No-Bake Fudge Crispies By The Canadian Living Test Kitchen

You can make these cookies using a microwave oven, so even little chefs can make them (with a little help from Mom in chopping the white chocolate.) Find more easy recipes kids can make in the April 2005 issue of Canadian Living.

Servings: 40 cookies (approx.)

Ingredients:

Nutritional Info
Per cookie: about	-
cal	58
pro	1 g
total fat	3 g
sat. fat	2 g
carb	8 g
fibre	trace
chol	3 mg
sodium	28 mg
% RDI:	-
calcium	1%
iron	3%
vit A	1%
folate	1%

Preparation:

Line 2 large baking sheets with waxed paper or foil.

Microwave method: In large microwaveable bowl, combine chocolate chips, sweetened condensed milk and butter. Microwave at medium (50%) for 1 minute; stir well. Microwave at medium (50%) until melted, about 30 seconds.

Stove-Top Method: In large saucepan, combine chocolate chips, sweetened condensed milk and butter. Heat over medium-low heat, stirring often, until melted and smooth, 5 minutes.

Using oven mitts, carry bowl or saucepan to dry cutting board on counter. Add cereal to chocolate chip mixture; using spatula, mix until every bit of cereal is covered with chocolate. Using a 1 tbsp (15 mL) measure, scoop mixture up, level off with table knife, then place on prepared baking sheets. Using hands, press down on mounds to flatten slightly; set aside.

Chop white chocolate finely. In small microwaveable bowl, microwave chocolate at medium (50%), stirring 3 or 4 times, just until melted, 1 to 2 minutes. (Or, in heatproof bowl set over saucepan of hot, not boiling, water, melt chocolate, stirring until smooth.) Using oven mitts, hold bowl of chocolate over mounds; dip fork into white chocolate. Drizzle back and forth over mounds.

Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 day.)