How long has it been since you’ve tasted a Rice Krispies® treat? I’m not talking about the ones found in blue-foil wrappers, sitting on the shelf in your grocery store. I’m talking about melting your own gooey marshmallows and butter, and stirring in just enough cereal to hold it all together.
Rice Krispies treats are somewhat nostalgic for me. You see, I’m from the era way back when (did I just say that?) enjoying these sticky snacks required a bit of planning. They were not mass-produced and ready to throw in your grocery cart. No, these were a special treat, reserved for the occasional weekend sleepover or family get-together. It made my day when my mom came home from shopping and pulled the marshmallows and rice cereal out of the bags, because they were only bought together for one reason. From there, they only took minutes to put together, but the hardest part was waiting for them to cool enough to cut into squares.
If it’s been a while since you’ve made this classic in your own kitchen, now would be a good time to try them with an updated spin. Adding the creamy, chocolatey-hazelnut spread, Nutella, puts them over the top. So put this simple list of ingredients on your next shopping list and make someone’s day.
Nutella Rice Krispie Squares
6 tablespoons unsalted butter
1 package (10 oz.) large marshmallows
1 cup Nutella
5 rounded cups puffed-rice cereal
In a large, heat-proof bowl, melt the butter in the microwave. Add the marshmallows and stir. Microwave one minute at a time until the marshmallows are just melted. Keep a watchful eye during this so the mixture doesn’t puff up and overflow inside your microwave. Otherwise, your five minute treat will turn into a thirty minute cleanup. Stir until the mixture is smooth and add the Nutella. If the mixture is too thick, microwave another thirty seconds before adding the cereal. Stir until all the cereal has been coated and press into an 11 x 7-inch pan. Once it is cool, cut into squares and enjoy.
- Adapted from sticky gooey creamy chewy
- I think that an 11 x 7-inch pan makes these just the right thickness, but any size pan you prefer will do.