MAKES 16 SQUARES
The first thing I ever “baked” with each of my sons were Rice Krispies treats. They are irresistible to kids, and the process—requiring only a microwave and a bowl—is innately kid-friendly. Without fear of burning little fingers on hot pans or stovetops, you can focus all your attention on stirring that sticky marshmallow into the crisp cereal puffs as quickly as possible before patting it all into a buttered pan. Though we all still love the tried-and-true original, this grown-up version, made with chocolate and hazelnut and then finished with a scattering of toasted hazelnuts, takes the childhood treat to another level entirely.
5 tablespoons unsalted butter, plus more for greasing the pan
6 cups toasted rice cereal, such as Rice Krispies
1 (10-ounce) bag mini marshmallows (6 cups)
1 cup chocolate-hazelnut spread, such as Nutella
½ cup chopped hazelnuts, lightly toasted and cooled
Grease a 9-inch baking pan with butter.
Pour the cereal into a large bowl. In a medium saucepan, melt the marshmallows and butter together over low heat, whisking until smooth, 7 to 8 minutes. Add the chocolate-hazelnut spread, stir until well combined, then immediately pour the marshmallow mixture over the cereal; the mixture will cool quickly and become difficult to stir, so work quickly to combine and then immediately press the mixture into the prepared pan. Sprinkle the hazelnuts over the top, pressing lightly to help them adhere to the mixture.
Cool completely and cut into 16 equal-size squares.