Cocoa Frosted Krispie Peanut Squares
Servings: 49 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 75 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 45 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| folate | 2% |
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2/3 cup (150 mL) packed brown sugar
2/3 cup (150 mL) corn syrup
1/2 cup (125 mL) peanut butter
2 tbsp (25 mL) butter
3 cups (750 mL) Rice Krispies® cereal
1/2 cup (125 mL) chopped unsalted peanuts
Chocolate Frosting:
3 tbsp (45 mL) cocoa powder
3 tbsp (45 mL) boiling water (approx)
2 tbsp (25 mL) butter, softened
1-1/2 cups (375 mL) icing sugar, sifted
1/4 tsp (1 mL) vanilla
Preparation:
In saucepan over medium heat, combine brown sugar, corn syrup, peanut butter and butter; cook, stirring and without boiling, until melted and smooth. Remove from heat. Stir in Rice Krispies® and peanuts.
Evenly spread in parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until firm, about 30 minutes.
Chocolate Frosting: Meanwhile, in bowl, whisk cocoa powder with water until smooth. Add butter; beat with spoon until smooth. Add icing sugar in 2 batches, beating until smooth and adding up to 1 tbsp (15 mL) more water if necessary. Stir in vanilla. Spread evenly over squares. Refrigerate until icing is firm. Cut into squares.
Evenly spread in parchment paper–lined 9-inch (2.5 L) square metal cake pan. Refrigerate until firm, about 30 minutes.
Chocolate Frosting: Meanwhile, in bowl, whisk cocoa powder with water until smooth. Add butter; beat with spoon until smooth. Add icing sugar in 2 batches, beating until smooth and adding up to 1 tbsp (15 mL) more water if necessary. Stir in vanilla. Spread evenly over squares. Refrigerate until icing is firm. Cut into squares.
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