| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 24 | Servings | ||
INGREDIENTS
| 6 | oz | Semisweet chocolate; chopped |
| 2 | tb | Butter |
| 1 | tb | Molasses |
| 2/3 | c | Dried apricots; chopped |
| 1/3 | c | Pitted prunes; chopped |
| 3 | c | Bran flake cereal |
INSTRUCTIONS
Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper. Melt chocolate, butter and molasses together in a bowl placed over a pan of gently simmering water. Remove from heat. Add apricots, prunes and cereal to chocolate mixture; mix thoroughly. Spread in prepared pan, smoothing top with back of spoon. Refrigerate 1 to 2 hours or until firmly set. Loosen mixture from pan by running the tip of a knife around the inside edges of pan. Turn out onto a board and remove paper; turn mixture over. Cut in 24 pieces. Arrange bars neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey. HP Books. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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