• In a Large Heat safe Bowl; add 4 1/2 Cups of Rice Krispy cereal, set aside.

• Line a small Baking Sheet with Parchment Paper, set aside.

• In a medium saucepan; add Corn syrup, Sugar, cream of tartar and Butter. Mix and bring to Boil.

• Take of heat; mix in Vanilla extract and Peanut Butter until smooth.

• Pour mixture into the bowl of Rice Krispy cereal, mix quickly and ensure all Rice Krispy is covered.

• Pour Mixture onto prepared baking sheet lined with parchment paper.

• Press flat into Baking Sheet, use rolling pin on top of a extra parchment paper to avoid sticking.

• Let cool slightly, prepare filling while cooling.

• Mix Hazelnut Spread and Flour together until smooth. Thickening will ensure it won't ooze out when rolling.

• Spread Hazelnut on, then start rolling up from one end while tucking in.

Use Parchment Paper to keep the rolling.

• Once rolled; cover it with the parchment paper and refrigerate for 40 minutes.

• Cut in to slices and Enjoy.

• Refrigerate or Freezer leftovers in a Airtight container.