|½ cup||Butter or margarine; (not spread)|
|1 cup||Packed light-brown sugar|
|2 tablespoons||Light corn syrup|
|1 teaspoon||Vanilla extract|
|3 cups||Kellogg's Cocoa Krispies|
|1 cup||Milk chocolate chips|
|¾ cup||Sliced; unblanched almonds|
Heat oven to 350 degrees. Line an 8-in. square baking pan with heavy- duty foil, folding over edges of pan. Put butter in pan; melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix. Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly. Bake 25 min. until entire surface is bubbly. Sprinkle chocolate chips and let stand 5 min. for chips to soften.
Spread chips, then sprinkle with almonds, pressing gently into chocolate.
Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting. Usinf foil as a lifter, remove from pan and, without inverting (almonds will fall off), peel off foil. Cut into bars. store in refrigerator. Makes 24. Per bar: 135 cal, 1 g pro,17 g car, 7 g fat, 10 mg chol with butter, 0 mg chol with margarine, 73 mg sod. Exchanges: ¼ starch, ¾ other car, 1½ fat.
Posted to recipelu-digest Volume 01 Number 366 by Zhatchling <Zhatchling@...> on Dec 13, 1997
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