For a smaller batch and an easier time mixing the cereal, divide the recipe desserts in half (but use an 8×8″ pan).
- ¾ cup (1½ sticks) unsalted butter, plus more for pan
- 2 10.5-ounce bags mini marshmallows
- 1 teaspoon kosher salt
- 1¾ cups Nutella
- 12 cups puffed rice cereal, divided (from one 12-ounce box)
- 1 1.2-ounce bag freeze-dried strawberries or raspberries (optional)
- 1 teaspoon red luster dust (optional)
- ½ cup powdered sugar
Gently margarine a 13×9″ preparing dish, at that point line with material paper, leaving a 2″ overhang on long sides. Delicately spread material. Cook ¾ cup margarine in a huge pot over medium warmth, whirling, until spread froths, at that point earthy colors (be mindful so as not to allow it to consume), 5–7 minutes.
Include marshmallows and salt. Diminish warmth to low and cook, mixing continually, until marshmallows are softened and blend is smooth, around 3 minutes. Include Nutella and mix until totally joined into marshmallow blend, around 2 minutes.
Expel pot from warmth and add half of puffed rice to marshmallow blend; mix with a nonflexible heatproof spatula or wooden spoon, scratching base of pot and collapsing, until oat is covered. Include staying oat and overlay until blend is homogenous. (It’s a ton of grain, so you’ll have to apply some exertion.) If blend is excessively solid, heat over low while proceeding to overlay in oat. Scratch into arranged container; let cool somewhat, at that point spread with a sheet of material paper.
Press down solidly to make an even, minimal layer (you need the top to be as level as could reasonably be expected; a littler container, similar to a portion or a 8×8″ skillet, works incredible for this). Spread crispies freely with plastic and let sit until cool, around 2 hours.
Not long before serving, utilizing material paper overhang, lift crispies out of container and spot topsy turvy on a cutting board; expel material. Utilizing a serrated blade, trim about ½” from all sides to make a made right square shape, at that point slice into a 6×4 framework to make 24 squares. Spot crispies on a wire rack, dispersing at any rate 1″ separated.
To make a large portion of the crispies red, whenever wanted, beat freeze-dried strawberries in a nourishment processor until finely ground; include radiance residue and heartbeat just to join.
Utilizing a fine-work strainer, dust 12 squares with strawberry powder, at that point, utilizing a dry, clean sifter, dust staying 12 squares with powdered sugar. Or on the other hand don’t hesitate to clean each of the 24 squares with powdered sugar.