| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
16 |
Servings |
INGREDIENTS
| 2 |
T |
Honey |
| 1/4 |
c |
Unsalted butter |
| 4 |
oz |
Semisweet chocolate, chopped |
| 8 |
oz |
Muesli |
INSTRUCTIONS
Grease a shallow 11" x 7" baking pan with butter; line bottom with
parchment or waxed paper. Place honey, butter and chocolate together
in a large bowl placed over a pan of gently simmering water. Stir
until butter melts; remove from heat. Stir all but 1/4 cup of muesli
into honey mixture. Spread in prepared pan, smoothing top with the
back of a spoon. Sprinkle remaining muesli evenly on top, pressing
gently into surface of mixture. Refrigerate 1 to 2 hours or until
set. Carefully remove muesli mixture from pan; remove paper. Cut into
8 squares. Cut each square in half to make 2 triangles. Arrange
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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