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Nutella Pull Apart Bread – Easy 2-Ingredient Recipe

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 can Pillsbury refrigerated chocolate chip sweet biscuits with icing
1/3 cup Nutella hazelnut spread
(see tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray. Line pan with cooking parchment paper, allowing paper to hang 2 inches over long sides of pan.

2: Separate dough into 8 biscuits (set icing aside). Split biscuits in half, making total of 16 biscuit rounds.

3: Press dough into 3-inch rounds. Spread 1 teaspoon hazelnut spread on one side of each of 15 of the biscuit rounds.

4: Stack biscuits in 4 piles of 4 rounds each. Place stacks on sides in a row in loaf pan, arranging each biscuit stack to fit loosely in pan and making sure sides without filling are on both ends. (Stack will not touch ends of pan.)

5: Bake 32 to 37 minutes or until top is deep golden brown and center is baked through. Remove from oven to cooling rack and cool 10 minutes. Holding onto the parchment paper sides, carefully remove from pan, and transfer to serving platter, top side up.

6: Drizzle icing packet on top of bread and serve warm.

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Darlene’s Tips:  If you can’t find the chocolate chip sweet biscuits, you could try using the plain biscuits.  You could also sprinkle some chocolate chip morsels between the layers.  For extra icing (because those packets are never enough, lol), add a few drops of water or milk to powdered sugar until you get the consistency you want.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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