Nutella Rocky Road Tart

*Sorry teddy grahams, you are cute and tasty but you'll be cookie crumbs soon!

Oh my my-I've really done it this time! I asked for a vote and the vote was nearly unanimous, I needed to make something with Nutella. I wish I had words for how tasty this little one is. There is something extraordinary that comes with the meeting of Nutella and chocolate ganache that makes mouths happy. When the recipe states "whisk in the Nutella and pour over tart shell," after you have done that do yourself a favor and pause and lick the whisk and the bowl clean, you'll be glad you did.

OK, enough with the praises! Seriously, this recipe came together quite quickly, it was very easy, and is sure to impress. The original recipe calls for a 14"x4" tart pan, sort of a rectangular shape. I used a 9"tart round tart pan, but I suppose you could easily substitute an 8" or 9" pie pan/plate or even a 9"x9" square pan. There's no excuse now-try this.

Nutella Rocky Road Tart (From Culinary Concoctions by Peabody)

Crust:

1 1/2 cups chocolate cookie crumbs (I used Chocolate Teddy Grahams)

6 Tbsp melted butter

Filling:

6 oz. semi sweet chocolate chips

3/4 cup heavy whipping cream

1 cup mini marshmallows, divided

1/2 cup chopped walnuts, divided

Directions for the crust:

*Spray your cooking vessel with non-stick cooking spray. Preheat oven to 350 degrees.

In a small bowl mix together your cookie crumbs and melted butter so that it forms the consistency of wet sand. I used a food processor as I had to crush my little teddy grahams, so I added the butter directly to the food processor after they were made into crumbs.

Dump the crumbs into your pan and use either your fingers or the bottom of a glass or a measuring cup to press the crumbs down and up the sides of your pan forming a full crust. Using the center rack in your oven, bake at 350 degrees for 8-10 minutes. Remove from oven and let cool completely.

Directions for filling:

Place the chocolate chips in a medium sized bowl and set aside. In a small saucepan, bring cream to a boil. Once that happens, pour the cream over the chocolate chips and let sit undisturbed for two whole minutes. After that, whisk until the two are incorporated. Whisk in the Nutella and the resulting mixture should be smooth and glossy.

Assembling the tart:

Place half of the marshmallows and walnuts in the tart shell. Pour the chocolate mixture over the tart shell, covering the marshmallows and walnuts. Once that is complete, top with remaining marshmallows and walnuts.

Place in the refrigerator for at least 20 minutes. Cut and serve. This dessert is very rich, so servings should be a little smaller, serves about 10.