If you’re a fan of Nutella, you’ll love this easy 4-ingredient fudge recipe that’s sure to satisfy your sweet tooth. With just a few simple ingredients and no baking required, you can whip up a batch of rich and creamy Nutella fudge in no time.
This no-bake Nutella fudge is ridiculously simple to make. Perfect for a quick and indulgent dessert, last-minute gifts, or a sweet treat to share with friends and family.
The best part? You probably already have everything you need in your kitchen right now.
Why this Nutella fudge recipe works
Minimal ingredients, maximum flavour. That’s the secret to this recipe.
The combination of milk chocolate and Nutella creates an incredibly smooth, melt-in-your-mouth texture that’s hard to beat. The digestive biscuit base adds a satisfying crunch that contrasts beautifully with the creamy chocolate layer.
I first made this when I needed a last-minute dessert for a dinner party. Everyone asked for the recipe, and I’ve been making it ever since.
What you’ll need
Ingredients
To make this delicious no-bake Nutella fudge, you’ll need just four simple ingredients.
Start by gathering:
- 420g of Nutella (the hazelnut spread does all the heavy lifting here)
- 500g of milk chocolate (milk chocolate bars or chocolate chips both work)
- 100g of butter that has been melted in a microwave
- 250g of crushed digestive biscuits for the base
Be careful when melting the butter – cover it as it can splutter in the microwave. The easiest way to crush the digestive biscuits is by placing them in a food bag, sealing it, and smashing them with the end of a rolling pin.
Equipment
You’ll also need:
- 20cm square baking tin (or 8-inch square pan)
- Parchment paper for easy removal
- Microwave-safe bowl for melting chocolate
- Mixing bowl for combining ingredients
- Sharp knife for cutting
Line your baking tin with parchment paper, leaving a 2-inch overlap on the sides. This makes removal so much easier once the fudge has set.
How to make Nutella fudge (step by step)
Step 1: Create the biscuit base
Mix the crushed digestive biscuits with melted butter until all the crumbs are coated.
Transfer the mixture to your prepared pan lined with parchment paper. Using the back of a spoon, spread the biscuit base evenly across the bottom of the pan and press down firmly.
You want a compact, even layer that won’t crumble when you cut the fudge later.
Step 2: Melt the chocolate
Break up your milk chocolate into small pieces and place in a microwave-safe bowl.
Heat on high in 30-second bursts, stirring in between each one. It should only take around 2 minutes total before all the chocolate has melted into a gooey, silky smooth mixture.
Don’t overheat the chocolate – it can seize up and become grainy. Stop as soon as it’s just melted.
Alternative method: If you prefer, you can use a double boiler instead of the microwave. Place the chocolate in a heatproof bowl over a medium pot of simmering water (don’t let the bowl touch the water). Stir until melted and smooth.
Step 3: Combine with Nutella
Working quickly, add the melted chocolate to the Nutella and mix well to combine thoroughly.
The warmth from the chocolate will make the Nutella easier to stir, creating a beautifully smooth chocolate mixture. Pour this mixture over your biscuit base in the lined pan.
Smooth out the top with a spatula or the back of a spoon to create an even surface.
Step 4: Chill until set
Cover the dish with plastic wrap and place in the refrigerator to chill for at least 2-3 hours, or until the fudge is completely firm to the touch.
For best results, I usually leave mine overnight. The fudge needs to be properly set at room temperature before cutting, otherwise it’ll be too soft and messy.
Step 5: Cut and serve
Once set, remove the fudge from the pan using the parchment paper – this is why the overhang is so helpful.
Use a large knife to cut the fudge into small squares. Wipe the knife clean between cuts to ensure neat, professional-looking squares.
Serve on a platter or cutting board for a sweet treat that’s sure to impress.
Variations and add-ins
Sea salt Nutella fudge
For a sophisticated twist, sprinkle sea salt flakes on top of the fudge before it sets. The salt cuts through the sweetness beautifully and adds a gourmet touch.
Trust me, this sea salt addition makes it taste like something from an expensive chocolatier.
White chocolate version
Swap the milk chocolate for white chocolate for a sweeter, creamier version. The white chocolate creates an even paler fudge that looks gorgeous when cut into squares.
Dark chocolate upgrade
Use dark chocolate instead for a more intense, less sweet version. This works particularly well if you’re serving it after dinner with coffee.
No biscuit base
If you prefer 2-ingredient Nutella fudge without any crunchy base, skip the biscuit step entirely. Just mix the melted chocolate with Nutella, pour straight into the baking tin, and chill.
This creates smooth, creamy fudge squares that are perfect for gift-giving.
Easter decoration
As you’ll see in my photos, I’ve added Cadbury Mini Eggs as an extra treat and decoration – perfect for Easter celebrations.
You don’t have to use Mini Eggs, though. Try other chocolates, Ferrero Rocher for something fancy, or even fruit like strawberry or raspberry slices on top.
Expert tips for perfect fudge
Use good-quality chocolate. The better your chocolate, the better your fudge will taste. I usually use a mix of milk chocolate bars from the grocery store baking aisle.
Don’t skip the chilling time. Rushing this step means soft, sticky fudge that won’t cut cleanly. Let it set properly in the fridge.
Line your pan properly. Make sure the parchment paper has enough overhang on all sides. This makes removal foolproof.
Work quickly with the chocolate. Once melted, chocolate starts to set as it cools. Mix it with the Nutella while it’s still warm and fluid.
Store in an airtight container. This keeps the fudge fresh and prevents it from absorbing fridge odours.
Storage instructions
Store your Nutella fudge in an airtight container in the refrigerator for up to 2 weeks.
Layer parchment paper or wax paper between layers if you’re stacking pieces to prevent them sticking together.
The fudge can also be kept at room temperature for a few days if your kitchen isn’t too warm, but I find refrigeration keeps it firmer and easier to handle.
Can you freeze Nutella fudge? Yes! Wrap individual squares in parchment paper, place in a freezer-safe airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Troubleshooting
My fudge won’t set
Make sure you’ve chilled it for at least 2-3 hours. If it’s still too soft, you may have added too much butter or not used enough chocolate. Pop it back in the fridge for longer.
The chocolate seized up
This happens when water gets into the chocolate or it overheats. Use a microwave-safe bowl and work in short bursts, stirring between each one.
The biscuit base is crumbly
You need more melted butter to bind the crumbs together. The mixture should hold together when pressed.
It’s too sweet
Try using dark chocolate instead of milk chocolate, or sprinkle sea salt on top to balance the sweetness.
Frequently asked questions
How long does Nutella fudge last?
Nutella fudge lasts up to 2 weeks when stored in an airtight container in the refrigerator. Make sure to keep it properly sealed to maintain freshness.
Can I make Nutella fudge without a biscuit base?
Absolutely! For 2-ingredient Nutella fudge, simply skip the biscuit base. Just melt milk chocolate, mix with Nutella, pour into your prepared pan, and chill. It’s even easier this way.
Do I need to use a double boiler?
No, a microwave works perfectly fine. Just heat in 30-second bursts and stir in between. A double boiler is an alternative method if you prefer, but it’s not essential.
Can I use sweetened condensed milk instead?
Sweetened condensed milk creates a different type of fudge with a smoother, creamier texture. While it won’t give you the exact same result as this Nutella fudge recipe, it’s worth trying as a variation.
What size pan should I use?
A 20cm (8-inch) square baking tin works perfectly. If you use a different size, adjust your chilling time – a larger pan means thinner fudge that sets faster.
How do I get clean cuts?
Use a sharp knife and wipe it clean with hot water between each cut. This prevents dragging and creates neat fudge squares.
Can I add nuts?
Yes! Chopped hazelnuts, almonds, or pecans work beautifully. Stir them into the chocolate mixture before pouring, or sprinkle on top.
Is Nutella fudge suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as long as you check that your chocolate contains no animal-derived ingredients.
Why is my fudge grainy?
Grainy fudge usually means the chocolate was overheated or cooled too quickly. Heat gently and let it cool gradually at room temperature before refrigerating.
Can I use chocolate chips instead of chocolate bars?
Yes, chocolate chips or semi-sweet chocolate chips work fine. You’ll need about 500g total. Milk chocolate chips give the best flavour match for this recipe.
Other sweet treats you might like to try…
No-bake chocolate fridge cake
Mini Egg cookies
Lemon drizzle cake
Banana bread with Nutella
Chocolate brownies
Chocolate egg blondies
Spiced apple cake
Upside-down pineapple cake
No-bake Nutella fudge recipe
Ingredients
- 250 g digestive biscuits crushed
- 100 g butter melted
- 500 g milk chocolate
- 420 g Nutella
- 1 packet Cadbury's Mini Eggs optional
Instructions
- Line a 20cm square baking tin with baking paper.
- Get a bowl and add the crushed digestive biscuits. Then stir in the melted butter, and mix until well combined.
- Add the butter biscuit mixture into the baking tin, and using the back of the spoon press down so the biscuit base is smooth and even. Put to one side. See Note 1
- Break the milk chocolate into a bowl, and then microwave on high at 30-40 second bursts until melted. It won't take long - around 3-4 times.
- Add the melted chocolate to the Nutella and combine well.
- Pour the chocolate into the baking tin, and smooth using the back of a spoon.
- At this point, you could place the Nutella fudge in the fridge to set, or you can decorate the top with Mini Eggs, as I do, or any other confectionary you'd like as a decoration.
- Refrigerate for at least 2-3 hours, then cut into equal squares to serve.
Video
Notes
Nutrition
This no-bake Nutella fudge is genuinely one of the easiest desserts you’ll ever make.
With just four simple ingredients and no lot of time required, it’s perfect for last-minute treats, homemade gifts, or satisfying your sweet tooth when chocolate cravings hit.
The combination of creamy Nutella and milk chocolate creates rich, decadent homemade fudge that rivals anything from a fancy grocery store.
And the best thing? You can make it your own with different toppings, variations, and add-ins.
Whether you keep it simple with the classic version or jazz it up with sea salt or white chocolate, this Nutella fudge is guaranteed to be a hit.
Give it a try and let me know how it turns out!
