Hi lovelies! I hope everyone is staying healthy, happy, and safe during this most unusual time!

I was in the mood to make cake pops, but I was too lazy to make a cake, only to destroy it. Then I didn’t have powdered sugar to make frosting. Then I couldn’t find my wooden sticks…yeah, it was one of those days! But the baking bug would not let me be, so I had to make substitutions and small leaps of faith–and hence these Peanut Butter + Nutella Madeleine Cake Bombs were born.

PEANUT BUTTER + NUTELLA MADELEINE CAKE BOMBS

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 store-bought madeleines
  • 1/2 cup peanut butter
  • 4 Tbsp Nutella
  • sprinkles for decorating (optional)

Directions

  1. Crumble all the madeleines into a bowl.
  2. Once you have crumbs (not too fine), add peanut butter, and incorporate it with crumbs by hand.
  3. Once mixture comes together, roll it into four balls. Refrigerate for at least 30 minutes.
  4. After 30 minutes, remove from fridge. Microwave Nutella in 10-15 second bursts until thinner and smooth.
  5. Roll each ball in Nutella until coated. Scoop sprinkles over balls, while turning to evenly coat.
  6. When all four are finished, return to fridge for at least 30 minutes.
  7. When Nutella is hardened, remove from fridge and enjoy! Store uneaten cake bombs in fridge for up to one week.

 




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