| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco5 |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Kellogg's Rice Krispies |
|
|
cereal |
| 2 |
c |
Kellogg's Special K cereal |
| 1 |
c |
Sliced almonds |
| 1/4 |
c |
Butter or margarine |
| 1 |
|
Regular marshmallows, about |
|
|
5 cups 250 |
|
|
g. |
| 1/2 |
t |
Almond extract |
| 1 |
|
Semi-sweet chocolate chips |
|
|
300 g. |
| 2 |
T |
Butter or margarine |
| 2 |
T |
Water |
INSTRUCTIONS
Line two baking sheets with waxed paper. In large bowl, mix together
both cereals and almonds. In large saucepan, melt 1/4 cup butter. Add
marshmallows, stirring until melted and well blended. Stir in almond
extract and cereal mixture until well mixed. Place half the mixture on
each baking sheet. Using wet hands, form each mixture into a flat
loaf, measuring about 4 by 15 inches and 1 inch high. Cool, cut
horizontally into bars about one inch wide. In saucepan, over low
heat, melt chocolate chips, add remaining butter and water. If
chocolate mixture is a bit thick for dipping, add a tablespoon hot
water. Dip half of each cookie into chocolate mixture. Place on waxed
paper lined baking sheets. Refrigerate until set. Makes 32 biscotti.
Per serving: 1454 Calories; 144g Fat (85% calories from fat); 30g
Protein; 27g Carbohydrate; 184mg Cholesterol; 710mg Sodium Recipe by:
Angela Kesek of Sudbury, Ont. Posted to CHILE-HEADS DIGEST V3 #,
converted by MM_Buster v2.0l.
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