Directions

1. 1

   Pour the Rice Krispie cereal into a large bowl and set aside. In a separate large microwave-safe bowl, combine the butter, mini marshmallows, Nutella, and vanilla extract. Microwave on high for about 45 seconds, then stir until completely smooth and well combined.

2. 2

   Add the Rice Krispie cereal to the marshmallow mixture and stir until every piece is evenly coated. The mixture will be slightly stiff. Using a small cookie scoop or your hands, roll the mixture into uniform balls about the size of a walnut. If the mixture is sticky, wet your hands slightly or use a scoop to form each ball. You may need to apply firm pressure to compact them.

3. 3

   Line a baking sheet with parchment paper or wax paper and place all formed balls on it. Allow them to rest for 10 minutes while you prepare the chocolate coating.

4. 4

   Place the chocolate candy melts or chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely smooth and fluid.

5. 5

   Using a fork or chocolate dipping tool, dip each rice krispie ball into the melted chocolate, coating it completely. Tap the handle of the fork or spoon on the rim of the bowl to remove excess chocolate, then return the coated ball to the parchment-lined sheet.

6. 6

   Allow the chocolate coating to set at room temperature, or place the sheet in the refrigerator for 15 minutes to speed up the process. If desired, sprinkle additional crushed Rice Krispie cereal on top of each ball before the chocolate fully sets. Store in an airtight container.