Wednesday, March 9, 2011
Nutella Fudge Crispy Treats
World Nutella Day is actually February 5th, but I always forget until I see the great recipes that different bloggers have made. Maybe one of these days I will remember! Loyal readers will know that I am a big fan of the chocolate hazelnut combination, so I love Nutella. I don’t need to wait for a holiday to make something with Nutella.
I had purchased a big box of crispy rice cereal for the Ranger Cookies I recently made and, honestly, I don’t like eating this type of cereal as regular cereal. So I was on the hunt for recipes to use up the cereal and my husband sent me this one. It looked so good and I had the (adapted) ingredients on hand. They are a no bake cookie, so I probably should have saved these for a day when I wanted to keep the house cool, but I didn’t want to wait.
The original recipe for these is probably healthier than how I made them. I used corn syrup instead of brown rice syrup and I just used regular crispy rice cereal instead of a natural/organic variety. I also used plain crispy rice cereal instead of cocoa crispy rice cereal. The base had cocoa powder and Nutella (chocolaty itself) so I figured that it wouldn’t make a difference. The base is a little softer than regular crispy treats, since the chocolate soaks into the cereal a bit. These are really great and if you are a Nutella fan like I am, you’ve got to give these a try.
4 ounces Nutella
1/3 cup corn syrup
1 tablespoon vanilla
¼ cup milk
1/2 cup cocoa powder
4 cups crispy rice cereal
1/2 cup chocolate chips
8 ounces Nutella
5 ounces dark chocolate, chopped
Line a 9” square baking pan with parchment paper, set aside.
In a large saucepan combine the Nutella, corn syrup, vanilla, and milk. Over medium low heat, whisk the mixture until completely melted. Add the cocoa powder and salt. Whisk to combine.
Remove mixture from the heat and immediately add the crispy rice cereal and chocolate chips. Stir the mixture until all of the cereal is evenly coated with the chocolate mixture. Press into the prepared pan. Set aside.
Put the chopped chocolate in a microwave safe bowl, melt the chocolate in 30 second increments, stirring every 30 seconds. Once the chocolate is almost melted, add the Nutella and microwave for an additional 30 seconds. Stir until mixture is completely smooth. Pour the Nutella/chocolate mixture over the base until evenly coated and smooth. Refrigerate until set, about 2 hours, before cutting into squares.
Recipe from Cream Puff to Health Buff, who adapted the recipe from Clean Start by Terry Walters