Here is a riff on old-school Rice Crispies Squares: Rice Crispies Squares with nutty browned butter and … wait for it … Nutella! Oh so posh, right? Originally I had intended to dip them in chocolate as well, but it’s been so hot that that would have just melted in your hand. I’ll have to try that variation when it it cooler out!
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter
2 10.5-ounce bags mini marshmallows
1 teaspoon kosher salt
1 3/4 cups Nutella
12 cups puffed rice cereal
for the glaze (optional)
4 ounces dark chocolate
1 tablespoon vegetable shortening
Directions
Create a foil or parchment sling for your 13×9 inch baking dish, then spray lightly with baking spray.
Cook butter in a large pot over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Add Nutella and stir until completely incorporated into marshmallow mixture, about 2 minutes.
Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. Add remaining cereal and fold until mixture is homogeneous. (It’s a lot of cereal, so you’ll need to exert some effort.) If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer. Cover rice crispies loosely with plastic and let sit until cool, a minimum of 2 hours.
Using the sling, lift rice crispie squares out of pan and place upside down on a cutting board; remove sling parchment. Using a serrated knife, trim about 1/2 inch from all sides to make a squared-off rectangle, then cut into 24 squares.
If you are dipping the squares in chocolate, in a metal bowl set over a simmering pot of water, melt the chocolate and vegetable shortening. Line the counter or cookie sheets with wax paper, then dip the rice crispie square half way in the melted chocolate. Let set on the counter until completely hardened.
