These no-bake squares verge on candy, so it's no wonder they are so popular.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper to extend 1 inch (2.5 cm) above rim on 2 sides, or grease; set aside.
In large saucepan, warm chocolate chips with corn syrup over medium-low heat until melted. Stir in peanut butter and vanilla. Remove from heat. Stir in cereal, then marshmallows. Scrape into prepared pan, pressing evenly. Sprinkle with peanuts; press to form firm topping. Drizzle with chocolate. Refrigerate until firm and cold, about 1 hour. (Make-ahead: Cover and refrigerate for up to 1 week or overwrap with heavy-duty foil and freeze for up to 3 weeks.)
Using parchment paper handles, transfer to cutting board; peel paper from sides. Wiping knife with damp cloth between cuts, trim edges and cut into bars or squares as desired.
Nutritional facts <b>Per each of 32 squares:</b> about
- Sodium 66 mg
- Protein 2 g
- Calories 116.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 1.0
