Ingredients:
6 oz (175 g) bittersweet chocolate, chopped1/3 cup (75 mL) butter 2-1/2 cups (625 mL) rice crisp cereal 1/2 cup (125 mL) salted roasted peanuts, chopped1 oz (30 g) white chocolate, melted
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside. In large heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with butteror you can use chocolate chips; remove from heat. Stir in cereal and half of the peanuts; press firmly into pan. Press remaining peanuts firmly onto top. Drizzle with white chocolate. Chill until barely firm, about 30 minutes. With serrated knife, cut into bars. Chill until hard; recut bars. (Make-ahead: Wrap and refrigerate in airtight container for up to 2 weeks or freeze for up to 1 month.)
Sounds good huh?
when i get around to it, i will make it.....lol
7 comments:
Julie of course just omit what you do not like...;-)
1 devils food cake mix (can be delight)
1 jar Caramel Butterscotch Topping
1 can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 (8 oz.) containers Cool Whip
4 regular size Snicker candy bars (freeze)
Prepare cake mix according to the directions on the package. (Bake in a 13x9 inch cake pan.) Remove cake from oven when done; make holes in cake with a straw. Pour butterscotch topping on cake.
Place cake back in warm oven - making sure the oven is turned off - for 10 minutes. Remove cake and pour sweetened condensed milk over top. Put chocolate chips over milk. Put 2 containers of Cool Whip on top of chocolate chips. Break SNICKERS® bars with a hammer and put on top of the Cool Whip. Place in refrigerator until ready to eat. This is better if made the day before.
there... you have it....:):):)
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