No-Bake Nutella Marshmallow Crunch Bars
So you have a shower/potluck/party thing to attend and need to bring a dessert. You don't want to do store-bought but don't have time to bake something. If this sounds familiar than this my friends is the recipe for you. You need five things: butter, Nutella, chocolate chips, marshmallows, and cereal. Those ingredients and about 10 minutes. Adapted from Love & Olive Oil)
Servings: 25 pieces
- 2 cups gluten-free puffed rice cereal (I used Enjoy Life brand Crunch Rice Cereal)
- 1/4 cup butter
- 1/2 cup Nutella (plus 1 tablespoon)
- 2 cups semi-sweet or bittersweet chocolate chips
- 3 cups mini marshmallows (divided)
- 1 ounce white chocolate bar for garnish (optional)
Line an 8"x8" square pan with parchment paper. In a medium saucepan, melt butter over low heat. Add Nutella and stir with a wooden spoon or rubber spatula until fully incorporated and melted, about 2 minutes. Remove from heat and stir in chocolate chips until melted and combined, letting the residual heat melt the chocolate. If necessary, return saucepan to low heat until chocolate is fully melted. Remove from heat.
Add cereal to a large mixing bowl. Add melted chocolate mixture to cereal and stir with a wooden spoon or rubber spatula until combined. Gently add two cups of marshmallows and fold in to combine. Spread mixture onto parchment paper lined pan and gently press down with the back of spatula until level - be gentle as you don't want to crush the cereal.
Sprinkle remaining one cup of marshmallows on top of bars in an even layer and press down slightly so they stick to melted chocolate. In a small bowl, add remaining tablespoon of Nutella and heat in microwave for 20 seconds until melted. Using a teaspoon, drizzle melted Nutella over marshmallows. If using, shave white chocolate on top for garnish.
Place pan in refrigerator for at least 30 minutes. Lift parchment paper from each side and place bars onto a large cutting board. Cut into 1.5" squares. Keep refrigerated until ready to serve.
Bars will keep covered for up to 5 days - keep refrigerated. It'd be fun to get creative with the toppings, including flaked sea salt, gluten-free candy cane pieces, chopped nuts, etc. Recipe adapted from Love & Olive Oil.