| 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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