Chocolate Salted Caramel Scotcheroos

For the Bars:

1. Line a 9 x 9-inch pan (see note below) with foil and spray with nonstick cooking spray.
2. Cook corn syrup and sugars together in a large saucepan over medium heat, stirring to dissolve sugar.
3. Bring mixture to a low boil and immediately remove from the heat. Stir in chocolate hazelnut spread and mix until combined.
4. Add cereal; stir until evenly coated.
5. Pour into prepared pan and press into place.

For the Caramel:

1. In a medium saucepan over low heat, combine butter, brown sugar, corn syrup, and sweetened condensed milk.
2. Bring to a boil while stirring constantly. Allow mixture to remain at a low boil while stirring constantly for about 5 minutes.
3. Pour over bars and allow the bars to cool until the caramel begins to set up.

For the Topping:

1. Melt chocolate chips in a saucepan over low heat, stirring constantly. Spread over caramel layer.
2. Cool at least 45 minutes, or until firm. Cut into bars.