Instructions

• Line a flat tray or sheet pan that fits in your freezer with parchment paper, leaving a small overhang so you can lift the frozen block later.
• Put 6 tablespoons (3 ounces) salted butter in a medium microwave-safe bowl and microwave in short bursts (10–20 seconds), stirring between bursts, until the butter is fully melted.
• Add 9 ounces Nutella to the melted butter and stir until the mixture is completely smooth and uniformly combined.
• Using a baking spatula, spread the mixture on the parchment into an approximately 5 × 10-inch rectangle about 1/4 inch thick.
• Place the tray in the freezer and freeze for at least 1 hour, or until the block is firm throughout.
• Transfer the frozen block, still on the parchment, to a cutting board. Using a large chef’s knife, quickly chop the block into small chunks. Work briskly to avoid melting from warm hands or a warm kitchen.
• If pieces begin to stick together or soften, slide the parchment back onto the tray and return everything to the freezer for about 15 minutes to firm up; then break apart any stuck-together pieces.
• Lift the parchment and pour the frozen chips into an airtight container, then immediately return the container to the freezer.
• Keep the chips frozen until just before adding to your dessert. Use within two weeks.