopped hazelnuts. And flaky sea salt. I wanted it to taste like a Ferrero Rocher and it totally does. Like sweet Nutella fudge with a little crunch and a marshmallow here and there. I included it in my holiday baking list this year and I have no doubt it will get a permanent spot. It’s SO insane, you guys, and so easy.
Don’t expect me to cut the original butterscotch variety though. I’ll be making that until I’m 100.
No-Bake Salted Nutella Confetti Square
Makes one 9×13 pan
- ¼ cup unsalted butter
- 1 cup Nutella
- 2 cups milk chocolate chips
- 2 cups white mini marshmallows
- ½ cup hazelnuts, finely chopped
- Flaked sea salt, for sprinkling
Line a 9×13 pan with parchment and set aside.
Melt the butter over low heat in a large pot, adding the Nutella once the butter is almost melted. Once the Nutella and butter are melted and smooth, add the chocolate chips, stirring constantly until totally melted together and combined. Be careful not to burn it. Remove the pot from heat and let it cool for a few minutes, then stir in the marshmallows and chopped hazelnuts, reserving 2 tbsp. of nuts for the top. Spread the mixture in the prepared pan, then sprinkle with reserved 2 tbsp. of chopped hazelnuts and a light sprinkling of flaked sea salt. Let chill in the refrigerator until set, 3 hours or so.
Once set, cut into squares. I like this square chilled!