Rocky Peanut Squares

[migration] empty title 469 Author: Canadian Living Credits: [migration] empty title 469

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

  • 1 cup semisweet chocolate chips
  • 1/2 cup corn syrup
  • 1/2 cup natural peanut butter
  • 1 teaspoon vanilla
  • 2 1/2 cups crispy rice cereal
  • 3 cups miniature marshmallows
  • 3/4 cups chopped peanuts
  • 2 oz semisweet chocolate chopped and melted

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rocky Peanut Squares

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