|Post sugar krinkles/Post sugar crisp||2 Cup (32 tbs) (Preferably Post Brand)|
|Finely cut candied cherries||1⁄4 Cup (4 tbs)|
|Finely cut dates||1⁄4 Cup (4 tbs)|
|Finely cut dried apricots||1⁄4 Cup (4 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Grated orange rind||1⁄4 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Chocolate square||4 (Preferably 0.5 Package Of Baker's Dot)|
Combine cereal, cherries, dates, and apricots in greased bowl.
Combine syrup, honey, vinegar, and salt in a small saucepan.
Place over low heat and bring to a boil, stirring well.
Then cook, stirring occasionally, until a small amount of mixture forms a hard ball in cold water (or to a temperature of 250Â° F.).
Remove from heat.
Add butter, orange rind, and lemon rind and stir until blended.
Pour hot syrup over cereal mixture and mix quickly.
Butter hands and shape mixture into two logs, about 1 1/2 inches thick.
Cool 15 minutes.
Heat chocolate over hot water until partially melted, then remove from hot water and stir rapidly until entirely melted.
Pour over logs and, using a spatula to spread, coat logs with the chocolate, leaving ends uncoated.
When chocolate is firm, but not hard, make rough bark design by marking, lengthwise, with fork.
To serve, cut into 1/2-inch slices.