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

Related recipes