Gooey, buttery crispy rice treats stuffed with chocolate hazelnut and toasted marshmallows will have you wanting s’more! Quick tip: if the crispy rice mixture ever becomes too stiff, simply microwave in 2-second intervals until malleable.
Cook Time
-
Total Time
-
Yield
20 treats
Ingredients
nonstick cooking spray, for greasing
1 stick unsalted butter
16 oz mini marshmallows (480 g)
1 tablespoon McCormick® vanilla extract
8 cups puffed rice cereal (240 g)
1 cup chocolate hazelnut spread (180 g), room temperature
2 cups mini marshmallows (150 g)
Nutrition Info
Calories 305
Fat 3g
Carbs 65g
Fiber 0g
Sugar 28g
Protein 3g
How to Make It
1. Step
Preheat the oven to 500°F (260°C). Line a 9 x 13-inch baking dish with parchment paper and grease with nonstick spray.
2. Step
In a large saucepan, melt butter over medium heat until browned, 2–3 minutes. Using a plastic spatula, stir in the marshmallows and vanilla until completely melted. Turn off the heat, add the puffed rice cereal, and stir until well coated in the melted marshmallows.
3. Step
Spread half of the cereal mixture evenly in the prepared baking dish. Chill in the freezer for 5 minutes. Meanwhile, keep the remaining cereal mixture covered in a warm place.
4. Step
Spread the chocolate-hazelnut spread evenly across the first layer of crispy rice treats, then sprinkle the mini marshmallows on top. Place the pan in the oven for 2–3 minutes, until the tops of the marshmallows are golden brown. Transfer to the freezer to set for 5–10 minutes.
5. Step
Spread the rest of the cereal mixture evenly over the toasted marshmallow layer. (If the crispy rice mixture becomes too stiff, microwave in 2- second intervals until malleable.)
6. Step
Let the treats cool completely, about 20 minutes, then invert onto a cutting board and cut into 2-inch squares.