My best friend insists that plain, ol’ rice krispy treats are the best cookie ever invented. I believe that my Nutella variation is. Try it, and find out. This recipe can be made with gluten-free crispy rice, and requires almost 2 cups of Nutella.
Nutella Crispy Rice Treats
Makes 24 Cookies
6 cups crispy rice cereal, gluten-free or regular
6 tablespoons (3/4 stick) unsalted butter
10 oz. bag mini marshmallows
3/4 cup Nutella
Topping:
1 cup Nutella
1 1/2 cups semi-sweet chocolate chips
1 tablespoon shortening
3/4 cup chopped, toasted hazelnuts
Line 9- x 13-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Spray lightly with vegetable oil. Set aside.
In a large mixing bowl, add rice cereal. Set aside.
In a medium saucepan over low heat, melt butter and marshmallows. Mix until smooth. Add Nutella and stir until well combined. Pour marshmallow mixture over cereal. Stir to coat evenly. Press into prepared pan.
Prepare topping: Heat Nutella, chocolate chips, and shortening in the top of a double boiler, set over low heat. Mix until smooth. Spread over the top of cookies and sprinkle with chopped hazelnuts. Press nuts down lightly to adhere.
Place in the refrigerator for 1 to 2 hours until topping is firm. Using the foil overhang, lift cookies out of pan, and cut into 24 bars.
Store cookies, layered between wax paper, in an airtight container, in the refrigerator, for up to 3 days.
Baker’s Note: In an oven preheated to 350F, toast hazelnuts for 5 to 7 minutes until fragrant.