1 13 ounce jar Nutella hazelnut spread (approximately 1 cup)
1 10.5 ounce bag of mini marshmallows
6 cups Rice Krispies
Grease a 9x13 pan, set aside.
In a large pot over low heat melt butter and Nutella. Once they are melted together, add the marshmallows. After they are all melted, remove from heat and stir in the Rice Krispies until well coated.
Pour Rice Krispies mixture into prepared pan and press mixture into pan using a greased spatula.
Allow to cool. Using a leaf shaped cookie cutter, cut leaves out of cooled Rice Krispies. Set aside. Frost Rice Krispies Treats and serve. The frosting will firm up as it sits, but will never fully harden.
Pernigotti Chocolate Frosting
1/4 pound unsalted butter, softened
1/2 pound powdered sugar, sifted
1/2 cup unsweetened cocoa (I prefer Pernigotti), sifted
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4-1/2 cup half and half
In a mixing bowl cream butter until light and fluffy. Add sifted powdered sugar, sifted cocoa and salt. Mix until well combined. Add vanilla and 1/4 cup half and half. Mix on medium until light and fluffy, add more half and half as needed to get frosting to a spreadable consistency.
Recipe printed from http://TheSlowRoastedItalian.com/
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