If you love the convenience of store-bought uncrustables but wish they were fresher and more customizable, you’ll love this recipe. With just a few slices of bread and creamy Nutella, you can make a small batch of Nutella Uncrustables right at home. They’re budget-friendly, freezer-friendly, and so simple that you’ll never look at the frozen aisle the same way again.
These Nutella Uncrustables are quick, easy, and freezer-friendly! With just bread and Nutella, you can make a small batch of soft, chocolate-filled sandwiches perfect for snacks, lunchboxes, or coffee breaks.
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Recipe at a Glance
- Ready In: 10 minutes
- Equipment: rolling pin, cookie scoop and sandwich maker
- Ingredients: soft white bread and Nutella
- Makes: 6 Nutella Uncrustables
- Difficulty: Easy
- Make-Ahead Friendly: Yes
- Freezer Friendly: Yes
- Kid Friendly: Yes
Why You'll Love This Recipe
- Small Batch Friendly: Makes 6, perfect if you don’t want a huge stash.
- Freezer-Ready: Prep once, freeze, and snack anytime.
- Kid-Friendly: Easy for breakfast, lunchboxes, or after-school snacks.
- Customizable: Try different breads or different fillings like peanut butter and jelly, peanut butter and bananas, grilled cheese or even pizza uncrustables!
Ingredients and Equipment - Here's What You'll Need
- The Bread: For these uncrustables, I used Peppridge Farm white bread.
- The Filling: Well, since they're Nutella Uncrustables, the filling is Nutella!
- The Rolling Pin: It helps with fitting the uncrustable into the sandwich maker as well as sealing them if the bread is lightly flattened. I used a small fondant rolling pin for this, but you could use whatever rolling pin you have on hand.
- The Sandwich Maker: I used a sandwich maker purchased from Amazon. It cost $7.59 and worked great!
Simple Steps to Make the Nutella Uncrustables
- Flatten the Bread: Start by flattening the bread slightly so that it fits the dimensions of your sandwich maker.
- Scoop Nutella: Add about an ounce or a tablespoon of Nutella to one of the pieces of bread. I found that using a tablespoon cookie scoop worked great.
- Top: Top with the second slice of bread.
- Press and Seal: Press with an uncrustable sandwich maker to seal and trim edges. Repeat with the remaining bread and Nutella
- Freeze: Place uncrustables on a nonstick aluminin foil or parchment-lined tray, freeze until firm, then package in freezer-safe bags with labels.
It doesn't get much easier than this!
Homemade Nutella Uncrustables are quick, delicious, and freezer-friendly. Whether you enjoy them fresh, thawed, or even toasted, they’re the perfect way to bring a little fun (and chocolate) into your day.
Frequently Asked Questions
Yes! For a pastry-like version (Pain au Chocolat), lightly butter and bake at 375°F for 10–12 minutes until golden.
If sealed in an airtight packaging, they will last up to 1 month for the best flavor and texture.
If you don't have a sandwich maker, you can use a glass or biscuit cutter, and then press the edges with a fork to seal.
Recipe Tips, Variations, and Serving Suggestions
- I experimented with different Nutella quantities to find the perfect uncrustable, and 1 tablespoon, using a cookie scoop, was the clear winner.
- Add sliced strawberries or bananas before sealing for a fruity twist.
- For a richer flavor, sprinkle mini chocolate chips with the Nutella.
- Swap Nutella for cookie butter or peanut butter and jelly for variety.
- Perfect tucked into a lunchbox with fruit.
- Serve as an after-school snack with a glass of milk or pair with coffee for an easy mid-morning indulgence.
Chula's Test Kitchen
- Portioning Nutella: Nutella can be sticky and tricky to portion, so I tested several methods before landing on my favorite - using a #40 cookie scoop (about 4 teaspoons) gave me exactly 1.00 ounce of Nutella, which was the perfect amount for sealing and a gooey bite.
- Breads: I tried different breads. Pepperidge Farm White bread produced a whiter appearance, but Sara Lee Delightful was slightly larger and sealed more easily.
- Freezing Lessons: I wanted to package the Uncrustables. In my first test, I packaged and sealed an Uncrustable before freezing. This was a big mistake! Condensation formed and even broke the bag seal. The fix? Freeze unwrapped first, then package.
- Packaging & Labeling: I use clear polypropylene food-safe bags sealed with my FoodSaver and freezer labels. A Sharpie (black for Nutella) makes them easy to identify in the freezer. I could have also used freezer Ziploc bags, but wanted to be fancy!
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Nutella Uncrustables
Equipment
- Rolling Pin
- Tablespoon cookie scoop (See Tip 1)
- Sandwich maker (See Tip 2)
Ingredients
- 12 slices soft white bread (See Tip 3)
- ½ cup Nutella
Instructions
- Place two slices of bread on a work surface. Slightly flatten with a rolling pin.
- Add a heaping tablespoon (about 1 ounce) of Nutella to one of the bread slices. Top with the second slide of bread.
- Use the sandwich maker to press firmly to seal the edges. Repeat with the remaining bread and Nutella..
- For make-ahead convenience, freeze in a single layer on a baking tray lined with nonstick aluminum foil or parchment paper. When the Uncrurstables are frozen, package them in freezer-safe bags or containers. Allow to thaw for 30 minutes before serving.
- Yield: 6 Nutella Uncrustables
Video
Tips/Notes
- This is the cookie scoop that I used. It was the perfect size.
- I experimented with several different sandwich makers. The one shown in the pictures is my favorite, and it only costs $7.59.
- I tried different breads before settling on Pepperidge Farm white bread. Sara Lee Delightful white bread actually worked a little bit better, but wasn't quite as white as the Pepperidge Farm bread.
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