Easy Nutella Rice Krispie Treats Recipe

💖 Why You’ll Love This Recipe

• No oven required – All done on the stovetop (or microwave) in minutes. No baking, no fuss.
• Nutella magic – That rich, creamy hazelnut flavor melds with marshmallow goo to create a dreamy swirl in every bite.
• Quick & forgiving – Prep in 10 minutes, cook in 5, then let them set. Hard to mess up, even for beginners.
• Customisable & crowd‑pleasing – Add sprinkles, chocolate chips, or a sea salt finish. Kids and adults both go crazy for them.

📋 Ingredients

• 🧈 6 tablespoons salted butter
• 🍬 1 (16‑ounce) package mini marshmallows, divided
• 🍯 1 teaspoon vanilla extract
• 🌰 1¼ cups Nutella spread, divided
• 🥣 6 cups Rice Krispies cereal

Note: Unsalted butter works too – just add a pinch of salt.

👨‍🍳 How to Make Easy Nutella Rice Krispie Treats

1. Prep the pan: Line a 9‑inch square baking dish with parchment paper, leaving an overhang on two sides. This helps you lift the treats out cleanly later.
2. Melt butter & most marshmallows: In a large pot, melt the butter over medium heat. Once melted, reduce heat to low. Add all but 1 cup of the mini marshmallows (reserve that cup for later). Stir constantly until the marshmallows are completely smooth and melted. Remove the pot from the heat.
3. Flavor & Nutella: Stir in the vanilla extract and 1 cup of Nutella until the mixture is smooth and uniformly chocolate‑hazelnut.
4. Fold in cereal & reserved marshmallows: Gently fold in the Rice Krispies cereal and the reserved 1 cup of mini marshmallows. Mix until everything is evenly coated. Don’t overmix – you want some marshmallow pockets for extra gooeyness.
5. Press into pan: Transfer the mixture to your prepared dish. Using a spatula or lightly greased hands, carefully press it into an even layer. Don’t press too hard or the treats will be dense.
6. Top with Nutella drizzle: Microwave the remaining ¼ cup of Nutella for about 30 seconds until warm and pourable. Drizzle it over the top in a zigzag pattern.
7. Set & cut: Let the treats cool at room temperature for at least 1 hour (or until fully set). Lift out using the parchment, then cut into 18 squares.

Pro tip: For cleaner cuts, use a sharp knife greased with a little butter or cooking spray.

🎉 Ways to Present & Serve

• Classic squares – Perfect for lunchboxes or an after‑school snack.
• Bite‑sized balls – Roll the mixture into small truffles after it sets a bit, then drizzle with extra Nutella.
• Ice cream topping – Crumble a treat over vanilla ice cream for a crunchy sundae.
• Holiday flair – Add festive sprinkles or crushed candy canes on top before the drizzle sets.
• Dessert platter – Cut into tiny triangles and arrange on a board with fresh berries, pretzels, and chocolate dip.

🧊 Storage & Shelf Life

Store your Easy Nutella Rice Krispie Treats in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy. For longer storage, wrap each square individually in wax paper and keep in the fridge for up to a week – just let them come to room temp before serving for the best texture. Don’t freeze them, as the marshmallow can become grainy.

❓ Frequently Asked Questions

Absolutely! Any hazelnut‑chocolate spread works, though sweetness may vary. You can also swap half with peanut butter for a different twist.

Overheating the marshmallows or pressing the mixture too firmly can make them dense. Keep heat low and press gently.

Yes – use vegan butter, vegan marshmallows, and a dairy‑free Nutella‑style spread. The texture will be similar.

Yes. Place butter and marshmallows in a large microwave‑safe bowl. Microwave in 30‑second bursts, stirring each time, until melted. Then proceed.

Microwave it a few seconds longer, or stir in 1 teaspoon of coconut oil or milk to thin it slightly.

Definitely! Fold in ½ cup of mini chocolate chips, chopped toasted hazelnuts, or even crushed wafer cookies along with the cereal.

Lightly grease your hands with butter or cooking spray, or use a spatula that’s been sprayed with non‑stick spray.

This happens if the marshmallow mixture is too hot. Let it cool for 2‑3 minutes before pressing, or use a damp spatula.

Yes – use a 9×13‑inch pan and double all ingredients. Increase the setting time slightly.

I recommend against freezing, as the marshmallow texture can become spongy. They’re best enjoyed fresh or refrigerated.