Treats: Caramel Crispy Bars
- 1/2 c Unsalted butter
- 1 c Corn syrup
- 1 ts Vanilla
- 4 c Crisped rice cereal
- 1 c Candy bar, chocolate coated
- -caramel bar
In large saucepan, melt butter over medium heat. Stir in corn syrup and
vanilla; cook, stirring, for about 4 minutes or until mixture begins to
thicken. Remove from heat. Stir in cereal and chopped candy.
Spread into lightly greased 13x9-inch cake pan. Cover and refrigerate for
about 1 hour or until firm. Cut into bars.
[Bars can be refrigerated for up to 5 days.]
36 bars for $5.73 CDN [Apr 95]
Per bar: about 80 calories, 1 g protein, 3 g fat, 12 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
vanilla; cook, stirring, for about 4 minutes or until mixture begins to
thicken. Remove from heat. Stir in cereal and chopped candy.
Spread into lightly greased 13x9-inch cake pan. Cover and refrigerate for
about 1 hour or until firm. Cut into bars.
[Bars can be refrigerated for up to 5 days.]
36 bars for $5.73 CDN [Apr 95]
Per bar: about 80 calories, 1 g protein, 3 g fat, 12 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna
Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
