These bars are crowd-pleasers! I've made them with chocolate hazelnut peanut butter spread and also with Biscoff cookie spread. The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only a minute. If it boils too long, they tend to be firmer and can become crumbly. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
No-Bake Chocolate Rice Krispie Bars
Ingredients
- 1/2 cup butter, cubed
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1/2 cup baking cocoa
- 1/2 cup 2% milk or half-and-half cream
- 1/2 teaspoon salt
- 1 jar (13 ounces) Nutella
- 1 jar (7 ounces) marshmallow creme
- 1/2 teaspoon almond extract
- 3 cups Rice Krispies
- 1 cup milk chocolate English toffee bits
Directions
- In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until smooth. Stir in Rice Krispies.
- Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into bars; store in an airtight container.
