I waited for as long as I could. I tried my best to avoid walking down the aisle where I knew it would be. Alas, the temptation was too strong. I broke down and finally bought that tub of Nutella. Oh Nutella, you sultry chocolatey temptress. I didn’t grow up on Nutella. I grew up on old fashioned peanut butter and Cheez Whiz. Yes, I said Cheez Whiz. Claudia constantly reminds me that I was quite the picky eater growing up. I refused to eat any kind of sandwich that she made for lunch that wasn’t Cheez Whiz. Let’s just say I am happy my palate has evolved and I can appreciate the better things in life – like Nutella.
Like most Mom’s, Claudia made a lot of Rice Krispie treats for us kids growing up. I figured I would take this classic dessert and put more of an adult twist by topping it with chocolate and my latest obsession – salted caramel. I adapted this recipe from Mini Baker. It’s so simple and positively delicious. If these were available back in the ’80s, the 8-year old me would have put down the Cheez Whiz and picked up the Nutella.
You will need:
For the squares:
6 tbsp butter
1 bag of large marshmallows (260 grams or 10 oz)
6 cups Rice Krispies cereal
1/4 tsp Fleur de Sel or coarse sea salt
For the chocolate topping:
1 cup Nutella
1.5 cups semi-sweet chocolate chips
1 tbsp vegetable shortening
For the salted caramel:
1-1/3 cups whipping cream
2 cups white sugar
1/2 cup light corn syrup
1/3 cup honey
3 tsp Fleur de Sel or sea salt
In a large sauce pot, melt your 6 tbsp of butter over medium heat.
Add your marshmallows and stir until completely melted.
Once completely melted remove from heat.
Add your Rice Krispies and Fleur de Sel or sea salt.
Press into a greased 9 x 13 inch pan.
In a small sauce pan add your Nutella, chocolate chips and vegetable shortening.
Melt on medium-low heat until completely melted.
Pour immediately over your Rice Krispies and spread evenly.
Let cool in fridge for 30 minutes.
While cooling, make your caramel sauce. I used the leftover salted caramel from my Salted Caramel Chocolates recipe.
If you don’t want to use that recipe, even though I highly recommend you do, your an also do what Mini Baker does and melt 7 oz of caramel candies with 2 tbsp of half and half. Totally your call.
Once your chocolate has set, cut your Rice Krispie treats into squares and drizzle with your salted caramel sauce.
My delicious salted caramel sauce was a little thicker in this photo, but you can melt yours a bit more to create a smaller drizzle like below.
Still tastes just as yummy!
Hazelnut and chocolate richness, paired with the sweet and salty caramel creates a solid dessert perfect for kids and adults.