Your favorite sticky marshmallow rice crispy treat topped with chocolate and hazelnuts!
Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
I do not object to such a celebration! There are so many ways to enjoy Nutella, it seems only fair to have a day to celebrate it’s tastiness. I’ve even used it as war paint/makeup while in Italy with friends – yea, I’m not even gonna try to explain that…
Nutella truly is a wonderful thing. One quick Google search will bring up tons of recipes that incorporate this treat, and after today there will be even more. I decided to bust out an oldie for the occasion, rice krispie treats.
Seriously, who doesn’t love a good rice krispie treat?
Oh man did I forget how sticky and messy these things are to make. You really need to butter every utensil and bowl you plan on using. But it’s well worth it, especially since it’s topped with Nutella.
And extra hazelnuts.
And chocolate O:-).
Post updated 6/2/20, photo above is the original.
6 cups puffed rice cereal
1 bag (10.5-oz) miniature marshmallows
1/2 cup (1 stick) unsalted butter
2 cups Nutella chocolate hazelnut spread
2 cups semi sweet chocolate chips
4 oz. toasted hazelnuts, chopped
- Butter a 9 × 13-inch pan and set aside.
- Measure the cereal into a large buttered mixing bowl and set aside.
- Melt the marshmallows and butter together in a medium saucepan over medium heat, stirring frequently.
- Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated.
- Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
- In the microwave, melt the Nutella until thin, about 1 minute. Gently stir in 1 cup of the chocolate chips and chopped hazelnuts and then pour over the treats. Using the back of a spoon, gently spread the mixture evenly across the top.
- Again in the microwave, melt the remaining cup of chocolate chips most of the way and then stir until completely melted. Using a spoon, drizzle the melted chocolate across the top.
- Cover and place the pan in the refrigerator to set before cutting into 24 bars and serving. Store in an airtight container.
Source: Adapted from Brown Eyed Baker, originally from Picky Palate.
Did you make this recipe? I want to see!