6 Tablespoons Salted Butter, divided
10 ounces, weight Large Marshmallows
1/8 teaspoon Salt
1/2 cup Nutella
5 cups Rice Krispies
1-1/2 cup Miniature Marshmallows
1 cup Pecans, Finely Chopped
2 to 2 1/2 ounces, weight Semi Sweet Chocolate Melted (use bar, not choc chips)
(I like Ghiradella baking bar best. It always melts down nicely and looks good on top when it hardens)
Melt 4 tablespoons butter in a large saucepan over medium-low/low heat. I like low best for my stove just so I don’t overheat the marshmallow mixture.(If you over heat the marshmallow mixture, it’s hard to mix with the cereal and you’ll have really chewy treats.)
Add marshmallows and salt and stir until melted. Halfway through the melting process, add Nutella. When Nutella and marshmallows are melted, add additional 2 tablespoons of butter and stir until smooth.
Meanwhile, melt semi-sweet chocolate in microwave for 1 1/2 minutes at 50% power. Remove from heat and let it cool slightly.
Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it’s almost all combined, add mini-marshmallows to the bowl, then continue folding until everything’s combined.
Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half (or all) the pecans, pushing them into the sticky treat just a little. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half of the pecans on top if you didn’t use them all before. Put pan into freezer long enough to set chocolate, then cut into squares. Chocolate will harden again as it sets up. Serve. If there is any leftover, keep in air tight container.