Crispy rice and sesame bars
20 2\" bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil spray | ||
| ½ | cup | Sesame seeds |
| 6 | tablespoons | Butter or margarine |
| 2 | tablespoons | Honey |
| 8 | ounces | Plain halvah; coarsely chop |
| 4 | cups | Crisp rice cereal |
Directions
Line an 8-by 10- inch pan with aluminum foil, and coat tightly with vegetable oil spray. In a dry skillet, toast the sesame seeds over medium-low heat stirring constantly until golden, 3 to 5 minutes. Set aside. In a large heavy saucepan, melt the buttter over medium-low heat.
Add the honey and chopped halvah. Stir constantly until the halvah is completely melted and mixture has begun to bubble. (Don't let it brown or burn) Remove the pan from the heat, and stir in the rice cereal and toasted sesame seeds. Press firmly into the prepared pan, and set aside to cool for about 30 minutes. Cut into 2-inch bars.
Nutritional info per serving: 101 cal; 1g pro, 8g carb, 7g fat (61%) Source: adapted from Barr Cookies A to Z by Marie Simmons Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #190 Date: 08 Jul 96 00:41:52 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...>