Double Chocolate Crispy Bars
|Crispy rice cereal||6 Cup (96 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Square, 1 Ounce Each)|
|Marshmallows||8 Ounce (1 Package)|
|Semi sweet chocolate chips/6 ounces bittersweet chocolate||6 Ounce, chopped|
|White chocolate||6 Ounce, chopped|
|Shortening||2 Teaspoon (Divided)|
Preheat oven to 350°F Line a 13X9-inch pan with waxed paper.
Spread cereal on cookie sheet; toast in oven 10 minutes or until crispy.
Place in large bowl.
Meanwhile, combine peanut butter, butter and unsweetened chocolate in large heavy saucepan.
Stir over low heat until chocolate is melted.
Add marshmallows; stir until melted and smooth.
Pour chocolate mixture over cereal; mix until evenly coated.
Press firmly into prepared pan.
Place semisweet and white chocolates into separate bowls.
Add 1 teaspoon shortening to each bowl.
Place bowls over very warm water; stir until chocolates are melted.
Spread top of bars with melted semisweet chocolate; cool until chocolate is set.
Turn bars out of pan onto a sheet of waxed paper, chocolate side down.
Remove waxed paper from bottom of bars; spread white chocolate over surface.
Cool until chocolate is set.
Cut into 2 X 1 1/2-inch bars using a sharp, thin knife.