You can make these cookies using a microwave oven, so even little chefs can make them (with a little help from Mom in chopping the white chocolate.) Find more easy recipes kids can make in the April 2005 issue of Canadian Living.
- Portion size 40 servings
- Credits : Canadian Living Magazine: April 2005
- 1 1/4 cup semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 2 tablespoons butter
- 2 cups rice crisp cereal
- 2 oz white chocolate
Line 2 large baking sheets with waxed paper or foil.
Microwave method: In large microwaveable bowl, combine chocolate chips, sweetened condensed milk and butter. Microwave at medium (50%) for 1 minute; stir well. Microwave at medium (50%) until melted, about 30 seconds.
Stove-Top Method: In large saucepan, combine chocolate chips, sweetened condensed milk and butter. Heat over medium-low heat, stirring often, until melted and smooth, 5 minutes.
Using oven mitts, carry bowl or saucepan to dry cutting board on counter. Add cereal to chocolate chip mixture; using spatula, mix until every bit of cereal is covered with chocolate. Using a 1 tbsp (15 mL) measure, scoop mixture up, level off with table knife, then place on prepared baking sheets. Using hands, press down on mounds to flatten slightly; set aside.
Chop white chocolate finely. In small microwaveable bowl, microwave chocolate at medium (50%), stirring 3 or 4 times, just until melted, 1 to 2 minutes. (Or, in heatproof bowl set over saucepan of hot, not boiling, water, melt chocolate, stirring until smooth.) Using oven mitts, hold bowl of chocolate over mounds; dip fork into white chocolate. Drizzle back and forth over mounds.
Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 day.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 28 mg
- Protein 1 g
- Calories 58.0
- Total fat 3 g
- Cholesterol 3 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0