Recipe courtesy of Ree Drummond
Episode: Gathering Bulls
Total:
50 min
Active:
20 min
Yield:
12 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Thoroughly grease a 9-by-11-inch pan and set aside.

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.

Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.

Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.

Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

IDEAS YOU'LL LOVE

Pecan Pie

Recipe courtesy of Trisha Yearwood

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Pecan Squares

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking