1. In a large bowl, combine cereal, chopped hazeinuls, and chocolate hazelnut spread. Stir until cereal is evenly coated.
2. Drop by heaping teaspoonfuis onto wax paper-lined cookie sheets to make 24 cookies. Refrigerate 2 to 3 hours, until firm.
3. Store between layers of wax paper in an airtight container in refrigerator.