For some of you, it may be hard to accept that Christmas is less than a month away, but I’ve been buried in snow for several weeks now, and I’m completely in the Christmas spirit. The tree is up, the shopping is started, and I’m ready to get baking!
All I want to do is curl up with a hot peppermint mocha and cozy slippers while the scent of Christmas cookies in the oven drifts through the house.
Who’s with me?
I haven’t had much time to roll cookie dough lately, but luckily I have an arsenal of no-bake cookies at the ready for just such a time as this. Paired with a hot cup of cocoa, you can close your eyes, warm your insides, and taste the season.
Last year I posted one of my f-a-v-o-r-i-t-e holiday goodies, Peanut Butter Krispy Truffles. I haven’t spent a holiday season without them in years–probably since high school when I was first introduced to the addictive treats.
I didn’t think my favorite Christmas truffle could get any better…
But then I added Nutella.
I couldn’t keep my hands off these truffles. I love Nutella even more than I love peanut butter, and wow, were these good! You can really taste the Nutella flavor in this, unlike so many other recipes in which it gets hidden among more prominent flavors. I really like Nutella to shine in my recipes, and it definitely does in this one. It’s like biting into a creamy, crispy, chocolaty piece of Nutella fudge. Irresistible!
Bring on the Christmas treats!
I’m ready! Are you?
- 1/2 cup butter (1 stick), melted
- 2 cups Nutella
- 1 1/2 cups powdered sugar
- 3 cups Rice Krispies cereal
- 20 oz. chocolate almond bark
- In a large bowl, combine melted butter with Nutella. Add powdered sugar; mix until smooth. Fold in Rice Krispies until evenly mixed.
- Roll mixture into one-inch balls and refrigerate an hour to harden, or, alternatively, freeze a few minutes.
- In a tall, microwave-safe container, melt almond bark in the microwave according to package directions, or for 60 seconds and at 15-second intervals until melted.
- Prepare a sheet of waxed paper for finished truffles.
- Using a fork, dip peanut butter balls into melted almond bark, shaking off excess chocolate.
- Place on waxed paper to harden.
- Keep truffles in a sealed container at room temperature or in the refrigerator for up to two weeks, or freeze them for up to two months.