Ingredients
1 box (12 ounces) toasted rice cereal, such as Rice Chex (10 cups)
13 ounces hazelnut spread, such as Nutella (1 1/4 cups)
1 stick unsalted butter, cut into pieces
4 ounces bittersweet chocolate, chopped (2/3 cup)
3 cups confectioners' sugar
1 cup unsweetened Dutch-process cocoa powder
Preparation
Place cereal in a large bowl. Combine hazelnut spread, butter, and chocolate in a heatproof bowl. Set over a saucepan containing 2 inches of simmering water and stir frequently until butter and chocolate have melted and mixture is smooth and combined. Pour over cereal; gently stir until evenly coated. Toss in confectioners’ sugar and cocoa to evenly coat. Serve, or store in an airtight container at room temperature up to 1 week.
