Rocky Peanut Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Rocky Peanut Squares

This recipe makes 32 pieces servings

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Nutritional Info

Per each of 32 squares: about -
cal 116116 cal
pro 2 g2g pro
total fat 6 g6g total fat
sat. fat 2 g2g sat. fat
carb 15 g15g carb
fibre 1 g1g fibre
chol 0 mg0mg chol
sodium 66 mg66mg sodium
% RDI: -
calcium 11 calcium
iron 44 iron
folate 55 folate

These no-bake squares verge on candy, so it's no wonder they are so popular.

Ingredients

  • 1 cup semisweet chocolate chips 1 cup semisweet chocolate chips
  • 1/2 cup corn syrup 1/2 cup corn syrup
  • 1/2 cup natural peanut butter 1/2 cup natural peanut butter
  • 1 tsp vanilla 1 tsp vanilla
  • 2-1/2 cups crispy rice cereal 2-1/2 cups crispy rice cereal
  • 3 cups miniature marshmallows 3 cups miniature marshmallows
  • 3/4 cup chopped peanuts 3/4 cup chopped peanuts
  • 2 oz semisweet chocolate , chopped and melted2 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

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