Recipe courtesy of Tia Mowry
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Chocolate-Hazelnut Crispy Rice Bars
Total:
45 min
Active:
20 min
Yield:
20 to 25 bars
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
20 to 25 bars
Level:
Easy

Ingredients

Directions

Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.

Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.

Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.

Slice into bars with a serrated knife.

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Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

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