INGREDIENTS

  • 6 cups rice cereal
  • 4 tablespoons unsalted butter
  • 10.5 ounces (1 bag) mini marshmallows
  • 1 cup chocolate hazelnut spread, e.g. Nutella
  • 1 teaspoon vanilla bean paste or vanilla extract
  • pinch of salt

For the topping:

  • 1/4 cup dark chocolate or white chocolate chips
  • coarse sea salt

DIRECTIONS

  1. Prepare a 9x13" pan by lightly greasing with oil or butter. Line the pan with parchment paper and an additional light coating of oil or butter.
  2. Melt butter in saucepan over low heat.
  3. Add in mini marshmallows and stir continuously until melted.
  4. Add vanilla extract, chocolate-hazelnut spread and a pinch of salt, stirring to combine.
  5. Mix in cereal, until all cereal is coated, and then press mixture into an even layer in the 9x13” pan. (Tip: to prevent cereal from sticking to your hands, coat your hands with a light layer of oil or butter before pressing the mixture into the pan.)
  6. Set aside pan aside to allow treats to firm up and then cut into squares.
  7. Melt chocolate and drizzle over treats. Sprinkle with sea salt.
  • Course: Dessert