Around our house, we have more than a few recipes with inappropriate nicknames. (We keep ourselves amused!) This dessert is more correctly called Nutella Krispie Treats, if you aren’t the irreverant type. We call them Crack Treats because of our complete inability to stop eating them. I kid you not. I thought it was just me being pregnant and having weird cravings, but even Keith pounds them down. We have to hide them so our little dude doesn’t know they are here. The addictive quality is insane.
The credit for this recipe goes to the inestimable Ree Drummond, better known as the Pioneer Woman. Check out her original recipe for extra inspiration! The recipe below reflects the tweaking I’ve done. Try it both ways; I don’t think you’ll be able to stop eating either version.
(Makes one 9″x13″ pan)
6 Tbsp unsalted butter, plus a little extra for greasing the pan
10.5 oz bag of mini-marshmallows
1/4 teaspoon salt
1/3 cup Nutella
6 cups of crispy rice cereal
1 cup finely chopped walnuts or pecans, toasted
5-6 oz. semisweet chocolate chips, melted
Liberally grease a 9″x13″ pan with butter. Set aside.
Melt the 6 tablespoons of butter in a large saucepan over medium-low heat. Add the marshmallows. Stir until fully melted. Add the Nutella, and stir until incorporated. Pull the saucepan off the heat. Mix in the crispy rice cereal, taking care to incorporate the marshmallow mixture as thoroughly as possible. Using a spatula, press the whole sticky mess into the greased pan.
Drizzle half the melted chocolate over the treats. Sprinkle the nuts liberally over the initial chocolate, then drizzle the remaining chocolate over the nuts. Put the pan in the fridge for 30-60 minutes, until the chocolate has hardened. Cut into squares. Enjoy!