In a medium-sized microwave-safe bowl, or in a small saucepan set over low heat, melt the chocolate chips and hazelnut spread, stirring until no lumps remain. In a medium-size bowl, pour the mixture over the rice cereal, stirring until the cereal is coated.
1 cup semisweet or bittersweet chocolate chips
3/4 cup chocolate-hazelnut spread (such as Nutella)
3 cups (31/2 ounces) crisp rice cereal
1/2 cup (2 ounces) hazelnuts, toasted and chopped
Drop the batter by the tablespoon onto lightly greased parchment or waxed paper, flattening it into rounds with the back of a wet spoon. Sprinkle the tops of the cookies with the hazelnuts. Chill until set.
Makes about 2 dozen.
Source: “The King Arthur Flour Cookie Companion”