Ingredients:

• 10 cups crispy rice cereal squares
• 1 package (10oz.) Andes Crème de Menthe or Peppermint Crunch Baking Chips
• 1 C. hazelnut spread with cocoa
• 2 1/2 cups powdered sugar
• 5 Tbs. unsweetened cocoa powder

Directions:

Pour cereal into a large bowl. Mix powdered sugar and cocoa in a small bowl. Divide sugar mixture evenly between two large sealable plastic bags. In a sauce pan, over low heat, slowly melt Andes Baking Chips and hazelnut spread. Stir continuously until mixture is almost smooth. Remove from heat. Continue stirring until creamy smooth. Pour mixture over cereal and fold to coat evenly. Transfer half of the cereal to one of the plastic bags. Seal the bag, toss until all cereal is coated. Pour contents of bag onto a baking sheet. Place baking sheet in refrigerator to cool for 10 minutes. Repeat with second bag and remaining cereal. When cool, serve.

Yield:

10 cups