Yield 8 servings Number Of Ingredients 12 Steps:
Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl. In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total. Pour the melted chocolate mixture over the cereal crumbs and stir to combine. Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan. Chill in the refrigerator while you make the mousse. Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside. In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate. Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated. Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer. Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight. Make the crispy rice topping: Line a baking sheet with parchment paper. Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly. Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat. Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled. When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices. Enjoy!
Time 45m Yield 20 to 25 bars Number Of Ingredients 6 Steps:
Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter. 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. 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. Slice into bars with a serrated knife.
Yield 20 treats Number Of Ingredients 7 Steps:
Preheat the oven to 500°F (260°C). Line a 9 x 13-inch baking dish with parchment paper and grease with nonstick spray. 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. 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. 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. 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.) Let the treats cool completely, about 20 minutes, then invert onto a cutting board and cut into 2-inch squares. Enjoy! RECIPE BY: Tiffany Senin
Time 5m Yield 18-24 serving(s) Number Of Ingredients 4 Steps:
Butter a 9x13x2 inch dish. Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir. Add Rice Krispies. Mix well. Spread into dish. Chill, then cut into squares.
Time 15m Yield 24 serving(s) Number Of Ingredients 5 Steps:
Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray. In a saucepan over low heat melt butter with vanilla. Add in the 1/2 cup of Chocolate hazelnut spread and stir till combined. Add in marshmallows and stir until completely melted; remove from heat. Mix in the cereal until combined. Using damp hands press into prepared pan. Cool completely then slice into desired pieces.
Yield 9 servings Number Of Ingredients 3 Steps:
Prepare a square glass baking dish with cooking spray. Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.) Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined. Stir until fully combined. Scoop the mixture into the sprayed baking dish and flatten with a spatula. Cool for 30 minutes, then cut into squares. Enjoy!
Yield 16 servings Number Of Ingredients 5 Steps:
In a sauce pan, combine and mix 1 cup (240 gram) peanut butter and marshmallows over medium heat, stirring constantly. Lower the heat and cook until melted. Remove from heat. Add in, rice cereal, and chocolate candies. Mix until evenly combined. Turn mixture into buttered 9x9 (23x23x5cm) pan. Melt 2 cups (450g) of chocolate chips in a bowl in 30-second increments. Pour melted chocolate over pan and spread evenly. Melt 1 cup (240g) of peanut butter and drizzle over chocolate. Sprinkle ½ cup (100g) of chocolate candies over top. Chill for 2-4 hours. Cut into squares. Enjoy!
Time 15m Yield 12 to 36 treats Number Of Ingredients 7 Steps:
Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.
