Grease a 9x13 pan with butter or cooking spray; set aside.

In a large mixing bowl combine the cereal and graham cracker crumbs.

In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it'll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.

Once browned and nutty, turn off the heat and stir in the salt and marshmallows. If the mixture is still too lumpy, turn the heat back on to low and stir until almost smooth. A few lumps are ok!

Pour the melted mixture over the cereal and stir until evenly coated. Press rice krispies into the prepared pan and allow to set for two hours. To speed up setting time, rice krispies treats can be placed in the refrigerator for 30-40 minutes.

Cut rice krispies treats into 16 squares. Spread 1-2 Tablespoons of Nutella onto each square. Top half of the rice krispies squares with 6 marshmallow halves each, cut-side down. Using a handheld kitchen torch*, toast the marshmallows to desired doneness. Place the other half of the rice krispies sandwich on top of the toasted marshmallows, Nutella-side down. Enjoy!