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Rice Crispy with Nutella

Nutella Krispy Crunch Balls

Chocolate coated nutella and rice krispy balls


  • 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



  • 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.


  • 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


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!