Or “I Think I’ve Died and Gone to Heaven Krispie Treats.”
With the Nutella, the butterscotch, and the popcorn—not to mention the marshmallows and Rice Krispies—these treats are full of all the good stuff.
You know me and my need to add all the delicious things to one dessert. It’s necessary. I like my desserts to be so over the top that they’re practically under it. (I have no idea what that means. I’m a little punchy right now. Sorry.)
But guys, these are just the thing for the height of summer. In my opinion at least. Everyone needs a quick ‘n easy no-bake treat to whip out on a hot summer day. Although standing over the stove in July might not be the greatest. But the few minutes of overheating your face are totally made up for by the epic-ness that is a Nutella-marshmallow-butterscotch-popcorn krispie treat.
And the great thing about this recipe—the great thing about all krispie treat recipes—is that they’re very customizable. I meant what I said about cleaning out your cupboard. That is literally how these treats were born. I had an open bag of butterscotch chips to use up and a jar of Nutella that I desperately didn’t want to eat by myself, in its entirety. But if you wanted to use chocolate chips (or chopped candy bars or salted cashews or crushed-up cookies) and peanut butter you totally could. And they would be epic as well.
Just don’t substitute out the popcorn. It’s AWESOME in here. The popcorn adds a chewiness that you don’t get from cereal alone. It also adds a vegetable. Right? Right.
These krispie treats might not be the most beautiful dessert in town, but they are delicious and just the thing to make for a last-minute gathering or a regular old Thursday night. You know you can’t resist.
A quick note: I mention this in the recipe, but it bears a note up here too. ADD THE EXTRA SALT on top. There is so much sweet stuff in these krispie treats that a little salt is necessary to cut through all the sugary flavors. (Of course this is your dessert so if you really want it to be super-sweet you can skip the salt. But it’s necessary for my palate.) I used a coarse sea salt but you can use any salt you want, even table salt. You don’t need a ton, just a little sprinkle is enough.
- 1/4 cup popcorn kernels, popped*
- 1/4 teaspoon salt
- 4 cups Rice Krispies
- 4 tablespoons unsalted butter
- 9 cups (about 16 ounces) mini marshmallows, divided
- 1/3 cup Nutella
- 1 cup butterscotch chips
- coarse sea salt, for sprinkling**
- Spray a 9- x 9-inch casserole dish with cooking spray. Set aside.
- Sprinkle warm popcorn with 1/4 teaspoon salt, then measure 2 heaping cups of popcorn into a large mixing bowl. (You’ll probably have popcorn left over.) Add cereal.
- In a medium saucepan melt the butter over medium heat. Add 8 cups of the marshmallows and stir until they are melted. Add Nutella and stir to combine.
- Quickly pour the marshmallow mixture over the popcorn mixture and stir with a rubber spatula until cereal and popcorn are completely coated. Stir in butterscotch chips and remaining 1 cup of mini marshmallows. Pour mixture into the prepared casserole dish and press mixture down lightly. Sprinkle with sea salt and let cool for at least 3 hour.
- Cut into squares and serve. To store: wrap treats individually and leave at room temperature for up to 1 week.
- *You can use an air popper or pop it on the stove; if you go the stove route use vegetable oil or another neutral-tasting oil.
- **The additional salt isn’t necessary but I really recommend it. The additional salt cuts through all the sweet and lets all the individual flavors sing. I used about 1/4 teaspoon but you can use more if you prefer.