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Double Chocolate Crispy Bars Recipe
|Crispy rice cereal||6 Cup (96 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Square, 1 Ounce Each)|
|Marshmallows||8 Ounce (1 Package)|
|Semi sweet chocolate chips/6 ounces bittersweet chocolate||6 Ounce, chopped|
|White chocolate||6 Ounce, chopped|
|Shortening||2 Teaspoon (Divided)|
Serving size: Complete recipe
Calories 4381 Calories from Fat 2242
% Daily Value*
Total Fat 258 g396.5%
Saturated Fat 118.6 g593%
Trans Fat 1.3 g
Cholesterol 181.7 mg
Sodium 2229.8 mg92.9%
Total Carbohydrates 510 g170%
Dietary Fiber 17.7 g70.6%
Sugars 293.8 g
Protein 64 g128.5%
Vitamin A 84.2% Vitamin C 79.7%
Calcium 56.6% Iron 128.9%
*Based on a 2000 Calorie diet
Spread cereal on cookie sheet; toast in oven 10 minutes or until crispy.
Place in large bowl.
Meanwhile, combine peanut butter, butter and unsweetened chocolate in large heavy saucepan.
Stir over low heat until chocolate is melted.
Add marshmallows; stir until melted and smooth.
Pour chocolate mixture over cereal; mix until evenly coated.
Press firmly into prepared pan.
Place semisweet and white chocolates into separate bowls.
Add 1 teaspoon shortening to each bowl.
Place bowls over very warm water; stir until chocolates are melted.
Spread top of bars with melted semisweet chocolate; cool until chocolate is set.
Turn bars out of pan onto a sheet of waxed paper, chocolate side down.
Remove waxed paper from bottom of bars; spread white chocolate over surface.
Cool until chocolate is set.
Cut into 2 X 1 1/2-inch bars using a sharp, thin knife.