Anyway, my World Nutella Day 2011 contribution is this salted chocolate Nutella fudge. I found the recipe at Petunia Pickle Bottom, but have also seen it on a few other food blogs.  I pretty much had to make it as soon as I read the recipe.

It was very hot when I made these, so I stored them in the refrigerator before I took a photo of them.  Condensation started forming on them, which gives them a grainy look in the photo!  My only change for this recipe, and I’d recommend anyone who makes this do this as well, was to sprinkle the sea salt flakes on just before serving, otherwise the salt will melt (especially if it’s in warm weather!).

Taste-wise, I probably wouldn’t make this again.  It was yummy, but rather sweet.  And as much as I love Nutella, I think I prefer just plain old chocolate fudge.  Perhaps I’m just old-fashioned!  I didn’t even think the salt paired well with the hazelnut taste.

If you’re still craving Nutella, I have heaps of Nutella recipes here at The Sweetest Kitchen.  My most popular one is Nutella-coffee frosting, and the Nutella cupcakes in this post; I used Nutella to make these no-bake chocolate peanut butter bars – they were so delicious!; you can make a wonderful, creamy Nutella dip for fruit using this recipe; if you like Nutella and peanut butter together, then these cookies are perfect for you.

World Nutella Day is hosted by Ms. Adventures in Italy and Bleeding Espresso.

Salted Chocolate Nutella Fudge recipe source: Petunia Pickle Bottom

While in France I did find some, and purchased it to bring home.  The funny thing is, after I tasted it, I didn’t like it!  I also thought it was strange to put chocolate on bread.  So I don’t think I even finished the small jar of it that I had brought home.

Years later, and I do mean years later, after I moved to Australia, I noticed that Nutella was plentiful in all the grocery stores.  I decided to try it again, because it sure did look nice, so maybe my tastes had changed over the years.  Luckily for my tastebuds, I loved it!  Unlucky for my waistline, however!  Nutella has nearly been a staple in our household since then.

I’ve tried plenty of my own Nutella creations in the past, including my popular peanut butter and Nutella swirl cookies, and Nutella-coffee frosting.

This is my second year submitting to World Nutella Day; this year I made a variation of the fried peanut butter and banana sandwich.

It’s a fried Nutella and banana sandwich with a cinnamon-sugar crust.  This has already had mixed reactions.  Some love the idea, some hate the idea and think it’s disgusting.  Someone even suggested that instead of frying the bread, to toast it in the toaster.

If I’m going to eat a banana with Nutella, I usually just spread a layer of Nutella on a naked banana, slice it into rounds, then eat it.  I’ve even eaten a plain un-fried Nutella and banana sandwich.  But, as I thought with the fried peanut butter and banana sandwich, the extra step of frying it brings a new depth to the taste.

Now, I wouldn’t go and make one of these sandwiches every day, but it does make a nice treat once in a while!

The recipe is below, but please note that I just estimated the amounts of what I used.  This is a recipe where you can use however much (or less) of anything that you like!

Nutella & Banana Sandwich With Cinnamon-Sugar Crust
serves 1

Ingredients
2 slices wholemeal bread, or bread of your choice
Approximately 1/2 teaspoon butter
Cinnamon-sugar, you can buy this at the store or make it yourself
1 ripe banana
Approximately 1 tablespoon Nutella, or similar

Directions
Heat a skillet over low-medium heat.  Meanwhile,  spread a thin layer of butter on one side of each slice of bread.  Sprinkle a good amount of cinnamon-sugar on the buttered side of each slice.

Slice the banana into enough rounds so that you can layer the unbuttered side of one slice of bread with the rounds.  Spread Nutella on the unbuttered side of the other slice of bread.

Carefully place the bread with the bananas, buttered side down, into the skillet.  Immediately place the other slice of bread, Nutella side down, right on top of the bananas.

Fry until golden brown, then flip the sandwich over and fry until golden brown.  Keep your eye on it, it can burn easily!

Let cool, slice diagonally if you like, and enjoy!

So what are you waiting for? Go celebrate World Nutella Day!

See Ms Adventures In Italy, Bleeding Espresso and World Nutella Day for more information.

As if you didn’t already know, today is World Nutella Day. I suggest you start celebrating and eat some Nutella! We have!

That is my 3 1/2-year-old daughter enjoying this once-in-a-blue-moon treat straight from the jar.

I also want to point everyone in the direction of my Nutella recipes here at The Sweetest Kitchen; namely my peanut butter & Nutella swirl cookies:

my Nutella coffee frosting:

and my Nutella cupcake that was worthy enough to be posted on Cupcakes Take The Cake:

So what are you waiting for? Go celebrate World Nutella Day!

See Ms Adventures In Italy, Bleeding Espresso and World Nutella Day for more information.