Crispy chocolate bars with nuts

Ingredients:

• 6 cups puffed rice (breakfast cereal)
• 4 tbsp (60 g) salted butter, plus extra for greasing the pan
• 300 g large marshmallows
• 1/8 tsp salt
• 1/3 cup Nutella chocolate-hazelnut spread
• 150 g dark chocolate
• 1.5 cups small marshmallows
• 1 cup pecans, finely chopped

Preparation:

1. Grease a 23cm x 28cm tin thoroughly with butter.
2. In a large saucepan, melt the butter over medium-low heat. Add large marshmallows Add salt and stir until the marshmallows melt. Halfway through, add the chocolate-hazelnut spread and stir until smooth.
3. Meanwhile, melt the dark chocolate in a double boiler until smooth. Remove from heat and let cool slightly.
4. In a large bowl, pour the puffed rice and add the marshmallow and chocolate spread mixture. When they are almost combined, add little marshmallows and continue distributing the mass until everything is mixed together.
5. Immediately spread the mixture into the prepared pan, pressing it into the bottom. Sprinkle with half the pecans. Drizzle the chocolate in a zigzag pattern over the entire surface of the treat. Sprinkle the remaining pecans on top. Let it set and then cut into squares.