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These tasty Nutella Crunch Balls are made with rice krispies,, butter and confectioners sugar. This tasty, quick treat is sure to satisfy any sweet tooth.
Long before Costco super sized nutella children in Europe have been eating this hazelnut delight! Now that this popular Italian spread is widely available in the USA delightful treats have become part of the pop culture. In keeping with this nu trend I made a delicious Kellog’s treat that normally has peanut butter and I substituted nutella.
These Nutella Crunch Balls taste just like a Fererro Rocher
NOTE: I used a cup of powdered sugar in this batch but I do think less sugar could be used. I would start out with 1/3 less next time and see how that works.
Put them inside of mini candy cups or make them larger as nutella Krispy crunch pops!
Great for birthdays or special events by themselves or on a sweet/candy buffet…
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Nutella Krispy Crunch Balls
- 1 cup nutella
- 3/4 cup confectionary sugar
- 1 1/4 cup rice krispy cereal
- 1 stick unsalted butter melted
- 12 oz chocolate candy melts
- 1 Sprinkles, crystalized sugar, non perils
- 1 olive oil
- Combine, melted butter, nutella and confectionary sugar into a bowl and mix until it has a thick, smooth consistency. Almost like frosting.
- Then add the Rice Krispies Cereal and fold into the nutella mixture with a rubber spatula.
- Line a baking sheet with parchment/wax paper.
- Using a very small cookie scooper (or tablespoon) roll out as many nutella balls that will fit on the baking sheet.
- When the sheet pan is full, place it in the freezer for 15 minutes or until firm
- While nutella crunch balls are in the freezer melt your chocolate. Note: my preference is to place the chocolate melts into a tall mug, in 30 second intervals at 1/2 power.
- Remove the Nutella balls from the freezer and dip into the chocolate. Shake off excess and glide back onto the parchment lined sheet pan. Once your pan is full, return it to the freezer for another 10 minutes (or until hard enough to handle).
- Place the nutella balls into mini paper candy cups. Or before putting them into the cups, lightly drizzle them with chocolate and then decorate with crystalized sugar or other sprinkles. Allow the chocolate to harden and sprinkles to set, before transferring to cups.
- Refrigerate until ready to serve!
Store in a cool area or keep in the fridge.
Sugar: Try using a 1/3 less sugar to make less sweet