These no-bake cookies are a snap to make.
- Portion size 24 servings
- Credits : Holiday Best: 2005
Ingredients
Method
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 butter; 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.)
Nutritional facts <b>Per bar:</b> about
- Sodium 73 mg
- Protein 2 g
- Calories 98.0
- Total fat 7 g
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
