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Nutella Krispie Treats
I discovered the magic of Nutella during a chaotic Tuesday night when regular marshmallows just didn’t feel like enough. I melted two tablespoons into the butter before adding the cereal, and suddenly, my kids were asking for "the chocolate ones" instead of just treats. It’s become a staple in our weeknight rotation because it requires zero oven time and uses ingredients we already keep on hand.
Ingredients
Method
- Prep the Pan: Line a 9x13 inch baking pan with parchment paper or lightly grease it with non-stick spray. This ensures easy removal and prevents sticking. Set aside.
- Melt Butter and Nutella: In a large, heavy-bottomed pot (4-quart minimum), melt the butter over low-medium heat. Once melted, stir in the 2 tablespoons of Nutella until completely smooth and combined with the butter.
- Add Marshmallows: Add half of the marshmallows to the pot. Stir gently with a silicone spatula as they begin to melt. Add the remaining marshmallows and continue stirring constantly. Do not walk away; heat distributes unevenly.
- Check Consistency: Cook until all marshmallows are melted and the mixture is smooth, glossy, and slightly thickened. This should take about 3-5 minutes. Remove from heat immediately once smooth to prevent burning. The mixture should look like a shiny, light brown sauce.
- Combine with Cereal: Add the crispy rice cereal all at once. Using your spatula, gently fold and press the mixture together until every grain of cereal is evenly coated. Be careful not to crush the cereal too much; you want some texture.
- Press into Pan: Transfer the hot mixture into the prepared pan. Wet your hands with a little water or oil to prevent sticking, then press the mixture firmly and evenly into the corners. Do not over-press, or the treats will become dense.
- Cool and Slice: Let the treats cool completely at room temperature for about 30 minutes. This allows them to set properly. Once firm, lift out using the parchment paper edges and slice into squares with a sharp knife. Sprinkle lightly with flaky sea salt if desired.
Nutrition
Notes
The key is resisting the urge to rush the marshmallows. If you melt them too fast over high heat, they seize or burn, ruining that smooth, nutty flavor. I always keep the burner on low-medium and stir constantly until it looks like a glossy, slightly thickened sauce. This patience pays off with a treat that holds its shape but remains delightfully chewy.
While these are fun for birthday parties, they’re equally at home in my lunchbox or as an after-school snack. They store beautifully for days, though they rarely last more than two evenings in our house.
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