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IMG_3662Long 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.  

They are “Nutella Krispy Crunch Balls”. They taste like a nutella Nestle crunch.  

Melt the chocolate

Melt the chocolate

Combie butter, nutella, sugar and cereal

Combie butter, nutella, sugar and cereal

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.

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Form balls and place on lined baking sheet

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Dip each ball into melted chocolate and return to baking sheet

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Leave them plain or decorate them with sprinkles, etc..

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The inside is krispy and chocolaty

 Put them inside of mini candy cups or make them larger as nutella Krispy crunch pops! 

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Great for birthdays or special events by themselves or on a sweet/candy buffet…

Please nu-tell-a me what you think on Facebook or Instagram… You can find my pages under “Cheftini”.

You can also find my cookies on facebook under “BISCOTINA”. 

Rice Crispy with Nutella

Nutella Krispy Crunch Balls

Chocolate coated nutella and rice krispy balls

Ingredients
  

  • 1 cup nutella
  • 1 cup confectionary sugar
  • 1 1/4 cup rice krispy cereal
  • 8 oz chocolate chips
  • 4 oz baker chocolate
  • 1 large Nestle Special Dark Chocolate Bar
  • 1 stick softened butter/margarine
  • 2 tablespoons vegetable oil

Instructions
 

Chocolate

  • Melt chocolate in a double boiler, add oil and keep warm

Mix together

  • Butter, nutella, confectionary sugar with a hand mixer in a large bowl
  • Add cereal and mix with hands
  • Line a baking sheet with parchment/wax paper
  • Pinch a walnut size amount ball of mixture between fingers and then roll into a ball
  • when sheet is full place in the freezer for 15 minutes or until firm
  • Dip the balls in chocolate using a fork then place back onto lined baking sheet
  • Place back into freezer for another 10 minutes (or until hard enough to handle) and place in candy cups.

Alternatively

  • Make large balls and put a lollipop stick inside and freeze before dipping.
  • Note: dip end of lollipop stick into chocolate and use as glue to help stick
  • Dip in chocolate and use Styrofoam to stand up pops to harden.
  • Optional: insert into lollipop bags

Notes

Try using peanut butter as in original recipe
Store in a cool area or keep in the fridge.
Sugar: Try using a 1/3 less sugar to make less sweet
Tried this recipe?Let us know how it was!