The truth is, I’ve been known to hoard…truffles.

Oh, I’m so ashamed. You see, I love throwing things away. I know it sounds wasteful, but it makes me feel like I’m finally getting organized and cleaning up the constant mess that my kids throw around the house each second they’re home. I don’t save anything except the rare, unquestionably special school project.

And truffles.

These? These are a keeper for sure.

A few days ago, I posted these Nutella Cookie Dough S’mores. In that post, I indicated that there were lots of ways you could use the egg-free, no-bake amazing cookie dough. And here is one of them!

When I made the s’mores I had some extra dough, so I ate a bunch of it. Full disclosure, right? But then I realized it would be so much more fun if I rolled the dough into balls, covered it in white chocolate and sprinkles, and ate the truffles as quickly as possible. No hoarding here!

Even my kids liked them. I think the pink sprinkles sold them. And my supposedly chocolate-hating son once again magically forgot his aversion to anything chocolate and gobbled them down. That boy is starting to wear me out.

But hey, I hardly mind, really. It warms a mother’s heart to have her children eat her bounty. Or something like that. Because what I just wrote sounds really weird.

So make these, but don’t say I didn’t warn you. You will not be hoarding these! Not a chance. They won’t last long enough. I guess I’ll save my truffle-hoarding tendencies for those red velvet truffles Godiva makes. Oh, happiness!

Ingredients:

• 1/4 cup unsalted butter, softened to room temperature
• 1/4 cup Nutella
• 1/2 cup firmly packed brown sugar
• 2 tablespoons milk (I used two-percent)
• 1 teaspoon vanilla
• 1 cup flour
• 1 package white candy melts (or a color of your choice)
• sprinkles

Instructions:

In the bowl of a stand mixer, beat the butter, Nutella and brown sugar until fluffy. Add the milk and vanilla and mix again. Add the flour gradually, beating until a soft, workable dough forms.

Using the palms of your hands, roll the dough into 1-inch balls. Place the balls onto waxed paper when they’re ready.

Using a microwave-safe bowl, heat the candy melts according to package directions. Stir to ensure the melts are smooth.

Working quickly, dip the dough balls into the candy melts. You can use a toothpick or a fork. Put the dipped truffle back onto the waxed paper and add sprinkles. Allow the truffle shells to harden.

Eat the truffles, but do it fast! They’ll disappear before you know it!

A few years back, I almost got suckered into buying a s’mores kit. Have you seen them? They’re kind of awesome. There’s this little tiny fire pit (maybe two inches in diameter or so) in the middle of a circular tray that holds graham crackers, chocolate bars and marshmallows. You’re supposed to roast the marshmallow over the little fire and then put it all together.

Sounds good, no? Unless you’re me. See, I tried it, and then I set the marshmallow on fire. And then I screamed. A lot. Because fire terrifies me. Until my friend just looked at me and said, “I think you can blow that out.”

And you know what? She was right, and I did. And I screamed a little less the next time I made fire during an ill-advised foray into vodka sauce. But it was still traumatic.

As a result, I’ve become a big fan of marshmallow fluff. No need to roast a thing! True, it’s missing that campfire flavor, but better safe than sorry.

Besides, you won’t miss anything with these s’mores. A thick layer of Nutella cookie dough pairs with marshmallow fluff and graham crackers to make you happy. Why didn’t I think of this before? I’ve spent years spreading Nutella on graham crackers, but I never thought of the cookie dough until recently. It adds quite a bit of texture and tons of fun to the whole s’more experience!

And as always, this cookie dough is egg-free. Even better, the recipe is no-bake, perfect for warm weather! The recipe yields a lot of dough, so there’s plenty to eat off the spoon while you make the s’mores. Or, if you like, you can find other uses for the leftover dough. I’ll be posting one of those ideas Friday!

But focus for now on these. Because they’re easy and fun and the perfect way to usher in summer! It’s summer, right? Any day now? Hello?

And honestly, there’s no better way to celebrate camping season (and Nutella Week!) than with this cute riff on a classic favorite. Grab some of these and find a nice patch of grass somewhere!

Cookie Dough:

• 1/4 cup unsalted butter, softened to room temperature
• 1/4 cup Nutella
• 1/2 cup firmly packed brown sugar
• 2 tablespoons milk (I used two-percent)
• 1 teaspoon vanilla
• 1 cup flour

You Also Need:

• 1 box plain graham crackers
• 1 jar marshmallow fluff (you will have plenty left)

Instructions:

In the bowl of a stand mixer, beat the butter, Nutella and brown sugar until fluffy. Add the milk and vanilla and mix again. Add the flour gradually, beating until a soft, workable dough forms.

Take the graham crackers and break into squares. On one side of the graham cracker, spread a generous amount of fluff to cover the area of the cracker. On the other side, press about 1 and 1/2 to 2 tablespoons of cookie dough, working the dough toward the edges.

Place the two graham cracker sides together, pressing firmly, and set aside.

Note: if you want more marshmallow, spread a layer of fluff on both sides before pressing on the cookie dough.

When your s’mores are assembled, pipe some Nutella onto the tops just to be cute!

Is it just me or is there a very strong Nutella bandwagon out there? The people who have joined are fanatics. They put the stuff on everything. Kind of like how I am with peanut butter. I mean, I really like Nutella, but it’s a fondness and not a craze for me.

That said, I understand food loyalty. See the above comment about peanut butter. I put it in everything. So I wanted to make a recipe for you Nutella people out there, and this one’s a real doozy. It’s got two different layers that contain Nutella, plus hazelnuts and chocolate. You will fall out of your chairs, eat the whole pan and then not feel the slightest bit remorseful when that sugar crash hits. How’s that for a guarantee?

These bars are easy, gratifying, and literally bursting with Nutella. And like any magic bar, they are intense in the best way possible. I dare you to resist! You can’t. Ha.

How did I do this? Well, I’m here to share my secrets. It all begins by ignoring the instructions on the Nutella jar. You know where it says “Do not microwave?” Yep. I went there. It feels so good to be so baaaad. But don’t go crazy. Just heat it for 20 seconds or so and then stir it into the melted butter for your graham cracker base. I guarantee that the world will not explode, the bars will taste perfect, and nobody will know the sacrelige you just performed.

Not when the results are so much fun! They look kind of like brownies, I know. But they’re not. They’re gooey and hazelnutty and the top gets to be like caramel. Condensed milk, how I love thee!

If you get up right now and make these, they’ll be in your mouth before you know it. And for you Nutella people out there, let me know if this recipe fits the bill! Feedback, please!

Base:

• 1/3 cup unsalted butter
• 1/2 cup Nutella
• 1 cup graham cracker crumbs
• 1/3 cup firmly packed brown sugar

Topping:

• Nutella (remainder of a 13 oz. jar), gently melted
• 1 and 1/2 cups chopped hazelnuts
• 1 and 1/2 cups milk chocolate chips
• 14 oz. can sweetened condensed milk (I used fat-free)

Instructions:

Preheat the oven to 350. Coat a 9 x 13 pan with cooking spray.

In a microwave-safe bowl, melt the butter for 40 seconds. Then add the 1/2 cup of Nutella and microwave for another 20 seconds. Stir until well combined. Add the graham cracker crumbs and brown sugar, stirring again until the mixture is crumbly. Press the crumbs into the baking pan. Bake for 5-10 minutes until set and then remove from the oven.

In a bowl, melt the remaining Nutella for about 20-25 seconds. Do not overheat! Spread the melted Nutella on the graham cracker crust, extending to the edges. Sprinkle the chopped hazelnuts evenly over the Nutella layer and then do the same with the chocolate chips. Pour the condensed milk over the pan.

Bake for 25 minutes. The top should be golden, but not too brown. Allow to cool and then cut into squares. You can store the bars in an airtight container for up to one week!