Very crispy recipe.
It was an American foodie blogger and Nutella fanatic, Sara Ross, who, in 2007, chose February 5 as her World Nutella Day. And here we continue, celebrating this day with a Nutella toast in hand. The cocoa and hazelnut cream that Peter Ferrero created after World War II and began selling in the 1950s. International success was not long in coming.
INGREDIENTS FOR 24 BARS
¾ cup of unsalted butter , and something else for the pan
2 bags of 300 g. of mini marshmallows (marshmallows)
1 teaspoon salt
1 cup and ¾ of Nutella
12 cups of puffed rice
1 bag of about 30 grams of strawberries or raspberries frozen (optional)
1 teaspoon edible cake decorating powder (optional)
½ cup icing sugar
PREPARATION
STEP 1
Lightly butter a 30x20 cm baking dish, then line with parchment paper, leaving about 5 cm. of extra paper down the long sides. Lightly oil the paper.
Cook the ¾ cup of butter in a large saucepan over medium heat, stirring, until the butter foams and then let it brown (being careful not to burn it), between 5 and 7 minutes.
Add the marshmallows and salt. Lower the heat and keep stirring constantly until the marshmallows melt and the mixture is smooth, about 3 minutes.
Add the Nutella and stir until fully incorporated into the marshmallow mixture, about 2 minutes.
STEP 2
Remove the saucepan from the heat and add half of the puffed rice to the marshmallow mixture, stir with a non-flexible heat-resistant spatula or wooden spoon, scraping the bottom of the pan, until cereal is covered.
Add the remaining rice and stir until the mixture is homogeneous. (It's a lot of cereal so it will take some effort.) If the mixture is too stiff, heat over low heat while continuing to work the cereal.
Place in prepared pan let cool a bit then cover it with a sheet of parchment paper.
Press firmly to make an even and compact layer (the top should be as flat as possible, a small pan like 20x20cm works great for this).
Cover the crispies with plastic loosely and leave them stand and chill for about 2 hours.
STEP 3
Just before serving, using parchment paper, remove the crispies from the tray and place them face down on a cutting board, remove the paper.
With a serrated knife, cut off about 1 cm. from all sides to have a square and cut a 6x4 grid to make 24 squares.
Place the crispies on a wire rack leaving about 2 cm. between each.
**Step 4 **
If you want half of the crispies be red, Mash frozen strawberries until finely ground, add edible garnish powder and mix.
With a fine mesh strainer, sprinkle 12 of the crispy squares with strawberry powder and then with another clean and dry strainer sprinkle the others 12 squares with icing sugar.
Or sprinkle all 24 squares with sugar. To taste.
With time! The bars can be prepared 1 day in advance. They are left on the tray, well wrapped at room temperature and cut into squares just before serving.