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1
Place a large saucepan filled with about 1 inch of water over medium-low heat until just simmering.
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2
Meanwhile, cut an 8-by-16-inch piece of parchment paper.
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3
Coat an 8-by-8-inch dish with butter and line it with the piece of parchment so that the 2 long ends hang over the edges.
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4
Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the dish aside.
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5
Place the measured butter in a large heatproof bowl and set the bowl over (but not touching) the simmering water until the butter has melted.
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6
Add the chocolate and cream and stir until the chocolate is smooth and melted, about 4 to 8 minutes.
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7
Remove the chocolate mixture from the heat and stir in the Nutella and salt (the mixture will be very thick).
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8
Quickly scrape the mixture into the prepared dish and push it into the corners in a rough, even layer.
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9
Sprinkle the nuts evenly over the top.
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10
Using your hands, press them into the surface and evenly smooth out the fudge.
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11
Refrigerate uncovered until firm, about 1 1/2 to 2 hours.
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12
To remove the fudge, grip the parchment paper hanging over the edges and pull it out of the dish.
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13
Transfer to a cutting board and, using a long knife, cut the fudge into 49 (1-1/4-inch) pieces, wiping the knife clean between cuts if necessary.
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14
(You may have to let the fudge sit at room temperature until its easier to cut.)
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15
Let it come completely to room temperature before serving.
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16
If desired, place a few pieces of fudge in mini paper baking cups for gifting.
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17
Though best eaten right away, the fudge can be stored in an airtight container and refrigerated for up to 3 days.
