| 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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