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- 3 Cups powdered sugar, plus more for rolling
- 3 Tablespoons plus 1 teaspoon soft butter
- 4 Tablespoons plus 1 teaspoon Nutella
- 1 1/2 Tablespoon heavy cream
- 1/4 Teaspoon salt
- Maldon salt (optional)
- One 12-ounce bag semisweet chocolate chips
- 2 Tablespoons canola oil
Place the powdered sugar and butter into a bowl. Using clean hands, rub the butter into the powdered sugar until it is completely incorporated. Add the remaining ingredients and knead together until well incorporated. The dough should be a bit sticky but manageable.
Wrap in plastic and refrigerate 30 minutes. Place on a smooth surface sprinkled with powdered sugar. Sprinkle the top of the dough with more powdered sugar to prevent sticking. Roll the dough out so that it is ¼-inch thick. Refrigerate another 30 minutes and then cut into squares and place on a baking sheet lined with parchment paper. Any scraps can be kneaded back together, re-rolled, and cut. Place in freezer for 30 minutes to overnight.
Once the squares are frozen, melt the chocolate and the canola oil over a double boiler. Dip the Nutella squares into the melted chocolate and garnish with Maldon salt if using.