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 from the heat and add the cereal. Toss well, coating all of the cereal. Transfer the mixture to the pan and push down to form an even layer in the pan. Let cool for 30 minutes and cut into 20 bars.
- "The NFL Gameday Cookbook" by Ray Lampe (Chronicle, $24.95)