A Nutella dessert inspired by the “Great British Bake Off” – without baking


When you don’t feel like baking, you can find great ideas from a baking star.

It was season 4 of ‘The Great British Baking Show‘ that really made me fall in love with the series – Frances Quinn’s technical precision, Kimberly Wilson’s innovative flavor combinations and Ruby’s natural talent for improvisation. Tandoh. Tandoh, a 2013 university student, was always candid when she was going through a tough time, always saying she usually doesn’t work with expensive equipment in ideal conditions. And I always appreciate bakers who know how to cook in the real world.

In Tandoh’s new book of essays and recipes, “Eat Up! Food, Appetite and Eating What You Want”, she’s more outspoken, curious and playful than ever, exploring the ethics and power of food and serving evocative recipes both sweet and savory. . And in a section of the book in which she urges us to “take our budgets, our kitchens, and our skills as they are, and from those things cook something wonderful,” she offers a Nutella fudge bar. , perfect for those days when the thought of heating the kitchen seems daunting.

The beauty of this recipe is multifold. You don’t need to cook, but you barely need to measure or clean anything. It’s ideal when you feel like a low-effort, bespoke task when you’re staying in a vacation home somewhere and getting by with an unfamiliar space. I tweaked the Tandoh recipe slightly to accommodate our American lack of inclination to weigh things up, but otherwise I kept the wacky, sumptuous vibe.

Inspired by Ruby Tandoh “Eat! Food, appetite and eat what you want”

Cooking time

ten minutes, plus refrigeration


  • 7 ounces graham crackers (half a standard box)
  • 1/2 cup butter (one stick)
  • 3 1/2 ounces dark chocolate (a standard Lindt bar; I like 85%).
  • 1 3/4 cups sweetened condensed milk (1 small can)
  • 1/2 cup Nutella or similar chocolate spread


  1. Crush the graham crackers in a food processor or put them in a bag and crumble them with a rolling pin or similar.
  2. In a medium saucepan, melt the butter over medium heat. Stir in graham cracker crumbs until well blended.
  3. Press crumbs into an 8″ x 8″ pan.
  4. Using the same saucepan, because why not, gently heat the condensed milk, stirring constantly so as not to burn it. When it starts to simmer, remove from heat.
  5. Stir in the Nutella to mix well. Break chocolate bar into mixture and stir until melted.
  6. Pour mixture over graham cracker base and smooth.
  7. Refrigerate for at least an hour, then cut and serve. These are meant to be gooey and fuzzy, not firm, so don’t worry. They are best straight out of the fridge.

Cook’s Notes

I think it would be just as amazing with peanut butter replaced with Nutella.

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