Line a 9 x 13-inch baking pan with parchment, or foil and lightly spray with nonstick cooking spray.

Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in chocolate hazelnut spread; mix well.

Add cereal; stir until evenly coated.

Pour into prepared pan and pat into place. Allow Scotcheroos to cool completely before topping with ganache. You can pop the pan into the refrigerator to speed up the process.

For the topping: Heat the heavy cream in a saucepan over medium heat until simmering. Remove from the cream from the heat and pour it over the chocolate chips. Wait about 3-4 minutes then whisk to combine. It may take a few minutes of stirring for the ganache to come together, but I promise it will. The ganache will thicken as it cools.

Allow the ganache too cool until just slightly warm and still pourable. Pour the ganache over the Scotcheroos and smooth with offset spatula. Allow ganache to set for about 10 minutes before topping with crushed candy canes.

Refrigerate until set. Cut into 24 bars.