Hands-on time: 25 min­utes To­tal time: 2½ hours Makes: about 16 squares

Canadian Living Comfort Food - - Home-style Desserts -

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.


Take th­ese squares to the dark side by sub­sti­tut­ing choco­late with 70% co­coa con­tent for the semisweet.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.