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Double Chocolate Crispy Bars
Makes about 3 dozen bars
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Both sides of these crispy bars are painted with chocolate--dark chocolate on one side, white chocolate on the other.
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Ingredients
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6
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cups crisp rice cereal
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1/2
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cup peanut butter
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1/3
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cup butter
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2
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squares (1 ounce each) unsweetened chocolate
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1
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package (8 ounces) marshmallows
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1
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cup (6 ounces) semisweet chocolate chips or 6 ounces bittersweet chocolate, chopped
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6
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ounces white chocolate, chopped
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2
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teaspoons shortening, divided
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1. Preheat oven to 350°F. Line 13×9-inch pan with waxed paper; set aside. Spread cereal on cookie sheet; toast in oven 10 minutes or until crispy; place in large bowl. Meanwhile, combine peanut butter, butter and unsweetened chocolate in large heavy saucepan. Stir over low heat until chocolate is melted. Add marshmallows; stir until melted and smooth. Pour chocolate mixture over cereal; mix until evenly coated. Press firmly into prepared pan.
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2. Place semisweet and white chocolates in separate bowls. Add 1 teaspoon shortening to each bowl. Place bowls over very warm water; stir until chocolates are melted. Spread top of bars with melted semisweet chocolate; cool until chocolate is set. Turn bars out of pan onto sheet of waxed paper, chocolate side down. Remove waxed paper from bottom of bars; spread white chocolate over surface. Cool until chocolate is set. Cut into 2×1-1/2-inch bars.
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© Publications International, Ltd.
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Click here for printable version