CRISPY CHOCOLATE PEANUT BUTTER SQUARES
Hands-on time: 25 minutes Total time: 2½ hours Makes: about 16 squares
Rice cereal gives the classic combo of chocolate and peanut butter a crunchy, chewy texture. The trick to making these easy squares is working quickly, as the sugar may harden before you press the mixture into the pan.
4 cups rice crisp cereal
½ cup granulated sugar
⅓ cup corn syrup
½ cup smooth peanut butter
⅓ cup butter, melted
340 g semisweet chocolate
(about 12 oz), chopped
Line 8-inch (2 L) square cake pan with parchment paper. Place cereal in large bowl. Set aside.
In small saucepan, bring sugar, corn syrup and ⅓ cup water to boil over mediumhigh heat; continue to boil, without stirring, until mixture is consistency of maple syrup, 4 to 6 minutes. Remove from heat; stir in peanut butter and butter until melted.
Pour syrup over cereal; stir until well combined. Scrape into prepared pan, smoothing top. Let cool to room temperature.
In gentlymelt heatproof chocolate, simmering bowl stirring,(notset over boiling)until saucepan smooth;water, of pour over cereal mixture, smoothing top. Refrigerate until set, about 1 hour. Let stand at room temperature for 30 minutes. Lift out onto cutting board; cut into squares.
PER SQUARE: about 254 cal, 3 g pro, 14 g total fat (7 g sat. fat), 33 g carb (2 g dietary fibre, 21 g sugar), 10 mg chol, 153 mg sodium, 139 mg potassium. % RD I: 1% calcium, 13% iron, 3% vit A, 5% folate.
TIP FROM THE TEST KITCHEN
Take these squares to the dark side by substituting chocolate with 70% cocoa content for the semisweet.