Chocolate Nut Fingers

by Kathleen Morrison

Servings: 3 dozen

INGREDIENTS

2 cups pecans or walnuts, coarsely chopped
1-1/2 cups oven-toasted rice cereal
8 oz. semisweet chocolate
1/4 cup milk
1 tbsp. butter or margarine
1/2 tsp. vanilla

Chocolate Glaze
4 oz. semisweet chocolate
4 tbsp. butter
1 tsp. light corn syrup
1/8 tsp. salt

INSTRUCTIONS

About 3 hours before serving or early in day:
Line 12x8-inch baking pan with waxed paper. In large bowl, mix nuts and rice cereal. 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.

Prepare Chocolate Glaze. 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. Cut loaf lengthwise into 2 strips. Cut each strip crosswise into 18 bars.

Chocolate Glaze:
In 1-quart saucepan over low heat, heat chocolate, butter, corn syrup and salt, stirring constantly, until melted and smooth.

CHEF COMMENTS

No comments are available.

Tagged: ricecrispytreats, snacks add tags

Have you made it? What'd you think?

Log in to review this recipe.