I’ve been on a chocolate hazelnut butter kick lately.
Honestly, I don’t foresee that going away anytime soon. And yes, I realize I’m like ten years late on all the hype… but now I definitely get what all the fuss is about. That sh-tuff is goooood.
It’s been making its way into so many things in my kitchen (mostly a spoon and then my mouth, but hey). My favorite so far: rice crispy treats. These don’t even need the chocolate on the outside they are so hardcore delicious. But, the silky smooth coating puts these babies over the top.
Chocolate Hazelnut Crispy Treats
- Measure out about 5 1/2 cups puffed rice cereal and place into large bowl. (Reserve about half a cup to add at the end in case they seem too “wet”. My marshmallow mixture worked perfectly mixed with 6 cups of rice, but depending on exact ingredients used… such as the hazelnut butter’s consistency, this could vary.
- Generously grease up a 9″ x 11″ or similar sized pan with margarine (on the bottoms and the sides).
- Over medium heat in large saucepan melt together margarine and hazelnut butter.
- Stir in vanilla bean paste and marshmallows.
- Reduce heat ever so slightly and let marshmallows melt and merge well with the butters, stirring often. Now, just so you guys know–when I made these as a kid (and as a big kid) with regular marshmallows, I distinctly remember the marshmallows melting into a super liquidy type consistency. That won’t exactly happen here… the marshmallow mixture will remain fluffy the entire time, but all the individual marshmallows and other ingredients should homogenize. It will look more like brownish marshmallow fluff at this point.
- When all marshmallows have been fused into one giant marshmallow-like blob, quickly stir in with cereal until everything is well mixed (after it cooled briefly I used my hands, lightly greased with margarine, to gently mix it all together super well). This takes a bit of finesse, but not much. If the mixture seems too sticky or wet, add up to 1/2 cup more rice cereal.
- Transfer marshmallow/crispy combo into the greased pan and spread out until flat and even.
- Place in fridge to firm up.
- Cut into squares, either bite sized or bigger.
You can stop right here and eat these as is… because as is, they are damn good. Or you can go ahead and melt your chocolate and coconut oil together over a double boiler. Once totally smooth and silky, dip individual squares into chocolate to coat. Let harden up at room temp and then devour.
We successfully polished off all crispy treats in just one day. :)
Also, just fyi: the colorful sprinkles pictured in the photos above are not gluten free… :(
Cooking time (duration): 15
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12