Fans of Rice Krispie treats will fall hard for this dessert, which tweaks the classic into a chocolate-and-coffee ice cream sammie. Cocoa Puffs take place of the crispy rice cereal, making these sandwiches a chocolate-lovers fantasy. And it doesn’t stop there. Layered between the chewy treats is a generous helping of Nutella and a cool and creamy dose of creamy coffee ice cream. Assembling the sandwiches in the pan before they're chilled means they’re ready-to-eat as soon as they’re frozen. Simply slice and serve—with plenty of napkins! Not a fan of Cocoa Puffs? Feel free to swap ‘em out with the cereal of your choosing.
Nonstick cooking spray
3 tablespoons unsalted butter
1 10-ounce package marshmallows
6 cups Cocoa Puffs
4 cups coffee or mocha chip ice cream
⅓ cup Nutella
How to Make It
Spray a 9x13-inch baking dish with nonstick cooking spray.
Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir until melted. Remove from heat.
Add the Cocoa Puffs and stir with a rubber spatula until combined. Press the mixture into the prepared pan, using a piece of greased parchment paper to flatten the mixture and press it into the corners. Place pan in the freezer for 5 minutes. Meanwhile, remove the ice cream from the freezer to allow to soften.
Remove the pan from the freezer and slice the treats in half across the short side of the pan. Spread Nutella onto one half. Top the Nutella with the ice cream, using a rubber spatula to spread it into an even layer. Lay the other half of the treats on top of the ice cream to form a large sandwich. Return pan to freezer and freeze for at least two hours before cutting into 9 bars.
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