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
Hi Katie these were very delicious! However mine are quite messy to handle and didn’t really harden up? I used exactly the same ingredients as you even the healthy nutella and they also don’t seem to be as thick as yours – any tips?
Thanks again for the great recipe!
Hey Nadia, I saw your post and thought I’d let you know that we used Justin’s Chocolate Hazelnut Butter and they turned out great. Although next time I will omit the 1/8 tsp salt, little to salty for us…I’m sure it has something to do with perhaps the different Nutella??? But they are really good!!
Just made these, but used pb2 instead of the hazelnut spread, and they are awesome!
I love all your recipes most of them are so easy
I look forward to your blog everyday. And I can’t wait for your cookbook to come out
Regards
Judy
Just made these, ended up using half hazelnut spread and half peanut by accident (bought the wrong spread). But it has still ended up tasting great! Hard to believe its good for me 🙂
Just made these tonight with my 5 year old girl and they were fabulous!
It wasn’t overly sweet and it had a deep chocolate flavor.
We’re looking forward to trying your other recipes! : )
Thank you for sharing!
Does the recipe really call for 2.5 tsp of vanilla? Seems like an awful lot… Love your recipes so far, keep ’em coming!
This recipe is…Genius! It is so easy to make, comes out perfect, fulfills the rice crispy bar itch that vegetarians couldn’t scratch due to gelatin in the marshmallows and other unmentionables (Yes, I know Trader Joe’s has gelatin free marshmallow rice bars, but is there healthy Nutella type spread in it? Case closed.), has hazelnut/chocolate spread (that’s enough right there), cocoa…
I skipped the dipping in chocolate due to a healthy dose of chocolate from cleaning the bowls:) And, they are ready for Super Bowl tomorrow! Probably not quite as healthy as Black Bean Brownies, but another crowd pleaser, for sure. I love the new cookbook, of course. Thanks!
love the sounds of this recipe! Think there’s room to add coconut oil? I need some good fats for my son with cystic fibrosis and he’s a sweet eater. Thanks!
Sure! Add a tbsp or two to the batter.
Hi Katie!
I was just wondering if you had an idea how I could replace Nutella in this recipe by any chance? I do not have any on hand at the moment!!
Thank you SO much!
Peanut butter or chocolate peanut butter.
how many servings is in this recipe?
Ta-Daaaaa! Here I am. Probably your only subscriber/cookbook owner who doesn’t like chocolate. But guess who does. My husband . He is a chocaholic in every sense of the word. At least once a week I make something from your book or blog for him and he devours every bite. Thank you for all that you’ve created.
I made these today and they are unbelievable! I don’t think I’ll eat regular Rice Krispie treats ever again! Thanks Katie!
These are AMAZING! Recipe is so easy, and much less messy than I expected. My kids love them, my husband and I love them! They are very rich and chocolaty. Last night we sliced the bars in half and spread on peanut butter and a tiny pinch of salt…it was like eating a Wachamacallit Candy bar!
Thanks so much for this recipe! I add 1/2 cup of peanut butter too. My kids love them!
I just made these this afternoon for this evening’s dinner – WOW!
Easy, quick, delicious – doesn’t get any better!
I used the ‘bad’ Nutella, but am definitely making my own for next time to cut down on the sugar content.
Thx for a great simply great recipe!