Rocky Peanut Squares
These no-bake squares verge on candy, so it's no wonder they are so popular.
Servings: 24 to 32
Ingredients:
| 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% |
-
1 cup (250 mL) semisweet chocolate chips
1/2 cup (125 mL) corn syrup
1/2 cup (125 mL) natural peanut butter
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) crispy rice cereal
3 cups (750 mL) miniature marshmallows
3/4 cup (175 mL) chopped peanuts
2 oz (60 g) 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.
Additional Information
Source
Canadian Living Magazine: December 2004
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