1. Line and 8-inch square pan with foil; lightly coat with nonstick cooking spray.
2. In a pan, bring brown sugar, corn syrup and margarine to a boil, stirring constantly. Remove from heat. Stir in hazelnut spread.
3. In a mixing bowl, combine cereal, dates and peanuts. Pour chocolate mixture over cereal mixture; stir until coated. (Work fast; the mixture quickly turns gooey.)
4. Firmly press mixture into prepared pan, using your fingers (wash your hands!) or a large spoon.
5. Chill for five minutes in the refrigerator. Store, tightly covered, at room temperature or in the refrigerator for up to two days. Do not freeze.
