Recipes

Air Fryer Nutella Bombs

Crack open a can of Pillsbury Grand biscuits and get ready for a little magic, because these Air Fryer Nutella Bombs are basically joy wrapped in dough. Each soft biscuit hugs a generous spoonful of rich, chocolatey Nutella, then gets brushed with melted butter like it’s headed to a spa day. Once air-fried to golden perfection, they puff up into warm, gooey treats that practically beg to be pulled apart. The final finish? A snowy dusting of confectioners’ sugar that makes them look as irresistible as they taste; sweet, messy, and guaranteed to disappear faster than you can say “just one more.

Air Fryer Nutella Bombs
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Air Fryer Nutella Bombs

Serves: 16

Calories Per Serving: 242

Prep Time: 20 Minutes

Cook Time: 8 Minutes

Ingredients

1 can (8-count) Pillsbury Grand biscuits, not flaky layers
1 cup (280 g) Nutella
½ cup (1 stick / 113 g) unsalted butter, melted
¼ cup (31 g) confectioners' sugar, for dusting

Directions

  • Remove the biscuits from the can and peel to separate each into two layers. Press each biscuit layer into a 4-inch circle. (You will have 16 circles.)

  • Spoon about 1 tablespoon of the Nutella into the center of each circle.

  • Use your fingers to fold the sides together, pinching to seal. Shape into balls. Make sure the dough is the same thickness all around for even cooking.

  • Brush the tops and bottoms of the bombs with melted butter.

  • Spray the basket of your air fryer with nonstick cooking spray.

  • Working in batches, place the bombs into an air fryer basket* about 2 inches apart.

  • Air fry at 330°F for 7-8 minutes, or until golden brown.

  • Remove the Nutella bombs from the air fryer to let them cool slightly.

  • Serve them with a dusting of confectioners' sugar. 

    No air-fryer? Baking Instructions:

  • Preheat the oven to 375°F and spray muffin tins with nonstick cooking spray.

  • Place the assembled Nutella bombs into the cups of the muffin tins.

  • Bake for 12-14 minutes or until golden brown.

  • Remove from the oven and let the bombs cool slightly.

  • Dust with confectioners’ sugar.

Source: I am Baker