Ingredients
6 cups Cocoa Krispies
1 10 oz. package marshmallows (about 40) or 4 cups mini marshmallows
3 Tablespoons butter
1 cup Nutella (chocolate hazelnut spread)
-Topping-
1/2 cup milk chocolate chips
1 cup Nutella
1 Tablespoon shortening
Directions
1. Measure out 6 cups of Cocoa Krispies, set aside. Grease a 9x13 inch pan, set aside.
2. Microwave butter in a large (microwaveable) bowl for 45 sec. or until melted. Add marshmallows, toss to coat. Microwave 1 minute 30 secs. or until marshmallows are completely melted and mixture is well blended, stir halfway through at 45 sec. After mixture is well blended, stir in Nutella and mix well.
3. Add cereal immediately; mix well. Press into greased 9x13 inch pan.
4. Make topping---Heat chocolate chips, Nutella and shortening in medium saucepan over medium to medium-low heat until smooth. Stir together while heating up. Spread over top of rice krispy treats.
5. Add sprinkles, if desired and let cool completely. Put in fridge to help the topping set up quicker.
Makes about 12 servings
Notes: Butter hands or spray with cooking spray before pressing the rice krispy mixture in pan. This keeps it from sticking to your hands and makes it easier to press into the pan.
A plastic serrated knife is my favorite tool for cutting Rice Krispies treats.
Adapted from Chef in Training
printed from mybiscuitsareburning.blogspot.com