Chocolate-nut fingers
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pecans or walnuts -- |
| Coarsely chopped | ||
| 1½ | cup | Oven-toasted rice cereal |
| 8 | ounces | Semisweet chocolate -- |
| (squares) | ||
| ¼ | cup | Milk |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | Vanilla |
| Chocolate Glaze | ||
| 4 | ounces | Semisweet chocolate |
| 4 | tablespoons | Butter |
| 1 | teaspoon | Light corn syrup |
| ⅛ | teaspoon | Salt. |
Directions
From: Francine Boucher <fboucher@...> Date: Sun, 19 May 1996 14:14:14 -0500 About 3 hours before serving or early in day: 1. Line 12" by 8" baking pan with waxed paper. 2. In large bowl, mix nuts and rice cereal. 3. In heavy 2-quart saucepan over low heat, heat chocolate squares, milk, and butter, stirring frequently, until melted and smooth. Remove from heat. Stir in vanilla extract. Pour chocolate mixture over nut mixture; stir to mix well.
Press nut mixture evenly into bottom of pan. Refrigerate to set chocolate, about 1 hour. 4. Prepare Chocolate Glaze. 5. Remove chocolate-walnut loaf from pan; remove waxed paper. Pour Chocolate Glaze over loaf. With metal spatula, quickly and evenly spread glaze over loaf. Refrigerate until glaze is set, about 1 hour. 6. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars. Makes 36 bars. About 105 calories each. CHOCOLATE GLAZE: In 1-quart saucepan over low heat, heat chocolate, butter, corn syrup and salt, stirring constantly, until melted and smooth.
Posted to Master Cook Recipes List, Digest #90