Nutella rice krispie treats are quick to prepare and impossible to resist. No bake crunchy rice cereal bars, with chocolate and Nutella? Your favorite childhood snack bars just got WAY better!
Why you’ll love these Nutella rice krispie treats
Just 6 ingredients. You may already have the ingredients in your kitchen pantry.
Easy to make at home. Simply combine everything in a bowl, spread into a pan, and press down firmly. There’s no oven required.
No marshmallows. Unlike many other Nutella krispie treat recipes, this one is made without marshmallows or marshmallow fluff. The recipe can also be gluten free, dairy free, and vegan.
Crowd friendly & fun to eat. I recently made the recipe for a neighborhood summer block party, and they received rave reviews from guests of all ages. Take a tray of these chocolatey Nutella squares to your next party or event, and watch how fast the entire plate is gone!
You may also like Homemade Bounty Bars
Step by step recipe video
Key ingredients
Nutella – Use any store bought or homemade chocolate hazelnut spread. I like to whip up my own vegan Nutella, because it’s easy to make and less expensive than the jarred kind, with fewer ingredients and less sugar.
Rice krispies cereal – This can be a crisped rice cereal or another small shape cereal, including classic Kellogg’s Rice Krispies, Nature’s Path organic gluten free Crispy Rice Cereal, or your favorite keto cereal.
Cocoa powder – The recipe calls for a fourth cup of unsweetened cocoa powder or chocolate protein powder for a high protein version.
Sweetener – A sticky sweetener holds the bars together. Try honey, agave, pure maple syrup, or a sugar free alternative.
Vanilla – Pure vanilla extract compliments the chocolate and hazelnut flavors.
Salt – The salt is not needed for texture or structure, but it makes a big difference in taste. I highly recommend not leaving it out.
Chocolate chips (optional) – If you are a chocoholic who believes there’s no such thing as too much chocolate, dip each bar in melted chocolate chips. You won’t regret it.
How to make Nutella krispie treats
- Line the bottom of an eight inch square baking pan with wax or parchment paper. Or use a smaller pan for thicker krispie squares. Set this pan aside.
- Stir the crisp rice cereal, cocoa powder or protein powder, and salt in a large mixing bowl. Then stir in the chocolate hazelnut spread, agave or honey (or other liquid sweetener), and pure vanilla extract until well mixed. Make sure to coat all the krispies.
- Transfer the mixture to your prepared pan, and use a second sheet of parchment paper to press down very firmly. (See the recipe video for a visual.) Really press it down!
- Refrigerate or freeze until chilled.
- Meanwhile, make the optional chocolate topping by melting the chocolate chips either in the microwave or using the double boiler method on the stove top. Stir a teaspoon of coconut oil into the melted chocolate sauce if you want a smoother consistency.
- Pour the chocolate over the Nutella bars and spread out evenly with a spatula or spoon. (If you prefer, you can also slice and then dip the bottom of each chocolate hazelnut bar individually into melted chocolate.)
- Refrigerate the pan just until sauce is no longer wet. Slice into bars or squares and serve.
- Store any leftovers covered in a cool, dry place on the counter for up to two days. Or refrigerate in a covered container for up to a month. Or freeze in an airtight container for up to three months. They are really good straight from the freezer!
Katie’s favorite variations of the recipe
- Use chocolate peanut butter instead of Nutella.
- Stir a handful of freeze dried strawberries in with the krispies.
- Add mini chocolate chips or white chocolate chips, chopped pecans, or chocolate sprinkles on top of the melted chocolate before it sets.
- Stir half a cup of finely chopped caramels or pitted dates into the batter.
- Sprinkle crushed Oreo cookies, pretzels, or flaky sea salt over everything.
- Turn them into healthy Nutella protein krispie treats by substituting the cocoa powder for an equal amount of chocolate protein powder.
Nutella Rice Krispie Treats
Ingredients
- 3 cups crisp rice cereal (85g) (or any low carb or gluten free small shape cereal)
- 2 tsp pure vanilla extract (10g)
- 1/2 tsp salt
- 2/3 cup Nutella or Homemade Nutella (160g)
- 1/2 cup honey or agave (120g)
- 1/4 cup cocoa powder (20g) or chocolate protein powder
- 3 oz chocolate chips (optional for topping)
Instructions
- 1. Stir rice krispie cereal, cocoa or protein powder, and salt in a large mixing bowl. Then mix in the Nutella, sweetener, and vanilla until well mixed.
- 2. Transfer to an 8 inch square pan lined with parchment paper. (Or use a smaller pan for thicker bars.) Use a second sheet of parchment to press down very firmly.
- 3. Refrigerate or freeze the Nutella rice krispie treats until chilled.
- 4. Make the optional chocolate coating by carefully melting the chocolate chips in the microwave or on the stove top. Stir in a teaspoon of coconut oil if you want a smoother sauce.
- 5. Pour chocolate over the bars and use a spatula or spoon to spread it out evenly. Refrigerate about ten minutes to set the chocolate, then slice into bars or squares.
- 6. Store leftovers covered on the counter for two days, or in the refrigerator or freezer for longer term storage.
Video
Notes
More ways to use Nutella
My sister doesn’t like chocolate
These look great! If I have time, I want to make them this weekend! Thanks!
I honestly don’t know anyone who doesn’t like chocolate! I have to have at least a square of dark chocolate every day, it’s my weakness. Love anything rice krispies, making this soon!
I am the one person in the world that has yet to try Nutella! :/
Awwwe, it’s okay!
Have you ever had a Ferrero Rocher candy? They’re not vegan, I used to eat them when I wasn’t vegan, but the middle is actually the EXACT same thing as Nutella. Just cocoa, hazelnuts, milk, and a LOAD of sugar. 😉
The first Nutella I ever had was actually her recipe. I did finally try a Justin’s version which was incredibly sweet compared to what I had made. Her recipe is amazing however…I have a hard time not eating all the toasted hazelnuts.
These are so so good! I’ve made Nutella Rice Krispies before and they were a huuuuuge hit!
Actually my husband hates chocolate and my daughter’s close friend doesn’t like it either. Both also hate peanut butter. I don’t know how anyone can live without chocolate and peanut butter. They are the perfect combination! Nutella rice krispie treats sound awesome. You just saved me. I need a gluten and dairy free dessert for Thursday that isn’t too messy. I think you provided me the perfect dessert. Thanks!
Question: You have the agave/honey down for 1/2c =115g. My agave and 2 kinds of honey come up at 21g/Tablespoon, equaling 168g for1/2c. Is “115g” maybe a typo? It would be about 2.5 T less if I went by grams vs cup. I like to grams, so I want to make sure the ratio is correct.
I suggest starting with the weight first. Usually in recipes that include both weight and measurement I don’t even use measuring tools. When I first started weighing I noticed I was measuring less where some people measure over and it can make such a difference especially in smaller recipes like this one. You can always test it before you add the crispies or as you stir them in then add a little more sweetener if needed.
I don’t know why some bottles say that.
To be honest, I wish everyone had a food scale because that is the only way to ensure we’re all doing exactly the same thing and using the exact same measurements. As Jenny said (and as it says on my “recipe troubleshooting” page, it really can make a huge difference. I continue to list cup/tbsp measures for people without a food scale, but for anyone who is serious about getting good results, investing $20-$30 in a food scale is crucial.
This looks delicious! I love nutella. I can’t wait to try this. =)
I’ve met several people allergic to cocoa, and I often just substitute carob and cut down on the sweetener. I don’t know what it is, but carob tastes sweeter to me than cocoa.
I think I may have to invest in a food processor. Vegan nutella is one calling I cannot ignore. It may or may not disappear in the time span of an hour. 😉
These look wonderful! My 22 year old daughter doesn’t care much for chocolate. I make up for her, though…I’ve had a life-long love affair with it. 😉
I eat very little chocolate because I don’t care for caffeine. But I’ve been making Katie’s recipes for the last year, with much success, substituting carob powder for cocoa powder. Also use her recipe for homemade chocolate chips but make carob chips.
Katie, I love how you can write literally 5 sentences and make me laugh. Its a skill. I kind of want to make these for breakfast.
Oh my, these look good!
Yes, sadly I’ve had friends who declared that they didn’t like chocolate – usually because they happened to get sick after eating it (due to flu or something, not the chocolate itself) . . . but why would one dislike chocolate for that reason? When I was little, I ate about 10 truffles in 10 minutes and . . . bad things . . . but I still like chocolate.
Guess they were probably on the fence with chocolate to begin with. :/ More for me! 😉
These sound fantastic! Rice crispies are the perfect treat and always remind me of baking when I was little. Healthy nutella sounds like the perfect addition 🙂
These look amazing!!!
I do know people who don’t like chocolate–it’s ridiculous!