| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chocolate, Squares and | 36 | Servings | |
INGREDIENTS
| 2 | c | Pecans or walnuts — |
| Coarsely chopped | ||
| 1 1/2 | c | Oven-toasted rice cereal |
| 8 | oz | Semisweet chocolate — |
| (squares) | ||
| 1/4 | c | Milk |
| 1 | tb | Butter or margarine |
| 1/2 | ts | Vanilla |
| Chocolate Glaze | ||
| 4 | oz | Semisweet chocolate |
| 4 | tb | Butter |
| 1 | ts | Light corn syrup |
| 1/8 | ts | Salt. |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Sun, 19 May 1996 14:14:14 -0500 About 3 hours before serving or early in day: 1. Line 12" by 8" baking pan with waxed paper. 2. In large bowl, mix nuts and rice cereal. 3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk, and butter, stirring frequently, until melted and smooth. Remove from heat. Stir in vanilla extract. Pour chocolate mixture over nut mixture; stir to mix well. Press nut mixture evenly into bottom of pan. Refrigerate to set chocolate, about 1 hour. 4. Prepare Chocolate Glaze. 5. Remove chocolate-walnut loaf from pan; remove waxed paper. Pour Chocolate Glaze over loaf. With metal spatula, quickly and evenly spread glaze over loaf. Refrigerate until glaze is set, about 1 hour. 6. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars. Makes 36 bars. About 105 calories each. CHOCOLATE GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter, corn syrup and salt, stirring constantly, until melted and smooth. Posted to Master Cook Recipes List, Digest #90
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