Hazelnut chocolate chip fudge is a no bake candy made by melting chocolate hazelnut spread with semi sweet chocolate chips, then stirring in chopped walnuts and mini marshmallows and chilling the pan until firm. It takes ten minutes of work, needs two hours in the refrigerator, and cuts into twelve rich squares.
There is no thermometer, no sweetened condensed milk, and no stirring over a hot stove. The spread makes the fudge creamy and nutty, the chips give it a clean chocolate snap, and the add ins add chew and crunch. It is a good recipe for beginners because the only real step is melting gently and waiting.
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What Makes Hazelnut Chocolate Chip Fudge Special
Two main ingredients and a microwave make it nearly effortless.
Add ins can change with whatever is in the pantry.
It keeps well, so it works for gifts.
Ingredients for Hazelnut Chocolate Chip Fudge
- The base is one cup of chocolate hazelnut spread and one cup of semi sweet chocolate chips.
- The add ins are a quarter cup of chopped walnuts and a quarter cup of mini marshmallows, plus parchment paper for lining the pan.
Chocolate hazelnut spread. It makes the fudge soft and creamy.
Chocolate chips. They firm up the fudge as it chills.
Walnuts. They add crunch.
Mini marshmallows. They add small chewy pockets.
Parchment. It lifts the fudge out of the pan.
How to Make Hazelnut Chocolate Chip Fudge
1. Line the pan. Line an eight inch square pan with parchment, leaving an overhang on two sides.
2. Melt. Heat the spread and chocolate chips in a microwave safe bowl in thirty second intervals, stirring between each, until smooth.
3. Mix in. Fold in the walnuts and marshmallows quickly while the mixture is warm.
4. Spread. Pour the fudge into the pan and smooth the top with a spatula.
5. Chill and cut. Refrigerate for two hours until firm, then lift out and cut into twelve squares.
Melt the chocolate slowly and stop heating before it is fully smooth. The warmth of the bowl will melt the last few chips as you stir. Overheated chocolate turns grainy and dull, and it will not set into a smooth block, so short heating rounds with stirring in between are safer than one long run.
Add the marshmallows at the very end. Hot fudge melts them into the mixture and leaves streaks, while a slightly cooled mixture keeps the pieces whole. If the fudge begins to firm in the bowl, warm it for five seconds and stir once, then pour it into the pan right away.
Serving Ideas for Hazelnut Chocolate Chip Fudge
Serve the squares cold with coffee, or let them stand for five minutes so the texture softens. For more chocolate and hazelnut sweets, try marshmallow creme chocolate fudge, hazelnut chocolate no bake cookies, easy chocolate brownies, or chocolate dipped cake pops.
Notes and Swaps for Hazelnut Chocolate Chip Fudge
Flag the allergens. This fudge contains milk, soy, and tree nuts from the walnuts and hazelnut spread, so check every label.
Taste the mixture. Always taste a little of the melted fudge, since some chips are sweeter than others, and add a pinch of salt if it seems too sweet.
Check the set. The fudge should feel firm and not sticky before you cut it.
Use a warm knife. It cuts clean squares.
Chop the nuts fine. Large pieces make uneven cuts.
Try dried fruit. Cranberries add a tart note.
Line the pan. Parchment makes it easy to lift.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of chocolate candy.
For a crunchy version, swap the marshmallows for crushed cookies or pretzels. For a fruity one, use dried cherries or cranberries. For a salty sweet touch, sprinkle flaky salt on the top before chilling. Each swap keeps the same method and the same time in the refrigerator.
You can press the fudge into a muffin tin lined with paper cups for individual pieces, which are easy to give away. Fill each cup about two thirds full and chill for an hour. Mini cups also work and make a good bite size treat for a dessert table.
Storing Hazelnut Chocolate Chip Fudge
Store the fudge in an airtight container in the refrigerator for up to one week, with parchment between layers. Freeze it for up to three months and thaw it in the refrigerator overnight. Let the squares stand at room temperature for five minutes before serving, so the texture softens.
Questions About Hazelnut Chocolate Chip Fudge
Why is my hazelnut chocolate chip fudge soft?
It needs more time in the refrigerator.
Can you make hazelnut chocolate chip fudge ahead of time?
Yes. It keeps for a week in the refrigerator.
Can you freeze hazelnut chocolate chip fudge?
Yes, for up to three months.
Can I use milk chocolate chips?
Yes, but the fudge will be softer.
Can I use other nuts?
Yes. Almonds or pecans work well.
Hazelnut Chocolate Chip Fudge
Equipment
- 8 inch square pan
- Parchment paper
- microwave safe bowl
Ingredients
Main Ingredients
- 1 cup chocolate hazelnut spread
- 1 cup semi sweet chocolate chips
- ¼ cup chopped walnuts
- ¼ cup mini marshmallows
Instructions
Cooking
- Line. Line a pan with parchment.
- Melt. Melt the spread and chips until smooth.
- Fold. Fold in the walnuts and marshmallows.
- Spread. Pour into the pan.
- Chill. Chill 2 hours and cut.
