Chocolate Crispy Bars
These no-bake cookies are a snap to make.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 98 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 73 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 2% |
| folate | 3% |
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6 oz (175 g) bittersweet chocolate, chopped
1/3 cup (75 mL) butter
2-1/2 cups (625 mL) rice crisp cereal
1/2 cup (125 mL) salted roasted peanuts, chopped
1 oz (30 g) white chocolate, melted
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In large heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with butter; remove from heat. Stir in cereal and half of the peanuts; press firmly into pan. Press remaining peanuts firmly onto top. Drizzle with white chocolate. Chill until barely firm, about 30 minutes. With serrated knife, cut into bars. Chill until hard; recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 2 weeks or freeze for up to 1 month.)
Additional Information
Source
Holiday Best: 2005
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