50 g Unsalted Butter
225 g Mini Marshmallows (I used white)
175 g Nutella
175 g Rice Krispies
200 g Nutella
200 g White Chocolate (or milk/dark)
Grams – Ounces
Line a 9×9″ square tin with parchment paper, and leave to the side.
Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!
Once melted, take the pan off the heat and add in the nutella. Stir briefly until smooth!
Pour the rice krispies into the pan, and stir to combine!
Press the mixture into the bottom of the lined tin (top tip, buttering your hands slightly can prevent any sticking and makes it easy to press down!)
Melt the chocolate in a bowl until smooth – I do this in short bursts in the microwave stiring well each time.
In a separate bowl, melt the nutella slightly to make the swirling easier – this takes about 20 seconds in the microwave.
Pour the two over the rice krispie base and swirl together with a cake skewer.
Set in the fridge for two or more hours, and then slice and enjoy!
You can use slightly salted butter it you want the mixture slightly less sweet!
If your mixture splits, try adding in a small amount of milk to bring it back.
You can use any spread in place of the Nutella if you would rather use something else!
You can use cocoa pops in place of rice krispies if you want!
The chocolate topping can be done with other chocolates if you fancy!
Store at room temperature for up to five days!