Chocolate-Hazelnut Crispy Rice Bars – a delicious recipe with unsalted butter, marshmallows, puffed rice cereal, vegetable oil, marshmallow creme, chocolate hazelnut spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
2
Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
3
Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
4
Slice into bars with a serrated knife.
1345
kcal
Calories
28
g
Fat
246
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 tablespoons unsalted butter, one 10-ounce bag mini marshmallows, 6 cups puffed rice cereal, such as Rice Krispies, vegetable oil, for oiling hands, and more.
Yes, Chocolate-Hazelnut Crispy Rice Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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