“Rice Krispies treat has long been a favorite snack or dessert whose popularity seems to have not diminished, instead is enjoying a surge in popularity because of some trending ingredient like Nutella.
This rice cereal treat was invented in 1927 by two ladies, Malitta Jensen and Mildred Day of the Kellogg company. It was at the home economics department that this treat was born as a fund raiser for Camp Fire Girls.
The Rice Krispies breakfast cereal, on the other hand, was created by Eugene McKay and Clinton Rindisbacher, also of the Kellogg Company. It is crisped rice that is hollow in the middle with a thin wall that is crispy and crunchy. The wall is so thin that when you add milk, the wall collapses making that now legendary sound – snap, crackle, pop.”
6 tablespoons salted butter
10 ounces, large marshmallows
1/8 teaspoon salt
1/3 cup Nutella
6 cups Rice Krispies
1 1/2 cups miniature marshmallows
1 cup pecans, finely chopped
5 ounces, semi-sweet chocolate, melted
1. In big shallow pan, heat butter until it melts 4 tablespoons butter over low heat. Throw in marshmallows, salt and mix until all is melted. Midway cooking as it melts, add Nutella. Once Nutella and marshmallows are melted, add 2 tablespoons of butter again and mix until well combined
2. In another stove, melt semi-sweet chocolate using a double boiler until no lumps left. Turn off heat and let it cool just a little.
3. Add rice krispies to a large mixing bowl and fold in the Nutella mixture. Halfway, before it gets combined, add mini marshmallows and keep on folding until well incorporated.
4. Quickly spread mixture into a well greased large rectangular pan. Sprinkle with the pecans. I added some butterscotch chips. Drizzle melted semi-sweet chocolate in zig-zags all over the top of the treats.
5. Allow to set (refrigerate for 30 minutes), then cut into squares.