Peanut Butter & Nutella Rice Krispie Roll

   I wanted to attempt a pan of Rice Krispie Squares, but felt they needed to be jazzed up, just a bit. Well, they got jazzy, and they were yummy too. How could they not be, really?  

Peanut Butter & Nutella Rice Krispie Roll

Ingredients

• 1/2 cup creamy peanut butter
• 3/4 cup Nutella
• 1/4 Cup chocolate chips
• 4 Cups mini marshmallows, or about 40 regular sized
  
• 1/4 cup butter

• 5 1/2 cups Rice Krispie cereal
  

Method:

1. Line a large cookie with foil or parchment paper; spray lightly with non stick cooking spray, or rub a thin layer of butter onto the bottom and sides.
2. On the stove or in the microwave, heat the peanut butter, Nutella & chocolate chips until mixable. Stir to combine, and set aside to cool slightly.
3. In a large microwave safe bowl, heat butter and marshmallows for 2 minutes. Stir until smooth. (this step can be done of the stovetop too)
4. Add Rice Krispies cereal. Stir until coated.
5. Pour cereal mixture into prepared pan and press into pan. If the mixture is sticking to your hands, rub a little butter onto your hands, or butter a spatula and use that instead. You want it to be about an inch thick, so don't speed it out more than that thickness, even if it doesn't fill the whole pan. 
   
6. Spread the peanut butter and Nutella mixture out onto the "squares" within 1-inch of the edges.
7. Starting with the longest side, roll up (jelly roll fashion), peeling foil or parchment away from the cereal mixture as you go.
8. Wrap roll tightly in plastic wrap.
9. Store in refrigerator, seam side down, about 1 hour until firm.
10. Cut into 1-inch slices.

   Rolling this bad-boy up was a little tricky, but just taking my time, and using the parchment as stability made it work out. It started to loose it's roundness a bit (as you can see in that bottom right-hand photo), so when I rolled it up tightly in plastic wrap to put into the fridge, I re-shaped it into (more of) a round shape. 

   Well, have a great weekend!