- 1 cup light corn syrup
- 1 cup sugar
- 1 cup Nutella (chocolate-hazelnut spread)
- 6 cups crisp rice cereal
Lightly grease a 9-by-13-inch pan. In a Dutch oven over medium heat, cook the corn syrup, sugar, and Nutella, stirring often until the sugar is melted. Remove pan from the heat and add the cereal. Gently stir well, coating all of the cereal. Transfer the mixture to the pan and push down [Editor’s note: use waxed paper to press down so the rice mixture doesn't stick] to form an even layer in the pan. Let cool for 30 minutes, then cut into 20 bars.