And while nothing beats the original, it's fun to make an approximation of it at home...
All you really need is a heat source (oven/ stove/ microwave), a food processor and something to put it in.
Believe it or not, some stores don't actually carry Nutella. I know, it's hard to believe. So when you need a fix and can't get a fix, you have options...
Not Quite Nutella spread
100 g Macadamia nuts*
100 g almonds*
30 g sweet ground chocolate
35 g powdered milk
350 g 1% milk
2 Tbs honey
1/2 tsp salt
200 g bittersweet chocolate chips
120 g semisweet chocolate chips
1 tsp vanilla
1 Tbs grape seed oil
*Nutella is traditionally made with hazelnuts. Since this is "not quite Nutella", it seemed wrong to use hazelnuts - so I changed it up a little bit. Almond, cashews, even peanuts would be nice...
Preheat oven to 350F. Place nuts in a single layer on baking sheet. When oven is up to temperature, place nuts in oven and toast until lightly browned and fragrant (~10 minutes).
While nuts are toasting, heat milk, powdered milk, ground chocolate, honey and salt in a small saucepan - until just coming to a boil. Remove from heat.
Place bitter and semisweet chips in a microwave-safe bowl and microwave on high heat in 20 second increments, stirring in between heating. Stop when chips just start to melt - you should be able to stir them the rest of the way. Heat them for another 5-10 seconds if needed.
Place warm nuts in the bowl of a food processor - and process until you have a paste (may take 3-5 minutes depending on your processor). Add melted chocolate and process again. Pour in milk mixture, vanilla and grape seed oil and process until fully incorporated. Mixture will be rather fluid, but will solidify in the refrigerator.
Pour into clean 8 ounce canning jars, seal and refrigerate overnight. Yield should be approximately four 8 ounce jars. Enjoy on your favorite fruit, spread on toast, as a dip for pretzels...
Mixture should keep about two weeks in the refrigerator.