Thursday 5 February 2015

Nutella rice bubble slice

 

We were at the supermarket check out on Monday and Sylvia found there was a jar of Nutella in the trolley.  I acted all innocent.  But she was onto me.  Anyway I had an excuse.  It is World Nutella Day today.  When I told her yesterday that it was all used up in a slice she frowned.  Until she tasted a piece.  Then all was forgiven.  Yes, it is so delicious that it is even better than eating Nutella from the jar!

So the slice is a bit of a Frankenstein's monster with inspiration from all quarters.  Inspiration came from classic Australian childhood treat, chocolate crackles; from a vegan version of the American rice krispies slice; and from a healthier chocolate almond rice bubble slice.

You might notice that I wasn't seeking out and out decadence this year. I added a little rice malt syrup for binding which I have used before instead of marshmallows.  It has some of the stickiness without being so sweet and no gelatine to avoid!  The slice also has lots of coconut because I love it and we were low on rice bubbles. 


I thought of mixing chocolate with the topping but we only had a 70% dark chocolate which might have swamped it.  It did occur to me that to make this slice really decadent, I could top it with half the mixture from this nutella fudge.  I have also wondered if it might work with chocolate and cream/butter instead of nutella.  However then I think these are crazy thoughts because this slice is so good that it is hard to stop at one square.

As well as it being World Nutella Day, we all know that Valentine's Day is looming large.  On the way to school today, Sylvia and I passed a shop window that is suddenly all hearts and red satin!  I am sure you have had a few prompts too.  If you want to treat your loved one or yourself on Valentine's Day, especially in Melbourne where unbaked treats might be welcome in the coming heatwave, then it is quite easy to cut out heart shapes and sprinkle these with a little red sprinkles!


I am sending the slice to The Baking Explorer (and Cakeyboi) for Treat Petite with the theme of Love in the Air.

I am sending this to Ms Adventures in Italy and Bleeding Espresso who founded World Nutella Day in 2007 just because they love it.  Check out the World Nutella Day site for lots more fantastic Nutella recipes.

More Nutella recipes on Green Gourmet Giraffe:
Banana, treacle and Nutella cake
Nigella's Nutella cake
Nutella blondies
Nutella cupcakes
Nutella filled doughnuts
Nutella fudge

Nutella rice bubble slice
An original Green Gourmet Giraffe recipe

1 tbsp golden syrup
1 tbsp butter, melted
3 tbsp rice malt syrup (or brown rice syrup)
400g Nutella, divided
2 cups rice bubbles (or rice krispies)
1 cup dessicated coconut
2 tbsp cocoa
extra coconut for sprinkling

Gently stir together butter, golden syrup and rice malt syrup in a large saucepan.   Remove from heat and stir in 1/2 cup of Nutella.  Gently mix in rice bubbles and coconut.  Press into a lined slice tin (28 x 18cm) using hands if necessary.  Spread with remaining Nutella.  Sprinkle with coconut.  Chill in fridge until firm.  Cut into squares.  Store in the fridge.

On the Stereo:
Yes Virginia... The Dresden Dolls

20 comments:

  1. Lovely! Nutella was one thing I avoided pre-vegan, only because of how fast I would finish a jar (REALLY fast). I've made the vegan versions and have to avoid those too now as roast hazelnuts are something I get addicted to easily! This slice looks awesome! I'd make it for the family as a treat but two of them don't like coconut (crazy!)!

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    1. Thanks Veganopoulous - oh that is so sad that your family doesn't love coconut - it is one of my favourite things - sylvia would eat dessicated coconut by the handful if I turn my back for a moment! But at least you aren't tempted. Because I agree nutella is really really addictive - though I always think it is all the sugar rather than the hazelnuts

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  2. Holy crap! I just about fell out of my chair when I saw the picture for this. It looks so decadent & delicious! I am going to veganize this!!!

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    1. Thanks Kimmy - let me know if you do veganise these - I made a vegan nutella once that was really good but so much more nut butter - these are quite similar to the rice krispies I make with nut butter and rice malt syrup instead of marshmallows. So I am sure some nut butter and lots of cocoa and extra sweetener would work. Now I want to try it.

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  3. How could I have missed this epic day. And I feel like Nutella right now too :)

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    1. Thanks Lorraine - I think the craving nutella is very much in the spirit of the day :-)

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  4. That looks delicious. I love the addition of coconut for a bit of texture

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    1. Thanks Katie - I have tried vegan rice krispies with and without coconut and I definitely enjoy them more with coconut

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  5. Yum!! I used to love Nutella. Sylvia likes the sweet William vegan choc spread so might try it with that

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    1. Thanks Kate - I have thought that a good chocolate spread would substitute nicely for the nutella and could even make them nut free because nutella doesn't have a high percentage of nuts in it. Would love to hear how you go

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  6. I love the heart shaped version! In fact, I love the look of this in general - I bet Sylvia was extremely happy that the Nutella got to come home.

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    1. Thanks Kari - the heart shape was when I remembered how easy it is to use biscuit cutters to cute rice krispies slice into shapes

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  7. I find chocolate rice krispie bites so so addictive. Add Nutella and I may never leave the kitchen!!!! I will HAVE to make (and eat) these!

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    1. Thanks Kate - enjoy them - though I regret to say that you and this slice may never leave the kitchen :-)

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  8. Hi Johanna!
    I missed gettting here yesterday for Nutella Day but in a way I'm kinda glad because now I get to devour these amazing goodies on an empty Nutella belly, lol...(slices are?)

    Love the mucho coconut on these and of course the rice krispies. Yoou went for decadence and you got it, Johanna. I'm sure Sylvia LOVED it! Thank you so much for sharing Johanna...

    P.S. I went to that website that you left on my blog. I got such a kick out of it Johanna. Thank you! I even tried to leave a comment but unfortunately couldn't because I don't have the right "postal code" lol...Thank you though. It was fun to read. I may just email them and show them my food calendar, lol...

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    1. Thanks Louise - slices are to Australians what bars seem to be to Americans. We all loved these slice - you should have seen us dive for the last piece :-) And so pleased you liked the link - it gave me such a laugh and I thought of your blog - I am sure the author would love to see your food calendar!

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  9. This looks so good - I have to avert my eyes so I don't run out to buy Nutella to make these (and eat it form the jar, of course).

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  10. I love learning about classic Australian treats on your blog, I would love to veganize some classics at home - lamingtons, cherry ripe, pavolva, tim tim, vegemite scrolls, etc. If you have a vegan recipe for these, let me know! ;) I remember eating jar of Nutella in one day during my college years and now I’m addicted to hazelnut-chocolate butter. The flavor of roasted hazelnuts and cocoa is stunning....I can't keep my eyes off your chocolatey delight!

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  11. I am a huge Nutella fan and I love what you've done with it here, sounds delicious! Thank you for entering into Treat Petite!

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