Ingredients
| 2 cups | pecans or | | walnuts, coarsely chopped | | 1-1/2 cup | 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 |
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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.
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