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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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These chocolaty treats are suggested by Bridgetown, Nova Scotia field editor Joyce Jackson. They keep well in the fridge, but I never have to store them for very long, she says. Ingredients:
6 cups crisp rice cereal |
3/4 cup confectioners' sugar |
1-3/4 cups semisweet chocolate chips |
1/2 cup corn syrup |
1/3 cup butter |
2 teaspoons vanilla extract |
Directions:
1. In a large bowl, combine cereal and sugar; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture; toss to coat.
2. Spoon into a greased 13-in. x 9-in. pan. Refrigerate for 30 minutes; cut into squares. Store in the refrigerator. Yield: 3 dozen.
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