Nutella Rice Krispie Bars | Seasoned Cooking

For the rice krispie treats:

½ cup unsalted butter (1 stick)
16 oz. mini marshmallows
10 oz. Nutella
12 oz. Rice Krispies

For the topping:

8 oz. dark chocolate chips
6 oz. Nutella

Spray a 9x13" baking pan with cooking spray and set aside.

Add the butter and mini marshmallows to a large stockpot, and heat on a low-medium heat, stirring constantly, until smooth and melted. Once melted, take the pot off the heat and add the 10 oz. Nutella. Stir until smooth.

Pour the Rice Krispies into the pan and stir to combine.

Press the mixture into the bottom of the prepared baking pan. Butter your hands to keep the mixture from sticking to them.

To make the topping, melt the chocolate in a bowl until smooth by microwaving them in a glass bowl in short bursts (30 seconds at a time), stirring well each time. When the chocolate is melted, stir in the Nutella to make a smooth, thick topping. Pour the topping over the rice krispie base.

Allow the topping to fully harden before slicing and serving. Store at room temperature for up to five days.

Yields: 24 servings
Preparation Time: 20 minutes plus cooling/setting time

Nutella Rice Krispie Bars