Line an 8x8-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, add rice crispy cereal and set aside.
Over medium heat, melt milk chocolate hazelnut spread with brown rice syrup, vanilla and salt until very smooth and drippy. Remove from heat and pour the mixture into the rice crispy cereal and mix well.
Pour rice crispy mixture into the lined pan and, using slightly damp hands, press firmly into place.
Refrigerate for at least 30 minutes to set.
Treats should be stored in an airtight container in the fridge and will stay fresh for about 2 weeks.
*Nutella will totally work too, if that's all you have on-hand. **Honey or maple syrup can be used, however these are less sticky and I've found brown rice syrup works best.