Instructions

• Line a 9 x 9-inch pan with foil and coat the foil lightly with nonstick cooking spray; set the pan aside.
• In a large saucepan over medium heat combine 1 cup Karo® syrup, 1/3 cup granulated sugar, and 1/3 cup packed light brown sugar; stir until the sugars dissolve.
• Bring the mixture to a low boil, then immediately remove the pan from the heat.
• Stir in 1 cup salted caramel chocolate hazelnut spread until the mixture is smooth and combined.
• Add 6 cups crispy rice cereal (plain or cocoa) to the saucepan and stir until the cereal is evenly coated.
• Pour the coated cereal mixture into the prepared pan and press it into an even layer using a spatula or the back of a spoon; set aside.
• In a medium saucepan over low heat combine 1/2 cup salted butter, 1/2 cup packed light brown sugar, 2 tablespoons Karo® syrup, and 1/2 cup sweetened condensed milk; stir until the butter melts and the sugar dissolves.
• Increase heat slightly to bring the mixture to a low boil, then continue to cook at a low boil, stirring constantly, for about 5 minutes.
• Immediately pour the hot caramel evenly over the cereal layer and spread to cover; let the caramel sit until it begins to set and is still spreadable.
• Place 2 cups semisweet chocolate chips in a small saucepan over very low heat and stir constantly until the chocolate is fully melted and smooth.
• Spread the melted chocolate evenly over the caramel layer.
• Cool the pan at least 45 minutes, or until the bars are firm. Use the foil to lift the slab from the pan, transfer to a cutting board, and cut into bars.