Frosted Rice Krispie Treats are a childhood classic with the volume turned up. This nostalgic treat is sweetened with a double dose of Nutella, including the most dreamy, indulgent frosting.
Homemade frosting adds extra deliciousness to any sweet treat, like this Vanilla Almond Cake with Marshmallow Buttercream or these Spice Cake Mix Cookies with Maple Frosting.
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Nostalgic treats like Rice Krispie bars and cake mix peanut butter fudge bars bring back memories of brown bag lunches and after-school snacks.
These Frosted Rice Krispie Bars are the perfect blend of tradition meets the unexpected. If frosting Rice Krispie treats is wrong, I don't want to be right!
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Why This Recipe Works
- The perfect marshmallow-to-cereal ratio for the ultimate gooey texture! Skip the recipe on the box and use this one instead.
- Nutella makes it impossible to eat just one!
- The frosting takes these cereal treats over the top!
- No oven is required! These bars are easy to prepare and take less than 25 minutes.
- Ideal for parties, game day, bake sales, and more!
Ingredient Notes
Rice Krispie Treats
- Chocolate-hazelnut spread, like Nutella, adds incredible flavor to these treats.
- Marshmallows: I prefer to use miniature ones so that I can fold some into the cereal mixture for texture. They also melt faster.
- Butter: I use unsalted butter. If you typically use salted butter for sweets, feel free to substitute it.
Nutella Frosting
- Butter: I always use unsalted, room-temperature butter.
- Half-and-half: Half-and-half or whole milk is used to create the ultimate spreadable consistency.
See the recipe card for complete instructions and ingredient amounts.
How to Make Frosted Rice Krispie Treats
Step 1: Spray a 9x13 baking pan with cooking spray and line with parchment paper. When pressing the cereal mixture into the pan, the spray will hold the parchment in place.
Step 2: Add the butter and chocolate hazelnut spread to a heavy-bottomed pot. Heat over medium-low heat until melted.
Step 3: Add the marshmallows, reserving some to fold in later. Stir until the marshmallows are completely melted.
Step 4: Add the cereal and stir until it is completely coated with the marshmallow mixture. Fold in the reserved marshmallows.
Step 5: Transfer the mixture to the prepared pan, lightly pressing it into an even layer. Set aside to cool to room temperature.
Step 6: Add the butter and chocolate hazelnut spread to the bowl of a stand mixer fitted with a whisk attachment. Blend until smooth and combined, scraping down the sides of the bowl as needed. Add the powdered sugar in batches, blending until fully incorporated, scraping down the sides of the bowl as needed.
Step 7: Add the vanilla extract and half-and-half, one tablespoon at a time, and blend until light and creamy. Add more half-and-half as needed to achieve a spreadable consistency.
Step 8: Spread the frosting on the cereal bars. Add sprinkles if desired. Slice and store in an airtight container for up to five days.
Expert Tips
- Use parchment paper or grease the baking dish. The marshmallow mixture is sticky and you don't want all this deliciousness stuck in the bottom of the pan.
- Set out and measure all of the ingredients ahead of time. The melted marshmallow mixture starts to set up quickly, so you will want to work quickly when adding the cereal and spreading it in the baking dish.
- Use wet fingers to press the cereal mixture into an even layer. Wet fingers are the best tool for working with the sticky cereal mixture. You can also spray your fingers with baking spray to eliminate sticking.
- Don't press the cereal mixture too firmly in the pan. Compacting the mixture creates hard, dense bars.
- Use room-temperature butter and sifted powdered sugar for the frosting to achieve a smooth buttercream. Ensure the butter and chocolate hazelnut spread are well combined before adding the powdered sugar.
Frosted Rice Krispie Treats FAQs
Rice Krispie treats will have a hard texture if the butter and marshmallows are melted at too high a temperature. Low and slow is the best method. Also, avoid compacting the marshmallow-cereal mixture in the pan. Lightly pressing the mixture into the pan is ideal for a soft texture.
Rice Krispie treats freeze well but should not be frosted before freezing. To freeze a whole pan of bars, remove them from the pan and wrap them tightly with plastic wrap and then aluminum foil. To freeze sliced bars, place parchment paper between them to prevent them from sticking together. Freeze for up to two months to retain a fresh, optimal texture. Thaw at room temperature before frosting.
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📖 Recipe Card
Frosted Rice Krispie Treats
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Ingredients
Rice Krispie Treats
- 6 tablespoons unsalted butter
- ⅓ cup chocolate-hazelnut spread (like Nutella)
- 20 ounces miniature marshmallows
- 1 teaspoon vanilla extract
- 6 cups crispy rice cereal (like Rice Krispies)
Frosting
- 1 cup unsalted butter (softened to room temperature)
- ¾ cup chocolate-hazelnut spread (like Nutella)
- 2 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 2 tablespoons half-and-half (or whole milk plus more as needed)
Instructions
- Spray a 9x13 cake pan with cooking spray and line with parchment paper. Set aside.
- Add the butter and chocolate hazelnut spread to a large heavy-bottomed pot set over medium-low heat. Stir until the mixture is melted. Add the marshmallows, reserving some to fold in later, and stir until completely melted. Stir in the vanilla extract. Add the cereal and stir to coat it with the mixture. Fold in the reserved marshmallows.6 tablespoons unsalted butter, ⅓ cup chocolate-hazelnut spread, 20 ounces miniature marshmallows, 1 teaspoon vanilla extract, 6 cups crispy rice cereal
- Transfer the mixture to the prepared pan. Use wet hands to gently press it into an even layer, being careful not to compact the mixture too much. Set aside to cool.
- Add the butter and chocolate hazelnut spread to the bowl of a stand mixer fitted with the whisk attachment. Blend until smooth and well combined, scraping down the sides of the bowl as needed. Add the sifted powdered sugar in batches, blending slowly at first, until fully incorporated, scraping down the sides of the bowl as needed. Turn up the speed and mix until fluffy. Add the vanilla and the half-and-half and blend until smooth and spreadable, adding enough half-and-half to achieve the desired consistency.1 cup unsalted butter, ¾ cup chocolate-hazelnut spread, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons half-and-half
- Spread the frosting evenly over the cooled bars. Slice into 20-24 bars and store them in an airtight container at room temperature for up to five days.
Notes
- Be sure to use parchment paper or grease the pan, so the cereal mixture does not stick.
- Prep all of the ingredients ahead of time. The melted marshmallow mixture starts to set up quickly, so you will want to work quickly when adding the cereal and spreading it in the baking dish.
- Use wet fingers or spray them with cooking spray to press the sticky cereal mixture into an even layer.
- Don't press the cereal mixture too firmly in the pan. Compacting the mixture creates hard, dense bars.
- Use room-temperature butter and sifted powdered sugar for the frosting to achieve a smooth buttercream. Ensure the butter and chocolate hazelnut spread are well combined before adding the powdered sugar.
- To freeze: Prepare as directed, but do not frost. To freeze a whole pan of bars, remove them from the pan and wrap them tightly with plastic wrap and then aluminum foil. To freeze sliced bars, place parchment paper between them to prevent them from sticking together. Freeze for up to two months to retain a fresh, optimal texture. Thaw at room temperature before frosting.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These cereal bars are nothing ordinary. The Nutella and frosting make this classic an extra-special treat.