Chocodiles
Yield
2 dozenPrep
10 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅓ | cup |
peanut butter
crunchy |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
chocolate chips
semisweet |
*
|
| ½ | cup |
peanut butter
crunchy |
|
| 1 ½ | cups |
corn flakes
slightly crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 79 | ml |
peanut butter
crunchy |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
chocolate chips
semisweet |
*
|
| 118 | ml |
peanut butter
crunchy |
|
| 355 | ml |
corn flakes
slightly crushed |
|
Directions
Preheat oven to 350℉ (180℃).
In large bowl, combine all cookie ingredients except flour and salt; blend well.
Stir in flour and salt; mix well.
Press dough into ungreased square cake pan.
Bake 15 to 20 minutes until lightly golden brown.
Cool slightly.
In medium saucepan, melt chocolate chips over low heat.
Stir in ½ cup peanut butter and corn flakes.
Spread over slightly cooled base.
Cool slightly and cut into bars.
