Hazelnut Praliné Crispy Treats with Glossy Ganache Top

Make the base: In a large pot, melt the butter over medium heat. Add the marshmallows and stir until smooth and fully melted. Remove from heat and stir in the praliné paste and salt until glossy and uniform.

Mix in the cereal: Add the puffed rice cereal and stir until evenly coated.

Press into pan: Press the mixture firmly into a greased or parchment-lined 8x8-inch pan. Use another piece of parchment or lightly greased hands to press flat and even. Let cool slightly.

Make the ganache: In a heatproof bowl, melt the chocolate in the microwave in short bursts (or over a double boiler). Stir in the praliné paste until fully combined and smooth.

Top and set: Spread the ganache evenly over the crispy base. Let sit at room temperature until set (or chill for 20–30 minutes if you prefer a firmer top).

Slice and serve: Cut into squares and store airtight at room temperature for 3–5 days.