Makes 16 large, or 24 small, bars


  • 7 Tbsp. unsalted butter
  • 1 (16-ounce) bag store-bought marshmallows, or 15 ounces marshmallow creme
  • 1/2 cup chocolate-hazelnut spread, such as Nutella
  • 1 tsp. pure vanilla extract
  • Pinch of sea salt
  • 6 cups puffed-rice cereal

    For the topping:
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 1 Tbsp. canola oil
  • 1 cup milk chocolate chips
  • 1/2 cup chopped, lightly toasted hazelnuts


    Make the treats: Using 1 tablespoon of the butter, grease the bottom and sides of a 9- x 13-inch glass, or nonstick, baking dish.

    In a medium pan set over medium heat, melt the remaining 6 tablespoons of butter. Add the marshmallows, reduce the heat to low and cover the pan. Let stand until the marshmallows begin to soften, about 2 minutes. Add the chocolate-hazelnut spread, vanilla and salt and stir until smooth. Fold in the cereal and stir gently.

    Scrape the mixture into the prepared dish and spread evenly with a piece of wax paper. Let stand for 15 minutes.

    Make the topping: Combine the chocolate-hazelnut spread, oil and chocolate chips in a microwave-safe bowl and melt in the microwave or on the stovetop. Spread the mixture evenly over the top of the treats and sprinkle with the hazelnuts. Refrigerate until topping is firm, about 1 hour, before cutting and serving.

    Recipe reprinted from Treat: 50 Recipes for No-Bake Marshmallow Treats by Stephanie Banyas. Copyright © 2015 by Clarkson Potter/Publishers. Photos by Davide Luciano. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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