Rocky Peanut Squares
This recipe makes 32 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 32 squares: about | - |
| cal | 116 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 66 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 5 |
These no-bake squares verge on candy, so it's no wonder they are so popular.
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup corn syrup
- 1/2 cup natural peanut butter
- 1 tsp vanilla
- 2-1/2 cups crispy rice cereal
- 3 cups miniature marshmallows
- 3/4 cup chopped peanuts
- 2 oz semisweet chocolate, chopped and melted
Preparation
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.
Source : Canadian Living Magazine: December 2004
- Keywords : Dessert; Chocolate; Peanut butter; Peanuts; Refrigerate/Chill; Make-Ahead; Cereal; Vanilla;
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