Brown Butter Nutella-Frosted Oreo Rice Krispie Treats

This creation certainly is a mouthful to say, and eat!  So delicious!  I’ve wanted to make something here for a while… the bakeries are delicious but there’s nothing like making something that makes your kitchen smell amazing.

I tutor a group of four and five year-olds every week here, and I wanted to make break-and-bake cookies with them for Halloween – you know, the sugar cookies that have pictures stamped on them for the holidays… pumpkins for Halloween, trees for Christmas.  Apparently they don’t have that here.  Then I thought it would be fun to make peanut butter cookies with them since I have a simple three-ingredient recipe, but peanut butter is really expensive here and I didn’t know if there were any allergies.  So… I decided to do Rice Krispie treats.  And decided it would probably be easier if I just made them myself.  I’ll be bringing them to our lessons tomorrow, and hopefully they’ll go over well!

I’ve never made Rice Krispie treats before, and I’m not sure why, since it was so super easy!  The hardest part was getting all the ingredients, because Rice Krispies and marshmallows aren’t exactly common in Spain.  {If you’re interested, I found the marshmallows at a German store, and the Rice Krispies at Corte Inglés.}  I referenced the original recipe on the Kellogg’s website, but I came up with the finished product on my own.  I wanted to make something more special than regular Rice Krispie treats, and I thought the Oreo and Nutella would be a great addition!  All this really needs is a big glass of milk to go with it!

Ingredients:

• 6 tablespoons unsalted butter, plus more to grease pan.
• 6 cups Rice Krispies
• 1 normal sized package {10 ounces, or 300g} marshmallows
• 8 Oreos, crushed
• 2 tablespoons Nutella
• Aluminum foil or wax paper.

Directions:

• Prepare the baking dish you’re going to cool your treats in.  I lined mine with aluminum foil and then greased the aluminum foil with butter to make sure they didn’t stick.
• Melt butter over low heat in a pot large enough to accommodate all of the cereal.  I let my butter to brown slightly, but not burn, to maximize the flavor, but this isn’t a necessary step.
• Add marshmallows, stirring frequently until melted and well combined.
• Turn off heat or remove from heat.
• Add cereal and crushed Oreos.
• Stir until well combined.
• Transfer to baking dish and press down until all of the treat is pretty uniform in depth. {It’s a good idea to save a spoonful in the pot to eat warm… it’s delicious!}
• Leave to cool, at least 30 minutes.
• Invert from pan and “frost” with Nutella.
• Slice into individual treats and enjoy!

*You can leave the treats in one layer, or invert the frosted sides onto each other, which is easier for transporting them.  I’m not sure if I’m going to serve them in a double layer or a single layer… all this sugar and my four and five year olds could get interesting!  Makes 16 individual bars or 8 double-layer bars.

Enjoy my mixed bag of ingredients. German-packaged Nutella, Spanish butter, and Marshmallows that I’ve never heard of before but that they say is American.

Line your dish with foil and grease it. It will make cleanup so much easier!

Melt the butter.

Still melting butter in my Spanish kitchen!

Melt the marshmallows.

Stir them so they don’t stick.

When they’re melted, you’re done.

Stir in Rice Krispies and Oreos.

Combine well.

Transfer to your lined baking dish.

Spread out evenly.

Invert from dish.

Frost with Nutella.

Slice into individual bars.

All the bars.

Close up.

Double layered if you wish.

Yum!