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Simple Edible Gifts for the Holidays

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Reindeer Treats From Chef Lesli Sommerdorf for Harmons Makes 24 squares

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
2 (10.5-ounce) bags mini marshmallows
1 teaspoon salt
1 3/4 cups hazelnut spread, such as Nutella
1 (12-ounce) box (12 cups) puffed rice cereal, divided
1/2 cup powdered sugar

Lightly butter a 13- by 9-inch baking dish, then line with parchment paper, leaving a 2-inch overhang on long sides. Lightly butter parchment. In a large pot over medium heat, melt butter, swirling until foaming, then browning, 5 to 7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Add hazelnut spread and stir until completely incorporated into marshmallow mixture, about 2 minutes.

Remove pot from heat and add half of puffed rice to marshmallow mixture; stir with a nonflexible heatproof spatula or wooden spoon, scraping bottom of pot and folding, until cereal is coated. Add remaining cereal and fold until mixture is homogenous. If mixture is too stiff, heat over low while continuing to fold in cereal. Scrape into prepared pan; let cool slightly, then cover with a sheet of parchment paper. Press down firmly to make an even, flat, compact layer. Cover crispies loosely with plastic and let sit until cool, about 2 hours.

Just before serving, using parchment paper overhang, lift crispies out of pan and place upside down on a cutting board; remove parchment. Using a serrated knife, trim about ½ inch from all sides to make a squared-off rectangle, then cut into a 6- by 4-inch grid to make 24 squares. Dust with powdered sugar.

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