Categories: Sweet Treats
Ingredients
- 4 tablespoons salted butter, plus extra for greasing pan
- 10 ounces large marshmallows
- 1/8 teaspoon salt
- 1/3 cup chocolate-hazelnut spread
- 5 ounces semisweet chocolate
- 6 cups crisped rice cereal
- 1 1/2 cups miniature marshmallows
- 1 cup pecans, finely chopped
Directions
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Thoroughly grease a 9-by-11-inch pan and set aside.
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Melt the butter in a large saucepan over medium-low heat.
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Add the marshmallows and salt and stir until melted.
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Halfway through the melting process, add the chocolate-hazelnut spread. Stir until smooth.
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Meanwhile, melt the semisweet chocolate over a double boiler until smooth.
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Remove from the heat.
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Let it cool quite a bit.
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Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture.
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When it’s almost all combined, add the mini marshmallows.
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Continue folding until everything’s combined.
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Immediately press the mixture into the prepared pan.
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Sprinkle with half the pecans.
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Drizzle the chocolate in zigzags all over the top of the treats.
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Sprinkle the remaining pecans on top.
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Allow to set, then cut into squares.